Pumpkin Cornbread

5 from 1 rating

This Pumpkin Cornbread is soft, lightly sweet, and packed with cozy fall flavor from pumpkin puree and warm spices—perfect alongside soups, chili, or holiday meals.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Crissy Page

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
½ teaspoon cinnamon
2 eggs large
⅔ cup granulated sugar
1 cup pumpkin puree
1 cup buttermilk whole or low-fat
1 tablespoon butter

Instructions

Preheat the oven to 400°F. Spray a 9x9-inch baking pan with nonstick cooking spray.
In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
In a large bowl, whisk together the eggs, sugar, pumpkin puree, and buttermilk until smooth.
Add the dry ingredients to the wet ingredients and stir gently just until combined. The batter will be slightly lumpy—avoid overmixing.
Pour the batter evenly into the prepared pan and spread to the edges.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and immediately spread the butter over the warm cornbread.
Cool in the pan on a wire rack for 10–15 minutes before cutting and serving.

Nutrition