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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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If you’re in search of a cozy, seasonal treat, this Pumpkin Cornbread with Cinnamon Honey Butter is your answer. Bursting with the flavors of pumpkin and warm spices, this cornbread is a delightful addition to any fall gathering. It’s easy to make and features a moist texture that pairs perfectly with the sweet cinnamon honey butter. Whether enjoyed as a comforting side dish or a sweet snack, this cornbread will surely impress family and friends alike.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup milk (or non-dairy alternative)
  • 2 large eggs (or flax eggs)
  • 1/4 cup vegetable oil
  • 1/2 cup softened butter (or dairy-free spread)
  • 1/4 cup honey (or maple syrup for vegan option)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together flour, cornmeal, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, brown sugar, milk, eggs (or flax eggs), and vegetable oil until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Transfer the batter into a greased baking dish and bake for about 25 minutes or until golden brown.
  6. While cooling slightly, mix softened butter with honey (or maple syrup) and cinnamon in a small bowl.
  7. Serve warm with generous dollops of cinnamon honey butter.

Nutrition

Find it online: https://cookingwithviolet.com/pumpkin-cornbread-with-cinnamon-honey-butter/