Go Back

Pumpkin Cornbread

Pumpkin cornbread baked in a greased 8x8 pan or cast iron skillet for a golden, tender crumb. Made with pumpkin puree, buttermilk, and pumpkin pie spice, then served warm with melted butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 0.3333333333 cup brown sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp pumpkin pie spice
Wet ingredients
  • 1 cup pumpkin puree
  • 2 large eggs
  • 0.75 cup buttermilk
  • 0.5 cup butter, melted
  • 2 tbsp maple syrup

Equipment

  • 1 Cast iron skillet
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400F, then grease an 8x8-inch pan or 10-inch cast iron skillet so the cornbread releases easily.
Mix dry ingredients
  1. Whisk yellow cornmeal, all-purpose flour, brown sugar, baking powder, salt, and pumpkin pie spice in a bowl until evenly combined with no visible lumps of baking powder.
Mix wet ingredients
  1. Whisk pumpkin puree, large eggs, buttermilk, melted butter, and maple syrup until smooth and glossy.
Combine batter
  1. Stir the wet mixture into the dry ingredients just until combined, stopping as soon as no dry streaks remain.
Bake
  1. Spread the batter into the greased pan, then bake at 400F for 22-25 minutes until golden and a toothpick comes out clean.
Serve
  1. Serve warm with butter so the top softens and melts into the golden crust.

Notes

Pro tip: don’t overmix after adding the wet ingredients—stir just until combined for a tender, moist crumb. Store leftovers in an airtight container in the refrigerator for up to 3 days and rewarm in the oven or microwave. Freezing works well for up to 2 months; thaw overnight in the fridge before reheating. For a lighter swap, use reduced-fat butter while keeping the pumpkin puree and buttermilk unchanged for the same texture.