Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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Welcome the Flavors of Pumpkin Cornbread with Cinnamon Honey Butter Recipe

I just adore this Pumpkin Cornbread with Cinnamon Honey Butter Recipe—it’s a cozy, comforting twist on classic cornbread that’s bursting with warm spices and a lovely hint of pumpkin. Whether you’re baking it for a family dinner or bringing a sweet-savory treat to a potluck, this recipe feels like an instant hug from the oven. You’ll enjoy the golden-crisp edges paired with the soft, tender crumb inside, especially when slathered with the luscious cinnamon honey butter that melts right on top.

I remember the first time I made this for my family during the fall season. The kitchen filled with that inviting aroma of cinnamon, ginger, and nutmeg, and it quickly became a favorite. It’s perfect as a side for roasted meats or even just a snack with a cup of tea on a chilly afternoon.

But what really makes it pop for me is that dreamy cinnamon honey butter. Trust me—you’ll want to keep a batch on hand all year round!

Market Basket & Pantry Picks

Ingredient quality can make a big difference in your Pumpkin Cornbread with Cinnamon Honey Butter Recipe. I find that fresh spices really bring out the flavor, so if your cinnamon or ginger has been sitting around for ages, now’s a great time to stock up. Don’t worry—canned pumpkin works wonderfully well here, but make sure it’s pure pumpkin without added spices or sugars to keep the flavor balanced.

• All-purpose flour: For that tender crumb structure.
• Cornmeal: Adds natural grit and flavor—don’t substitute with flour alone!
• Baking powder & baking soda: Leavening agents to give your cornbread a perfect lift.
• Ground spices: Cinnamon, ginger, nutmeg, cloves—these create the warm, cozy flavor profile.
• Light brown sugar: Offers caramel notes and moistness.
• Unsalted butter: Melts into the batter, providing richness.
• Canned pumpkin: Moistens and flavors the bread beautifully.
• Sour cream: Keeps the bread tender and slightly tangy.
• Eggs: Bind and add structure.
• For Cinnamon Honey Butter: Salted butter, honey, powdered sugar, and cinnamon come together to create a sweet-spiced spread.

Cook Pumpkin Cornbread with Cinnamon Honey Butter Recipe Step by Step

This Pumpkin Cornbread with Cinnamon Honey Butter Recipe is straightforward and deeply satisfying to bake. Let’s walk through how to turn those simple ingredients into a bubbling pan of golden joy.

1. Preheat the Oven: Get your oven ready at 375°F (190°C). Greasing your 8×8-inch baking dish is key to a flawless release—non-stick spray works like a charm.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and all the warm spices. This blend creates the fragrant foundation of your cornbread.
3. Combine Wet Ingredients: Using another bowl, break up your brown sugar with your fingertips. Adding melted butter and canned pumpkin next, whisk until smooth and inviting.
4. Incorporate Sour Cream and Eggs: Stir these into the pumpkin mixture until it’s fully blended—this adds moisture and helps with the tender crumb I love.
5. Mix Wet into Dry: Pour the wet mixture into the center of dry ingredients and fold gently with a spatula. Don’t over-mix; you want to keep that light texture intact.
6. Bake: Pour batter into your greased dish, spread evenly, and bake for 25-30 minutes. Keep an eye out—the top should turn a gorgeous golden brown, and a toothpick should come out clean when poked in the center.
7. Cool & Cut: Let the cornbread cool slightly on a wire rack to set beautifully before slicing into squares.
8. Whip the Cinnamon Honey Butter: Beat softened salted butter until smooth. Add honey, powdered sugar, and cinnamon on low speed until combined, then crank the mixer to high and whip until light and fluffy—this butter is what dreams are made of!

Serving the Dish with Flair

When it comes to enjoying your Pumpkin Cornbread with Cinnamon Honey Butter Recipe, I love serving it warm so that butter can melt deliciously into every nook and cranny. You can present it simply on a wooden board or plate it with some autumn-inspired garnishes like a sprinkle of chopped pecans or a few fresh herbs for color. Sharing it with family or friends is the best part—the bubbly, fragrant aroma and sweet-spiced butter make this a guaranteed crowd-pleaser.

Fun Variations with Pumpkin Cornbread with Cinnamon Honey Butter Recipe

• Add ½ cup chopped toasted pecans or walnuts for a delightful crunch.
• Swirl in some cream cheese before baking for a creamy surprise in the middle.
• Stir ½ cup dried cranberries or raisins for a tart contrast to sweet spices.
• Mix in a touch of maple syrup to the honey butter for deeper sweetness.
• For a savory twist, sprinkle shredded sharp cheddar on top before baking.
• Replace sour cream with Greek yogurt to lighten it up without sacrificing moisture.

Make-Ahead & Storage Tips

• Refrigerate: Keep cornbread tightly wrapped or in an airtight container for up to 3 days.
• Freeze: Wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months.
• Reheat: Warm slices in a toaster oven or microwave for about 20 seconds—refresh with a dab of cinnamon honey butter for extra love.
• Butter Storage: Cinnamon honey butter can be kept in the fridge up to a week; bring it to room temperature before whipping again if needed.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe FAQs

• Can I use fresh pumpkin instead of canned? Yes, but cook and puree it until smooth first. Canned pumpkin is super convenient and consistent in moisture.
• What if I don’t have sour cream? Greek yogurt is a great substitute—it keeps the cornbread moist with a slight tang.
• Can I make this gluten-free? You can try a gluten-free flour blend, but results may vary. Make sure your blend includes xanthan gum or another binder.
• How spicy is the cinnamon honey butter? It has a gentle warmth from the cinnamon—perfectly balanced with honey’s sweetness, so not overpowering at all.
• Is this recipe freezer-friendly? Absolutely! Both cornbread and butter freeze well if stored properly.

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