Pumpkin Cornbread

Pumpkin Cornbread – a delicious twist to regular cornbread. Even pumpkin haters LOVE this cornbread. Super easy to make and tastes great. Flour, baking powder, salt, pumpkin pie spice, pumpkin puree, oil, and molasses. Serve with a drizzle of honey butter for extra flavor! Great for Thanksgiving dinner or as a side to your favorite soups and stews.

slice of pumpkin cornbread on a plate

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The BEST Pumpkin Cornbread Recipe

I’ve seen this recipe floating around the internet for a few months, and I finally mustered up the courage to give it a try. I was very skeptical that this would work, but it did. It was actually really good. I mean really good!

The cornbread wasn’t very sweet, so it went well with dinner. We served it with some White Chicken Chili and it was great. I will definitely make this again. The only change I would make is to make pumpkin cornbread muffins – maybe even mini muffins. YUM

baking dish of pumpkin cornbread

How to Make Pumpkin Cornbread Without Jiffy Mix

This cornbread is super easy to make from scratch. You don’t need a mixer, just a whisk, and a spoon or spatula. In a large bowl, whisk together the wet ingredients: pumpkin puree, vegetable oil, eggs, and molasses. Add in all the dry ingredients: all-purpose flour, baking powder, salt, and pumpkin spice. Stir with a spoon or spatula. Pour the batter into an 8×8-inch baking dish that has been sprayed with nonstick cooking spray or a cast iron skillet. Bake in a preheated oven until a toothpick inserted into the middle of the cake comes out clean. Brush bread with melted butter before serving, if desired.

Helpful Tips & Frequently Asked Questions

  • Make sure to use pumpkin puree and not pumpkin pie filling.
  • You can make your own pumpkin spice with ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice.
  • Feel free to make this pumpkin cornbread in a regular or mini muffin pan. Just make sure to adjust the time. The muffins won’t take as long as the pan.
  • This bread is delicious with cinnamon honey butter.
  • You can make the cornbread a day in advance and store in an airtight container on the counter.
  • Can Pumpkin Cornbread be frozen? Yes! Cool the cornbread completely after baking and place it in a freezer bag and freeze. Thaw and reheat in the microwave or oven when ready to eat.
slice of pumpkin cornbread on a spatula

What to Serve with Pumpkin Cornbread

As I said, we LOVE this cornbread with soups and stews. There is nothing better than curling up with a big bowl of chili and a slice of this cornbread. This cornbread would also be a lovely addition to your Thanksgiving dinner!

Here are a few of our favorite recipes from the blog that go great with this yummy cornbread:

slice of pumpkin cornbread on a plate

Pumpkin Cornbread

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Pumpkin Cornbread – a delicious twist to regular cornbread. Even pumpkin haters LOVE this cornbread. Super easy to make and tastes great. Flour, baking powder, salt, pumpkin pie spice, pumpkin puree, oil, and molasses. Serve with a big dollop of honey butter! Great for Thanksgiving dinner or as a side to your favorite soups and stews. #pumpkin #bread #cornbread

Ingredients:

  • 2 eggs
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 1 Tbsp molasses
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp kosher salt
  • 1 tsp pumpkin spice seasoning
  • 1 cup plain cornmeal

Instructions:

  • Preheat the oven to 400ºF. Grease an 8×8″ cake pan.
  • In a medium bowl, whisk together eggs, pumpkin puree, oil, and molasses. Stir in remaining ingredients just until combined.
  • Pour batter into prepared pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Notes:

  • Make sure to use pumpkin puree and not pumpkin pie filling.
  • Feel free to make this pumpkin cornbread in a regular or mini muffin pan. Just make sure to adjust the time. The muffins won’t take as long as the pan.
  • You can make the cornbread a day in advance and store in an air-tight container.
  • Can Pumpkin Cornbread be frozen? Yes! Cool the cornbread completely after baking and place it in a freezer bag and freeze. Thaw and reheat in the microwave or oven when ready to eat.

Steph

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baking dish of pumpkin cornbread

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Comments

  1. I think I would like it. Seems to be a trend to add cornmeal these days. I just found a recipe for banana cornbread….

  2. Hmmm…now that's difrnt. May have to give this a try.
    (the white chicken chili sounds yummy too *wink-wink*)

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