There’s just something about fall that makes me want to bake everything with pumpkin. And this pumpkin cornbread? It’s become my absolute go-to. I first made it for a big family chili night, and let me tell you, it disappeared faster than the main course! It’s moist (not dry and crumbly like some cornbreads), just barely sweet, and honestly, it’s the perfect sidekick for soups, stews, or even just slathered with butter on its own. What I love most is how simple it is—no fuss, no weird ingredients, just pure, reliable comfort food that tastes like autumn in every single bite.
Why You’ll Love This Pumpkin Cornbread
- It’s ready in 35 minutes flat. Seriously, from mixing to munching, this pumpkin cornbread is a lifesaver on busy weeknights.
- Moist and tender, never dry. The pumpkin puree keeps it super soft—no more crumbly cornbread that falls apart!
- Perfect for fall (and vegetarian too). It pairs beautifully with chili, stew, or just a pat of butter. And yes, it’s totally vegetarian.
- Simple ingredients, big flavor. You probably already have everything in your pantry. This pumpkin cornbread is my favorite way to bring autumn to the table.
Ingredients for Pumpkin Cornbread
Here’s what you’ll need to gather. Nothing fancy, I promise! You’ll want:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling!)
- 1/2 cup milk
- 1/3 cup vegetable oil (or any neutral oil like canola)
- 2 large eggs
The canned pumpkin does the heavy lifting here, keeping things moist without any extra effort. And that combo of cinnamon and nutmeg? That’s what makes this taste like fall in a pan. Trust me, these simple ingredients come together like magic!
How to Make Pumpkin Cornbread Step by Step
Alright, let’s get to the fun part! Making this pumpkin cornbread is easier than you think. Here’s how I do it, step by step.
Mixing the Dry Ingredients for Pumpkin Cornbread
Grab a big bowl and toss in your cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg. Give it all a good whisk—you want those spices evenly distributed. If you’re feeling lazy like I sometimes am, you can swap the cinnamon and nutmeg for 1 teaspoon of pumpkin pie spice. Works like a charm!
Combining the Wet Ingredients for Pumpkin Cornbread
In another bowl, stir together the pumpkin puree, milk, vegetable oil, and eggs. Just mix until it’s all smooth and creamy. I love watching the color turn that gorgeous golden-orange—it already smells like fall! Don’t worry if it looks a bit thick; that’s totally fine for this pumpkin cornbread.
Baking the Pumpkin Cornbread
Now, pour the wet stuff into the dry stuff and fold it together gently. Here’s the golden rule: stir just until you don’t see any more flour streaks. Overmixing will make it tough, and we want tender, moist pumpkin cornbread! Scrape the batter into your greased 8-inch pan, spread it even, and bake at 400°F for 20 to 25 minutes. A toothpick inserted in the center should come out clean. Let it cool in the pan for about 10 minutes before slicing—those first warm squares are pure heaven.
Tips for Perfect Pumpkin Cornbread
I’ve made this pumpkin cornbread more times than I can count, and I’ve picked up a few tricks along the way. First, don’t overmix the batter—stir just until the flour disappears, or you’ll end up with tough cornbread. Second, start checking for doneness at the 20-minute mark; ovens vary, and nobody wants dry cornbread. Third, let it cool for a solid 10 minutes before slicing—those warm, steamy squares will hold together much better. And if you want it less sweet, just cut the sugar back to 1/4 cup. Little tweaks, big payoff!
Pumpkin Cornbread Variations
Once you’ve nailed the basic recipe, it’s so fun to play around! I love folding in a handful of chopped pecans or walnuts for crunch. Swap the cinnamon for pumpkin pie spice if you want even more warm flavor. And don’t judge me, but a few chocolate chips or dried cranberries? Absolute magic. For a dairy-free version, just use almond milk instead of regular milk—works perfectly in this pumpkin cornbread!
Frequently Asked Questions about Pumpkin Cornbread
I get asked a lot of questions about this recipe, so let me tackle the most common ones about my pumpkin cornbread:
Can I use fresh pumpkin puree for this pumpkin cornbread?
Absolutely, you can! Just make sure your homemade puree isn’t too watery. Roast and puree the pumpkin, then drain off any excess liquid before using it in this pumpkin cornbread.
How do I make this pumpkin cornbread less sweet?
Easy! Simply reduce the sugar to 1/4 cup. The recipe is already moderately sweet, so this adjustment makes it more savory—perfect if you’re pairing it with chili or stew.
Can I make this pumpkin cornbread gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. If your blend doesn’t already include xanthan gum, just add 1/2 teaspoon to keep this pumpkin cornbread nice and tender.
How to Store Pumpkin Cornbread
Got leftovers? Lucky you! Pop your pumpkin cornbread in an airtight container and it’ll stay fresh on the counter for up to 2 days. Need more time? Stick it in the fridge for up to 5 days. For longer storage, wrap individual squares in plastic wrap and freeze them—they’ll keep for months! To reheat, just zap it in the microwave for 20 seconds or warm it in the oven at 350°F for a few minutes to bring back that fresh-baked crispness. Warm pumpkin cornbread anytime is my kind of comfort!
Pumpkin Cornbread Nutritional Information
Here’s the breakdown for one square of this pumpkin cornbread: about 210 calories, 8g fat, 32g carbs, and 4g protein. Keep in mind these are estimates—they’ll shift a bit based on your exact ingredients and brands. But it’s nice to know what you’re working with, right?
Give This Pumpkin Cornbread a Try
I can’t wait for you to try this! Make a batch, let me know how it turns out, and rate it below. Your pumpkin cornbread adventures are what keep me baking. Drop a comment and tell me all about it!
PrintBest 35-Minute Pumpkin Cornbread
This pumpkin cornbread is moist, slightly sweet, and perfect for fall. It pairs well with soups and stews.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, milk, oil, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Pour the batter into the prepared pan. Spread evenly.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes. Then cut into squares and serve warm.
Notes
- You can substitute pumpkin pie spice for the cinnamon and nutmeg. Use 1 teaspoon.
- For a less sweet cornbread, reduce sugar to 1/4 cup.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
