Name: Pumpkin Cornbread
Prep time: 10 min
Cook time: PT-491945H29M53S
Total time: PT-491945H29M53S
Cuisine: American
Ingredients: 1 cup yellow cornmeal; 3/4 cup all-purpose flour; 1/4 cup brown sugar (light or dark); 1 tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger (optional); 1 cup canned pumpkin puree; 1/2 cup milk (or buttermilk); 2 large eggs; 1/4 cup melted butter or vegetable oil; 1 tsp vanilla extract

I love making this pumpkin cornbread because it’s soft, slightly sweet, and packed with cozy fall flavors. The pumpkin keeps it moist while the warm spices add the perfect touch of autumn in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup yellow cornmeal

3/4 cup all-purpose flour

1/4 cup brown sugar (light or dark)

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger (optional)

1 cup canned pumpkin puree

1/2 cup milk (or buttermilk)

2 large eggs

1/4 cup melted butter or vegetable oil

1 tsp vanilla extract

Directions

I start by preheating my oven to 375°F (190°C) and greasing an 8×8 inch baking pan. Then, I whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and spices in a large bowl.

In a separate bowl, I mix the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth. I fold the wet ingredients into the dry ingredients gently, just until combined—I’m careful not to overmix to keep the cornbread tender.

Then I pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes. I check doneness by inserting a toothpick in the center; it should come out clean. Once baked, I let it cool slightly before slicing and serving.

Servings and timing

This recipe makes 8 servings.

Prep time: 10 minutes

Cook time: 25–30 minutes

Total time: 35–40 minutes

Variations

I like to experiment with a few twists on this recipe:

Adding 1/2 cup chopped pecans or walnuts for extra crunch.

Stirring in 1/2 cup chocolate chips or dried cranberries for a sweet surprise.

Swapping milk for buttermilk to give a slightly tangy flavor and extra moist texture.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I reheat slices in the microwave for 15–20 seconds or warm them in the oven at 350°F (175°C) for about 10 minutes to bring back that fresh-baked taste.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use cooked and pureed fresh pumpkin. I make sure to drain excess liquid so the batter isn’t too wet.

Can this recipe be made gluten-free?

Absolutely! I substitute the all-purpose flour with a 1:1 gluten-free flour blend while keeping the cornmeal the same.

Can I make this cornbread ahead of time?

I can prepare the batter in advance and keep it in the refrigerator for up to 24 hours before baking.

Can I freeze pumpkin cornbread?

Yes, I wrap cooled slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. I thaw them at room temperature and reheat before serving.

Can I make this recipe vegan?

I can replace the eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water) and use a plant-based milk and oil instead of butter to make a vegan version.

Conclusion

I find this pumpkin cornbread to be a simple yet comforting treat that works for any time of day. Its moist texture and warm spices make it perfect for fall or winter gatherings, and the variations allow me to get creative depending on what I have on hand. It’s one of my go-to recipes when I want something quick, cozy, and utterly satisfying.

📖 Recipe:

Pumpkin Cornbread

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Author: Sophia
Total Time: 35–40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Soft and slightly sweet pumpkin cornbread with warm fall spices, perfect for breakfast, snacks, or as a side dish.