Oh, how I love fall baking season! The moment that first crisp breeze hits, I start dreaming of cozy kitchens filled with the warm scents of cinnamon and pumpkin. And let me tell you, nothing says “autumn” quite like this Pumpkin Cornbread – it’s become my absolute must-make recipe when the leaves start turning. I still remember the first time I served it at our family’s Thanksgiving years ago – my skeptical uncle took one bite and immediately asked for the recipe!

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After testing dozens of variations in my bakery days (yes, I spent years covered in flour!), I perfected this version that’s moist, slightly sweet, and packed with that gorgeous pumpkin flavor. The secret? Using real pumpkin puree instead of just relying on spices. It gives the cornbread this incredible tender crumb that’ll have everyone asking for seconds. Whether you’re pairing it with chili or just slathering it with honey butter, this twist on classic cornbread brings all the cozy fall vibes to your table.

Why You’ll Love This Pumpkin Cornbread

Let me count the ways this pumpkin cornbread will become your new fall obsession:

Moist beyond belief – The pumpkin puree works magic, keeping every bite tender even days later (if it lasts that long!)
Fall flavor in every bite – That gorgeous orange color isn’t just pretty – it means real pumpkin flavor shines through
Whips up in minutes – One bowl, basic ingredients, and you’re done. Even my sleepy Sunday morning self can manage this!
Crowd-pleaser alert – Bring this to potlucks and watch it disappear faster than the turkey
Plays well with others – Equally happy next to chili or toasted with your morning coffee

Trust me, after one bite you’ll understand why my family demands this weekly from September through November!

Ingredients for Pumpkin Cornbread

Gathering your ingredients is half the fun – especially when they’re as simple as these! Here’s exactly what you’ll need for that perfect pumpkin cornbread texture and flavor:

1 cup medium-grind cornmeal – Not the instant kind, please! The coarser texture gives that classic cornbread bite
1 cup all-purpose flour – Spoon and level it, don’t scoop straight from the bag!
1 tablespoon baking powder – Make sure yours is fresh – test it with hot water if it’s been open awhile
1/2 teaspoon salt – I use kosher, but any will work
1/2 cup granulated sugar – This makes it lightly sweet; adjust up to 3/4 cup if you prefer sweeter cornbread
1 cup pumpkin puree – Pack it in the measuring cup! Homemade or canned both work (not pumpkin pie filling!)
1/2 cup whole milk – The fat helps create that perfect crumb
1/4 cup unsalted butter, melted and slightly cooled
1 large egg – Crack it into a small bowl first to check for shells

See? Nothing fancy – just pantry staples that come together like magic. Now let’s get mixing!

How to Make Pumpkin Cornbread

Okay, friends – let’s turn these simple ingredients into pumpkin cornbread magic! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.

Preheat that oven! Crank it to 375°F (190°C) and let it heat up while you prep. Trust me, starting with a properly hot oven makes all the difference. Grab your 9-inch square baking pan (or round works too!) and grease it well – I use butter or that homemade cake goop I’m obsessed with.
Whisk the dry team. In a big bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. Give it a good whisk – you want those leaveners evenly distributed so your cornbread rises beautifully.
Mix the wet squad. In another bowl, whisk the pumpkin puree, milk, melted butter, and egg until smooth. Pro tip: let your melted butter cool slightly so it doesn’t cook the egg!
Marry them gently. Pour the wet ingredients into the dry and stir just until combined. Some small lumps are fine – overmixing makes tough cornbread! The batter will be thick but pourable.
Bake to golden perfection. Pour into your prepared pan and smooth the top. Bake 20-25 minutes until the edges pull away and a toothpick comes out clean. That heavenly pumpkin-spiced smell will tell you when it’s close!
Cool slightly. Let it rest in the pan 5 minutes before slicing – this helps set the crumb. But let’s be real, I always sneak a corner piece while it’s still piping hot!

See? Simple as pie (or should I say cornbread?). The hardest part is waiting for it to bake while that amazing aroma fills your kitchen!

Tips for Perfect Pumpkin Cornbread

After baking more pumpkin cornbread than I can count, I’ve picked up some foolproof tricks to guarantee yours turns out amazing every single time:

Fresh is best! While canned pumpkin works fine, roasting your own pumpkin makes the flavor pop. Just scoop out a sugar pumpkin, roast until tender, and puree.
Taste your batter (yes, really!) before baking to check sweetness. Different pumpkin purees vary – add an extra tablespoon of sugar if needed.
Resist the urge to cut immediately! Letting it cool 5-10 minutes helps prevent crumbling. But if you absolutely can’t wait (I get it!), use a serrated knife.
The toothpick lie detector – If it comes out clean but the center still jiggles, give it 2 more minutes. Better safe than soggy!
Toast leftovers – Day-old slices revived in a skillet with butter? Absolute heaven.

Follow these simple tips, and you’ll have pumpkin cornbread worthy of your fanciest fall gathering – or your coziest sweatpants day!

Variations for Pumpkin Cornbread

One of my favorite things about this pumpkin cornbread recipe is how easily you can dress it up or down depending on your mood! Here are some delicious twists I’ve fallen in love with over the years:

Spice it up – Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients for that classic pumpkin spice warmth
Go nutty – Fold in 1/2 cup chopped pecans or walnuts for crunch (toast them first for extra flavor!)
Berry sweet – Toss in 1/3 cup dried cranberries or raisins for little bursts of tartness
Maple magic – Replace half the sugar with real maple syrup and add 1/2 teaspoon maple extract
Cheesy goodness – Stir in 1/2 cup shredded sharp cheddar for a savory twist (amazing with chili!)

My husband’s obsessed with the “everything but the kitchen sink” version where I add all the mix-ins at once – because why choose when you can have it all?

Serving Suggestions for Pumpkin Cornbread

Oh, the possibilities with this pumpkin cornbread! I’ve served it every which way over the years, but these are my absolute favorite methods that’ll make it shine:

Butter bliss – Serve warm slices with softened butter that melts into all those little nooks. For extra wow, mix honey into the butter first!
Soup’s best friend – Dunk chunks into butternut squash soup or chili – the cornbread soaks up all those delicious flavors
Breakfast upgrade – Toast slices and drizzle with maple syrup for a cozy morning treat with your coffee
Thanksgiving MVP – Cube it and bake until crispy for the best stuffing base you’ll ever have
Sweet & savory – Top with cream cheese and apple slices for an easy appetizer that disappears fast

Honestly, I’ve even eaten it straight from the pan while standing at the counter – no judgment here! However you serve it, this pumpkin cornbread always feels like a hug in food form.

Storage and Reheating Instructions

Now, let’s talk about keeping your pumpkin cornbread as delicious as the day you baked it! (Because let’s be honest – leftovers rarely last long in my house.) Here’s how I keep mine tasting fresh:

Room temp short-term – Store in an airtight container for up to 2 days. I wrap mine in foil first to lock in moisture.
Fridge for longer – It’ll keep up to 5 days refrigerated, but the texture changes slightly. No worries – we’ll fix that when reheating!
Freezer friendly – Wrap individual slices tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge.

When reheating, my foolproof methods are:

Oven magic – 300°F for 10 minutes wrapped in foil (add 5 minutes if frozen). Uncover for the last 2 minutes to crisp the edges.
Quick microwave – 15-20 seconds per slice with a damp paper towel on top to prevent drying out.
Skiller revival – My favorite! Butter a skillet, add slices, and warm over medium-low until toasty.

Pro tip: If it’s gotten a bit dry, brush with melted butter before reheating – instant moisture boost!

Nutritional Information for Pumpkin Cornbread

Here’s the scoop on what’s in each delicious slice (based on 8 servings):

Calories: Around 180
Fat: 6g (3g saturated)
Carbs: 28g
Fiber: 2g
Sugar: 8g
Protein: 4g

Keep in mind – these numbers can vary depending on your exact ingredients (like how much butter you use to grease the pan!). I’m a baker, not a nutritionist, so consider this a friendly estimate, not medical advice.

FAQs About Pumpkin Cornbread

After sharing this recipe for years, I’ve gotten all sorts of questions – here are the ones that pop up most often with my tried-and-true answers:

Can I use canned pumpkin puree?
Absolutely! Just make sure it’s 100% pumpkin, not pumpkin pie filling. The cans are usually 15 oz – you’ll need about 2/3 of one. I always have a few cans stashed in my pantry for spontaneous cornbread cravings.

How do I make this gluten-free?
Easy swap! Use a 1:1 gluten-free flour blend and check that your cornmeal is certified GF. The texture might be slightly more delicate, but still delicious. My celiac friend swears by this version.

How can I tell when it’s done baking?
Three signs never fail me: 1) edges pull from the pan, 2) top springs back when gently pressed, and 3) a toothpick comes out with just a few moist crumbs (not wet batter).

Can I freeze pumpkin cornbread?
Yes! Cool completely, wrap slices tightly in plastic, then foil. Freeze up to 3 months. Thaw overnight in the fridge or pop frozen slices straight into a 300°F oven for 15 minutes.

Why did my cornbread turn out dry?
Usually means it baked too long or the batter was overmixed. Next time, check 2 minutes early and remember – lumps in the batter are your friends! A tablespoon more pumpkin puree can help too.

Moist Pumpkin Cornbread Recipe in Just 4 Steps

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A moist and flavorful cornbread with pumpkin puree for a seasonal twist. Perfect as a side dish or snack.

Author: Kitchen Hub
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 8 servings 1x
Category: Bread
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup pumpkin puree
1/2 cup milk
1/4 cup melted butter
1 large egg

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Instructions

Preheat oven to 375°F (190°C). Grease a 9-inch baking pan.
In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
In another bowl, whisk pumpkin puree, milk, melted butter, and egg.
Combine wet and dry ingredients until just mixed.
Pour batter into the pan and bake for 20-25 minutes until golden and firm.
Cool slightly before serving.

Notes

Use fresh pumpkin puree for best flavor.
Adjust sugar to taste.
Store leftovers in an airtight container.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8g
Sodium: 220mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg