Don’t you love a good and moist pumpkin cornbread? I sure do. If you haven’t tried pumpkin cornbread, it’s a must! This recipe is easy, delicious and quick. Perfect addition for your autumn gatherings, and sure to be a hit.
Cornbread has always been a big part of my life living here in the south, it’s just a staple you always have to have around. Also, it’s just such a easy side dish that pairs well with a lot of southern recipes, such as my sausage and potato skillet recipe.
My great grandma is the one who got me going with cornbread from a very young age, I remember her making it in her cast iron. We would sit in her kitchen, get a glass of buttermilk, and mix the cornbread into the glass of buttermilk with pepper sprinkled in.
She would show me how to make the cornbread, although, she never had exact measurements.. it was always, “a little bit of this, a little bit of that, and measure with your heart.” No matter what she made or how she made it, no cookbook or recipe, everything always turned out perfectly. A true southern cook.
why make pumpkin cornbread?
Well, if you’re a cornbread lover, like myself, you will be absolutely in love with this cozy pumpkin cornbread. Paired perfectly with honey and butter, or better yet, a homemade whipped honey butter.
If you’re not sure of a side to bring to Thanksgiving or your next Fall family function, this southern pumpkin cornbread is so simple yet delectable. I love anything cornbread and when I knew I could add it into my regular southern cornbread recipe, I was in love.
things you’ll need for this recipe:
Only a few simple ingredients and tools are needed for this cozy treat:
- muffin pan
- two mixing bowls
- wooden mixing stick or spoon
- non stick spray for your pan or butter
- yellow cornmeal mix
- flour
- baking soda
- baking powder
- salt
- pumpkin pie spice
- ground cinnamon
- olive oil
- pumpkin puree (not pumpkin pie filling)
- milk
- granulated sugar
- honey
- eggs
how to make the pumpkin cornbread:
Start by preheating your oven to 350. While your oven is preheating you’ll go ahead and prepare your muffin pan by greasing it. Then, grab your two mixing bowls.
So, in your first bowl, add in your dry ingredients. Flour, yellow cornmeal, baking soda, baking powder, pumpkin pie spice, and cinnamon. Mix all of those dry ingredients together, making sure they’re well incorporated.
Next, in your second bowl, add in your remaining ingredients. Sugar, pumpkin puree, olive oil, eggs, milk, and honey. Whisk it all together and make sure it melds all together.
Now, once you’ve whisked your second bowl of ingredients, pour it into your dry ingredients bowl and mix well.
Once everything is mixed, pour into your prepared muffin pan and place into the oven for 25-30 minutes. Additionally, checking in with the toothpick method to make sure it comes out clean. Once it’s clean, remove from the oven.
Now, once it’s removed from the oven, you will want to let it rest for about 15-20 minutes. If not, you will risk tearing and splitting the cornbread. It’s still tasty, but it’s definitely not as pretty.
Serve warm and enjoy with honey and butter, or honey butter.
q & a:
how will I know when it’s done?
You will know when it’s done with you place a toothpick or fork into the cornbread and it comes out clean. So, check the cornbread at the 20 minute mark and if it doesn’t come out clean, place back in the oven for an additional 5 minutes.
what can I serve this cornbread recipe with?
You can serve this with a whipped honey butter, stews, and soups. I like to pair mine with a pork loin butternut soup! Additionally, it pairs so wonderfully with all of your cozy autumn dishes or, you can just eat it by itself it’s so delicious!
can I freeze this cornbread?
Yes, you can freeze this cornbread! However, for best quality, you can freeze for 3-4 months for optimal flavor. If you want to freeze, make sure the cornbread is completely cool. So, you can slice or leave the cornbread whole, just wrap in plastic wrap and place in airtight container/bag. Additionally, when ready to use the cornbread, thaw on the counter over night to bring it to room temperature. Then, place in oven and bake at 350 for 10-15 minutes.
printable pumpkin cornbread muffins recipe
easy pumpkin cornbread muffins recipe
Don't you love a good and moist pumpkin cornbread? I sure do. If you haven't tried pumpkin cornbread, it's a must! This recipe is easy, delicious and quick. Perfect addition for your autumn gatherings, and sure to be a hit.
Ingredients
- 1 cup all purpose flour
- 3/4 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 cup olive oil
- 1 cup pumpkin puree
- 3/4 cup milk
- 1/2 cup granulated sugar
- 2 1/2 tbsp honey
- 2 eggs
Instructions
- Preheat oven to 350
- Prepare your muffin pan by greasing it, unless you have non stick, skip this step.
- Gather all of your dry ingredients into one bowl and mix well. Add in your 1 cup flour, 3/4 cup yellow cornmeal, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp pumpkin pie spice, 1 tsp ground cinnamon.
- In your second bowl, add in 1/4 cup olive oil, 1 cup pumpkin puree, 3/4 cup milk, 1/2 cup granulated sugar, 2 1/2 tbsp honey, 2 eggs and whisk together until thoroughly incorporated.
- Pour in the wet ingredients into the dry ingredient bowl and mix well.
- Once mixed, pour mixture into prepared muffin pan.
- Place in your oven for 20 minutes.
- Check your pumpkin cornbread in between times and make sure the fork/toothpick comes out clean.
- Once toothpick/fork comes out clean, remove from oven and allow to cool for about 10-15 minutes.
- Serve and enjoy warm.
Notes
*when you allow the pumpkin cornbread to cool for 10-15 minutes, you won't risk your cornbread tearing when flipping over.
*make sure it is completely cooked all the way, you don't want the inside to still be mushy!
Let me know in the comments below how you plan to pair your pumpkin cornbread muffins! I’m also about to make some delicious soup for them.
Thanks for stopping by!
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