I bake a moist, spiced pumpkin cornbread that is tender and full of autumn flavour, and serve it warm slathered with a whipped cinnamon‑honey butter that adds sweetness, warmth and richness. It’s comfort food for fall, but works any time I want something cozy.

Pumpkin Cornbread with Cinnamon Honey Butter

Why You’ll Love This Recipe

The pumpkin keeps the cornbread extra moist and gives it a lovely natural sweetness and colour.
Warm spices (cinnamon, nutmeg, ginger, cloves) make it fragrant and just a little bit festive.
The crumb is tender thanks to ingredients like sour cream (or milk/yogurt), and it balances cornmeal’s texture.
The cinnamon honey butter is easy to make and lifting it on top makes every bite feel special.
It’s simple enough for weeknights but pretty enough for guests or seasonal meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cornbread:

all‑purpose flour
cornmeal (fine or medium grind)
baking powder
baking soda
salt
ground cinnamon
ground ginger
ground nutmeg
ground cloves
light brown sugar
unsalted butter, melted
pumpkin purée (not pumpkin pie filling)
sour cream (or plain yogurt)
eggs

For the cinnamon honey butter:

salted butter, softened (or unsalted + a pinch of salt)
honey
powdered sugar
ground cinnamon

Directions

Preheat the oven to about 190‑200°C (≈375°F). Grease an 8×8‑inch (or similar) baking dish.
In a bowl, whisk together all dry ingredients for the cornbread: flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, combine brown sugar, melted butter, pumpkin purée, sour cream, and eggs. Whisk until smooth.
Add the wet mixture into the dry mixture; stir just until everything is incorporated. Don’t overmix.
Pour batter into the prepared baking dish, smoothing the top.
Bake in preheated oven for about 25‑30 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay). The top should be golden and pulling slightly from the edges.
While the cornbread bakes, make the cinnamon honey butter: whip together softened butter, honey, powdered sugar, and cinnamon until smooth and fluffy. Taste and adjust if you want more honey or more spice.
When the cornbread is done, let it cool a little (5‑10 minutes). Then cut into squares and serve warm with a dollop of the cinnamon honey butter on top so it melts in.

Servings and timing

Makes about 12 slices (in an 8×8‑inch pan)
Prep time: ~15‑20 minutes
Bake time: ~25‑30 minutes
Butter prep: ~5 minutes
Total time: about 45‑50 minutes

Storage/reheating

Store leftover cornbread in an airtight container at room temperature for 1‑2 days. If butter has been added, refrigerate and bring to room temperature before serving.
For longer storage, wrap tightly and freeze for up to 1 month. Thaw overnight in fridge, then warm in a low oven or microwave.
The cinnamon honey butter can be stored in a covered container in the refrigerator; let it soften before using (room temperature for ~30 minutes works well).

FAQs

What kind of cornmeal should I use?

I usually use medium‑grind yellow cornmeal. Fine cornmeal gives a smoother texture, coarse gives more bite. Either works; just adjust bake time slightly if using very coarse.

Pumpkin Cornbread with Cinnamon Honey Butter

Can I use fresh pumpkin purée instead of canned?

Yes. If I use fresh, I make sure to cook it or roast and purée it well, then drain off any excess moisture so the batter isn’t too wet.

What if I don’t have sour cream?

I can substitute plain yogurt (full‑fat) or even buttermilk. The key is something to add moisture and a bit of acidity to balance the sweetness.

Can I make the cinnamon honey butter without powdered sugar?

Yes. Some recipes omit powdered sugar, using just butter, honey, cinnamon, and perhaps a pinch of salt. The texture will be less “whipped sweet‑spread” and a bit more buttery, but still delicious. Stephie Cooks+2Mel’s Kitchen Cafe+2

How spicy/sweet should I make it?

I adjust based on taste. If I like warmth, I add a little extra cinnamon, nutmeg, or even a pinch of cloves. For sweetness, honey in the butter really helps. But it’s best to start modest and taste—especially with the butter spread.

Conclusion

I always find this Pumpkin Cornbread with Cinnamon Honey Butter hits that sweet spot between comfort and something a bit elevated. The pumpkin and spices warm it up, and the butter makes it decadently good. Whether I’m baking for family dinner, potluck, or a cozy weekend, this is one of those recipes I keep in rotation.