12 Delicious Easy Pumpkin Cornbread Recipes

There’s nothing quite like the warm, comforting embrace of pumpkin cornbread on a crisp autumn day. Whether you’re craving a sweet treat or a savory side, our roundup of 12 delicious and easy recipes has got you covered. Perfect for home cooks looking to spice up their seasonal baking, these pumpkin cornbread variations promise to delight your taste buds and impress your guests. Keep reading to discover your next favorite recipe!

Savory Pumpkin Cornbread with Cheddar

Yesterday, as the crisp autumn air began to whisper through the kitchen window, I found myself craving something that perfectly bridges the gap between summer’s lightness and fall’s richness. That’s when I decided to whip up this Savory Pumpkin Cornbread with Cheddar, a dish that’s as comforting as it is unexpected.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk
• 1 cup sharp cheddar cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan. Tip: For extra flavor, you can use a cast-iron skillet instead.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar until well combined.
3. In another bowl, mix the pumpkin puree, melted butter, eggs, and buttermilk until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
5. Fold in the shredded cheddar cheese gently. Tip: Reserve a handful of cheese to sprinkle on top before baking for a cheesy crust.
6. Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved cheese on top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.

The result is a wonderfully moist cornbread with a subtle pumpkin flavor, punctuated by pockets of melted cheddar. Serve it warm with a dollop of honey butter for a sweet and savory contrast that’s utterly irresistible.

Sweet Honey Pumpkin Cornbread

Just when you think cornbread can’t get any better, along comes this Sweet Honey Pumpkin Cornbread to prove you wrong. I stumbled upon this recipe during a cozy autumn afternoon, and it’s been a staple in my kitchen ever since. The combination of sweet honey and rich pumpkin creates a moist, flavorful bread that’s perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup honey
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup pumpkin puree, 1/2 cup honey, 1/2 cup milk, 1/4 cup melted unsalted butter, and 2 large eggs until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread.
5. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be lightly golden.
7. Let the cornbread cool in the pan for 10 minutes before slicing. Tip: For extra sweetness, drizzle with honey before serving.

Golden and slightly crumbly, this cornbread is a delightful mix of sweet and savory. Serve it warm with a pat of butter for breakfast, or alongside a bowl of chili for dinner. Either way, it’s bound to be a hit.

Spicy Jalapeno Pumpkin Cornbread

Just when you think cornbread can’t get any better, here comes a spicy, moist twist that’ll have you reaching for seconds. I stumbled upon this recipe during a chilly autumn evening when I craved something warm with a kick, and now it’s a staple in my kitchen.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/4 cup honey
• 1/3 cup melted butter
• 2 eggs
• 1 cup milk
• 2 jalapenos, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a 9-inch baking pan.
2. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup pumpkin puree, 1/4 cup honey, 1/3 cup melted butter, and 2 eggs until smooth.
4. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, stirring until just combined. Tip: Overmixing can lead to dense cornbread.
5. Fold in 2 finely chopped jalapenos. Tip: For less heat, remove the seeds before chopping.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Tip: The edges should be lightly golden and pulling away from the pan.
8. Let the cornbread cool in the pan for 10 minutes before slicing.

Every bite of this cornbread offers a perfect balance of sweet and spicy, with a moist texture that’s irresistibly tender. Serve it warm with a dollop of honey butter for an extra decadent touch.

Gluten-Free Pumpkin Cornbread

Remember those chilly autumn evenings when all you craved was something warm, comforting, and slightly sweet? That’s exactly what inspired me to perfect this gluten-free pumpkin cornbread recipe. It’s a cozy twist on a classic that never fails to bring a smile to my family’s faces, especially when served straight from the oven.

Ingredients

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

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the cornmeal, gluten-free all-purpose flour, baking powder, and salt.
3. In another bowl, mix the pumpkin puree, honey, milk, egg, and melted butter until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
5. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the pan for 10 minutes before slicing to allow it to set properly.

You’ll love the moist, fluffy texture and the perfect balance of sweetness from the honey and pumpkin. Try serving it warm with a dollop of whipped honey butter for an extra special treat.

Vegan Pumpkin Cornbread

Many autumn evenings, I find myself craving something that perfectly blends the sweetness of pumpkin with the hearty texture of cornbread. That’s how this Vegan Pumpkin Cornbread came to life in my kitchen, a delightful twist on a classic that’s become a staple in my home during the cooler months.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/3 cup maple syrup
• 1/3 cup melted coconut oil
• 1 cup almond milk
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 375°F and lightly grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined.
3. In a separate bowl, mix the pumpkin puree, maple syrup, melted coconut oil, almond milk, and apple cider vinegar until smooth. Tip: Ensure the coconut oil is melted but not hot to avoid cooking the pumpkin.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so mix until you no longer see dry flour.
5. Transfer the batter to the prepared baking pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be slightly golden and pulling away from the pan when done.
7. Allow the cornbread to cool in the pan for 10 minutes before slicing and serving.

Zesty and moist, this Vegan Pumpkin Cornbread strikes the perfect balance between sweet and savory. Serve it warm with a dollop of vegan butter or alongside a hearty bowl of chili for a comforting meal.

Pumpkin Cornbread Muffins

Delightfully moist and subtly sweet, these Pumpkin Cornbread Muffins are my go-to comfort food as soon as the leaves start to turn. I remember the first time I whipped up a batch, thinking they’d be just another muffin, but the combination of pumpkin and cornmeal created something unexpectedly magical. Now, they’re a staple in my fall baking lineup, perfect for breakfast or as a side to a hearty soup.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup milk

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 cup granulated sugar until well combined.
3. In another bowl, mix 1 cup canned pumpkin puree, 1/2 cup unsalted butter (melted), 2 large eggs, and 1/4 cup milk until smooth. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense muffins, so mix until you no longer see dry flour.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop works wonders for evenly portioning the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Unbelievably tender with a perfect crumb, these muffins boast a lovely balance of sweetness and the earthy depth of pumpkin. Serve them warm with a dollop of honey butter for an extra indulgent treat, or enjoy them as is for a subtly sweet snack any time of day.

Maple Glazed Pumpkin Cornbread

Some mornings, the crisp autumn air just calls for something warm and comforting, and that’s exactly what inspired me to whip up this Maple Glazed Pumpkin Cornbread. It’s the perfect blend of sweet and savory, with a moist texture that pairs wonderfully with a cup of coffee or as a side to your favorite fall soup.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup pumpkin puree, 1/2 cup maple syrup, 1/3 cup milk, 1/4 cup vegetable oil, and 1 egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
5. Transfer the batter to the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cornbread is still warm, brush the top with 2 tbsp melted unsalted butter for a glossy finish and extra flavor.

The cornbread comes out incredibly moist with a subtle sweetness from the maple glaze, making it a versatile dish that’s just as good for breakfast as it is for dinner. Try serving it with a dollop of whipped honey butter for an extra indulgent treat.

Pumpkin Cornbread with Cranberries

Yesterday, as the crisp autumn air began to whisper through the kitchen windows, I found myself craving something that perfectly blends the warmth of pumpkin with the comforting texture of cornbread. That’s when I decided to whip up this Pumpkin Cornbread with Cranberries, a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil
• 1/2 cup dried cranberries

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: For extra flavor, you can line the pan with parchment paper after greasing.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 cup granulated sugar until well combined.
3. In another bowl, mix 1 cup canned pumpkin puree, 2 large eggs, 1/4 cup melted unsalted butter, and 1/4 cup vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to dense cornbread, so mix until the ingredients are just incorporated.
5. Fold in 1/2 cup dried cranberries gently.
6. Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The edges should be slightly golden and pulling away from the sides of the pan.
8. Let the cornbread cool in the pan for 10 minutes before slicing and serving.

Very moist and subtly sweet, this Pumpkin Cornbread with Cranberries is perfect alongside a bowl of chili or toasted with a smear of butter for breakfast. The cranberries add a festive pop of color and a tart contrast to the pumpkin’s earthiness.

Bacon and Pumpkin Cornbread

This morning, as the crisp autumn air whispered through my kitchen window, I found myself craving something that perfectly blends the savory with the sweet, the hearty with the light. That’s when I decided to whip up a batch of Bacon and Pumpkin Cornbread, a dish that’s become a staple in my fall recipe rotation.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 6 slices bacon, cooked and crumbled

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan. Tip: For extra flavor, use the grease from the bacon to grease the pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 cup granulated sugar.
3. In another bowl, mix 1 cup canned pumpkin puree, 1/2 cup milk, 1/4 cup unsalted butter (melted), and 1 large egg until well combined. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 6 slices of cooked and crumbled bacon. Tip: Do not overmix to keep the cornbread light and fluffy.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Rich in flavor with a moist texture, this Bacon and Pumpkin Cornbread is a delightful twist on the classic. Serve it warm with a drizzle of honey or a pat of butter for an extra indulgent treat.

Pumpkin Cornbread Stuffing

Unbelievably cozy and perfect for fall, this Pumpkin Cornbread Stuffing is a twist on the classic that brings a sweet and savory harmony to your table. I first stumbled upon this recipe during a chilly November evening when I was craving something different, and now it’s a staple in my holiday menu.

Ingredients

• 4 cups cubed cornbread
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1/4 cup brown sugar
• 1 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, eggs, melted butter, milk, and brown sugar until smooth.
3. Add the cubed cornbread, fresh sage, salt, black pepper, and cinnamon to the bowl. Gently fold until the cornbread is evenly coated. Tip: Let the mixture sit for 10 minutes to allow the cornbread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Tip: For a crispier top, lightly press down on the mixture with the back of a spoon.
5. Bake for 35-40 minutes, or until the top is golden brown and the edges are slightly crispy. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean.

So moist and flavorful, this stuffing pairs wonderfully with roasted turkey or can stand alone as a vegetarian main. The pumpkin adds a subtle sweetness that contrasts beautifully with the savory sage and spices, making every bite a delightful surprise.

Pumpkin Cornbread Skillet

Delightfully cozy and perfect for those crisp autumn evenings, this Pumpkin Cornbread Skillet has become a staple in my kitchen. There’s something about the combination of sweet pumpkin and hearty cornbread that just feels like a hug in a cast iron skillet.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup buttermilk

Instructions

1. Preheat your oven to 375°F and lightly grease a 10-inch cast iron skillet.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tbsp baking powder, 1/2 tsp salt, and 1/2 cup granulated sugar until well combined.
3. In another bowl, mix 1 cup canned pumpkin puree, 1/2 cup melted unsalted butter, 2 large eggs, and 1 cup buttermilk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the cornbread tender.
5. Transfer the batter to the prepared skillet and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
7. Let the cornbread cool in the skillet for 10 minutes before slicing to allow it to set properly.

Out of the oven, this cornbread boasts a moist, fluffy interior with a slightly crisp crust. The pumpkin adds a subtle sweetness and vibrant color, making it a beautiful and tasty addition to any meal. Try serving it warm with a drizzle of honey or a dollop of whipped cream for an extra special treat.

Herbed Pumpkin Cornbread

Growing up in the Midwest, autumn was always my favorite season, not just for the crisp air and colorful leaves, but for the warm, comforting dishes that came with it. This herbed pumpkin cornbread is a twist on a classic that brings together the sweetness of pumpkin with the savory depth of fresh herbs, creating a side dish that’s as versatile as it is delicious.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup pumpkin puree
• 1/3 cup honey
• 1/3 cup melted unsalted butter
• 2 large eggs
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh thyme

Instructions

1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix the pumpkin puree, honey, melted butter, and eggs until well combined.
4. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
5. Gently fold the wet ingredients into the dry ingredients until just combined.
6. Stir in the chopped sage and thyme.
7. Tip: Don’t overmix the batter to keep the cornbread light and fluffy.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: For a golden top, brush the baked cornbread with a little melted butter right after it comes out of the oven.
11. Let the cornbread cool in the pan for 10 minutes before slicing.

With its moist crumb and fragrant herb notes, this cornbread pairs wonderfully with a bowl of chili or can be enjoyed on its own with a drizzle of honey. The pumpkin adds a subtle sweetness that makes it a hit at any fall gathering.

Conclusion

These 12 Delicious Easy Pumpkin Cornbread Recipes offer a perfect blend of comfort and convenience for any home cook. Tantalizingly tasty, each recipe promises to bring a touch of autumn to your table. We invite you to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!