Looking for a cozy, comforting fall treat? This Pumpkin Cornbread with Cinnamon Honey Butter perfectly blends the warm spices of cinnamon, ginger, nutmeg, and cloves with moist pumpkin and a touch of sweetness. The result is a tender, flavorful cornbread that’s ideal for holiday dinners, afternoon snacks, or any time you want to bring a little seasonal indulgence to your table. Paired with the fluffy cinnamon honey butter, it’s a match made in autumn heaven.

Pumpkin Cornbread with Cinnamon Honey Butter

Why You’ll Love This Recipe

Moist and tender texture thanks to pumpkin and sour cream
Warm, inviting spices bring classic fall flavors
Easy to make with pantry staples
Homemade cinnamon honey butter adds a sweet, creamy finish
Perfect for breakfast, brunch, or alongside soups and stews

Ingredients

Cornbread
1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (110g) packed light brown sugar
1/4 cup (56g) unsalted butter, melted
1 cup (244g) canned pumpkin
1/2 cup (122g) sour cream
2 large eggs

Cinnamon Honey Butter
1/2 cup (113g) salted butter
1/3 cup (105g) honey
1/4 cup (30g) powdered sugar
1 tsp ground cinnamon

Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a separate bowl, break up the brown sugar with your fingertips until smooth. Add the melted butter and pumpkin, whisking until combined.

Stir in sour cream and eggs until fully incorporated.

Pour the pumpkin mixture into the dry ingredients and gently fold with a rubber spatula until just combined. Avoid overmixing.

Pour batter into the prepared pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool slightly on a wire rack before cutting into squares.

Using a hand mixer or stand mixer, whip the butter until smooth.

Add honey, powdered sugar, and cinnamon, mixing on low speed until combined.

Increase speed to high and whip for 2-3 minutes until light and fluffy.

Serve the cinnamon honey butter generously spread on warm cornbread.

Tips and Variations

For extra texture, fold in 1/2 cup chopped pecans or walnuts to the batter.
Swap sour cream for Greek yogurt for a tangier flavor.
Add a pinch of cayenne for a subtle spicy kick.
Use maple syrup instead of honey in the butter for a different sweetness profile.

Storage

Store leftover cornbread wrapped tightly at room temperature for up to 2 days. Refrigerate the cinnamon honey butter separately and bring to room temperature before serving. Both freeze well—wrap cornbread in foil and freeze for up to 3 months, and store butter in an airtight container.

Conclusion

This Pumpkin Cornbread with Cinnamon Honey Butter is a delicious way to bring the flavors of fall to your kitchen. Its moist texture, warm spices, and sweet buttery topping make it a crowd-pleaser that’s perfect for any occasion. Whether you’re enjoying it for breakfast, a cozy snack, or alongside your favorite meal, this recipe is sure to become a seasonal favorite you return to year after year.