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Pumpkin Cornbread

Pumpkin Cornbread is a delicious fall twist on classic cornbread. Each piece is sweet and fluffy with a hint of pumpkin flavor!

Prep Time
15 mins
Cook Time
15 mins
Servings: 9
Course: Side Dish , Bread , Others
Cuisine: American , Canadian

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ cup vegetable oil
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¾ cup milk (I use 2%)
  • ½ cup granulated sugar
  • 2 tablespoons honey
  • 2 large eggs

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Grease a 9×9-inch or 7x11-inch baking pan with nonstick spray. Set aside.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice and ground cinnamon. Set aside.
  3. In a separate bowl, whisk together the vegetable oil, pumpkin, milk, sugar, honey, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared pan, spreading out evenly.
  5. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before cutting into squares. Serve warm with butter and honey. Enjoy!