12 Delicious Quick Pumpkin Cornbread Recipes

Nothing says comfort like the warm, inviting aroma of pumpkin cornbread baking in the oven. As the leaves begin to turn and the air gets crisp, there’s no better time to explore the cozy, delicious world of quick pumpkin cornbread recipes. Whether you’re craving a sweet treat or a savory side, our roundup of 12 delightful variations promises to inspire your next baking adventure. Let’s dive in!

Spicy Quick Pumpkin Cornbread

Unbelievably easy and packed with flavor, this Spicy Quick Pumpkin Cornbread is your new go-to for those chilly evenings or when you’re craving something with a little kick. You’ll love how the pumpkin keeps it moist while the spices bring the heat.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• A pinch of salt
• A couple of tablespoons of sugar
• 1 cup of pumpkin puree
• A splash of milk
• 1 egg
• A generous drizzle of honey
• 2 tablespoons of melted butter
• A dash of cayenne pepper for that spicy kick

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, and cayenne pepper.
3. In another bowl, mix the pumpkin puree, milk, egg, honey, and melted butter until smooth.
4. Combine the wet ingredients with the dry ones, stirring just until mixed. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be slightly golden.
7. Let it cool for about 10 minutes before slicing. Tip: This wait is worth it for the perfect texture.

Rich in flavor with a moist crumb and a spicy finish, this cornbread pairs wonderfully with a dollop of butter or a drizzle of extra honey. Try it alongside a bowl of chili for the ultimate comfort meal.

Sweet Quick Pumpkin Cornbread with Honey Drizzle

Craving something sweet and comforting? This pumpkin cornbread with a honey drizzle is your answer. It’s quick, easy, and packed with flavors that scream fall, but let’s be honest, you’ll want to make it year-round.

Ingredients

• 1 cup of all-purpose flour
• 1 cup of cornmeal
• 1 tbsp of baking powder
• A pinch of salt
• 1/2 cup of sugar
• 1 cup of canned pumpkin puree
• 1/3 cup of milk
• 1/4 cup of vegetable oil
• 1 egg
• A couple of tbsp of honey for drizzling

Instructions

1. Preheat your oven to 375°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
3. In another bowl, mix the pumpkin puree, milk, oil, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Spread the batter into the prepared pan evenly.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes.
7. Let the cornbread cool for about 10 minutes before drizzling with honey. Tip: Warm honey drizzles easier, so heat it slightly if needed.

Perfectly moist with a slight crunch from the cornmeal, this cornbread is a dream. Serve it warm with a extra drizzle of honey or a smear of butter for that extra indulgence.

Quick Pumpkin Cornbread Muffins

Alright, let’s dive into making these Quick Pumpkin Cornbread Muffins. You’re going to love how easy and delicious they are, perfect for a cozy morning or a quick snack.

Ingredients

• 1 cup of all-purpose flour
• 1 cup of cornmeal
• 1/2 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of pumpkin puree
• 1/3 cup of milk
• 1/4 cup of melted butter
• 1 egg
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the pumpkin puree, milk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined. Tip: Don’t overmix to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re easiest to remove when slightly cooled.

Delightfully moist with a hint of pumpkin spice, these muffins have a lovely crumbly texture. Serve them warm with a dab of butter or a drizzle of honey for an extra treat.

Gluten-Free Quick Pumpkin Cornbread

You’re going to love this gluten-free quick pumpkin cornbread—it’s the perfect blend of sweet and savory, with a moist texture that’ll have you coming back for seconds.

Ingredients

• 1 cup of gluten-free cornmeal
• 1 cup of gluten-free all-purpose flour
• 1 tablespoon of baking powder
• A pinch of salt
• 1/2 cup of pumpkin puree
• 1/4 cup of honey
• A splash of vanilla extract
• 1/2 cup of milk (any kind)
• 2 eggs
• 1/4 cup of 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, flour, baking powder, and salt.
3. In another bowl, mix the pumpkin puree, honey, vanilla, milk, eggs, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Tip: For extra flavor, let the batter sit for 5 minutes before baking to allow the cornmeal to absorb the liquids.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Tip: Keep an eye on it after 20 minutes—oven temperatures can vary, and you don’t want it to dry out.
9. Let the cornbread cool in the pan for 10 minutes before slicing.
10. Tip: Serve warm with a drizzle of honey or a pat of butter for extra indulgence.

Unbelievably moist and flavorful, this cornbread pairs wonderfully with chili or makes a great breakfast toast. Try it with a smear of cream cheese for a delightful twist.

Vegan Quick Pumpkin Cornbread

Baking something delicious doesn’t have to take all day, and this Vegan Quick Pumpkin Cornbread is proof. You’ll love how easy it is to whip up, and the cozy, autumnal flavors are just a bonus.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• A generous pinch of salt
• 1 tbsp of baking powder
• A couple of tbsp of maple syrup
• 1 cup of pumpkin puree
• A splash of almond milk
• 1/4 cup of melted coconut oil

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan. Tip: A well-greased pan means your cornbread won’t stick.
2. In a large bowl, whisk together the cornmeal, flour, salt, and baking powder. Tip: Sifting the dry ingredients can make your cornbread lighter.
3. In another bowl, mix the maple syrup, pumpkin puree, almond milk, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cornbread cool in the pan for 10 minutes before slicing.

Fresh out of the oven, this cornbread is moist with a slight crumb, and the pumpkin adds a subtle sweetness. Try serving it warm with a drizzle of maple syrup for an extra treat.

Quick Pumpkin Cornbread with Cinnamon Butter

Oh, you’re going to love this quick pumpkin cornbread with cinnamon butter. It’s the perfect blend of sweet and savory, and it comes together in no time. Perfect for those cozy fall mornings or as a side for your favorite soup.

Ingredients

• 1 cup of all-purpose flour
• 1 cup of cornmeal
• 1/2 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of canned pumpkin
• 1/3 cup of milk
• 1/4 cup of melted butter
• 1 egg
• A splash of vanilla extract
• For the cinnamon butter: 1/2 cup of softened butter, 2 tbsp of honey, and a couple of tsp of cinnamon

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the pumpkin, milk, melted butter, egg, and vanilla until smooth.
4. Tip: Don’t overmix the wet and dry ingredients; a few lumps are okay for tender cornbread.
5. Pour the wet ingredients into the dry and stir just until combined.
6. Spread the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
7. Tip: Let the cornbread cool for a few minutes before slicing to prevent crumbling.
8. While the cornbread bakes, mix the softened butter, honey, and cinnamon until fluffy for the cinnamon butter.
9. Tip: For extra flavor, let the cinnamon butter sit at room temperature for about 30 minutes before serving.
10. Serve the warm cornbread with a generous smear of cinnamon butter.

Kind of amazing how the pumpkin keeps this cornbread super moist, right? The cinnamon butter adds a sweet, spicy kick that’s irresistible. Try it toasted with a drizzle of maple syrup for breakfast—you won’t regret it.

Cheesy Quick Pumpkin Cornbread

Mmm, nothing says comfort like a warm slice of cornbread, especially when it’s got a cheesy, pumpkin twist. This quick recipe is your ticket to a delicious side that pairs perfectly with chili or stands tall on its own.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tablespoon of baking powder
• A pinch of salt
• A couple of eggs
• 1/4 cup of melted butter
• 1/2 cup of pumpkin puree
• A splash of milk
• 1 cup of shredded cheddar cheese
• 2 tablespoons of honey

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the melted butter, pumpkin puree, milk, and honey.
4. Tip: Make sure your butter is cooled slightly so it doesn’t cook the eggs when you mix them.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in the shredded cheddar cheese gently.
7. Tip: Don’t overmix the batter to keep your cornbread light and fluffy.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Tip: Let the cornbread cool for a few minutes before slicing to make cleaner cuts.

Warm, with a slightly crisp edge and a moist, cheesy center, this pumpkin cornbread is a dream. Try serving it with a drizzle of honey or a smear of butter for an extra indulgent treat.

Quick Pumpkin Cornbread with Jalapeños

Zesty flavors and cozy vibes are what this quick pumpkin cornbread with jalapeños is all about. You’ll love how easy it is to whip up, especially when you’re craving something a little sweet, a little spicy, and totally comforting.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• A tablespoon of baking powder
• A pinch of salt
• A couple of eggs
• A splash of milk
• 1/2 cup of pumpkin puree
• A handful of diced jalapeños
• 1/4 cup of honey
• A knob of melted butter

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a bit of butter or cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the milk, pumpkin puree, honey, and melted butter until smooth.
4. Fold the wet ingredients into the dry ones until just combined—don’t overmix to keep the bread tender.
5. Gently stir in the diced jalapeños for that spicy kick.
6. Pour the batter into the prepared dish and smooth the top with a spatula.
7. Bake for about 25 minutes, or until a toothpick comes out clean from the center.
8. Let it cool for a few minutes before slicing—this helps it set perfectly.

Golden and slightly crisp on the outside, this cornbread is wonderfully moist inside with pockets of heat from the jalapeños. Try serving it warm with a drizzle of honey or alongside a bowl of chili for the ultimate comfort meal.

Quick Pumpkin Cornbread Stuffing

Looking for a cozy, flavorful side that screams fall? This quick pumpkin cornbread stuffing is your go-to, blending sweet and savory in every bite.

Ingredients

• 4 cups of crumbled cornbread (about a half pan’s worth)
• 1 cup of pumpkin puree (not pie filling)
• A couple of eggs
• A splash of milk (about 1/4 cup)
• 2 tbsp of melted butter
• A handful of chopped sage (about 2 tbsp)
• 1/2 cup of diced onion
• 1/2 cup of diced celery
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a bit of butter or cooking spray.
2. In a large bowl, whisk together the pumpkin puree, eggs, milk, and melted butter until smooth.
3. Tip: For extra flavor, toast the cornbread crumbs in the oven for 5 minutes before mixing.
4. Stir in the crumbled cornbread, sage, onion, celery, salt, and pepper until everything’s well combined.
5. Tip: Let the mixture sit for 5 minutes so the cornbread absorbs the liquid.
6. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until the top is golden and the edges are crispy.
8. Tip: Check for doneness by inserting a knife in the center; it should come out clean.

Just out of the oven, this stuffing is wonderfully moist with a crispy top. Serve it alongside roasted chicken or scoop it into hollowed-out pumpkins for a festive touch.

Quick Pumpkin Cornbread with Maple Syrup

You’re going to love this quick pumpkin cornbread with maple syrup—it’s the perfect blend of sweet and savory, ready in no time. Ideal for those cozy fall mornings or as a side for your favorite chili.

Ingredients

• 1 cup of all-purpose flour
• 1 cup of cornmeal
• 1 tbsp of baking powder
• A pinch of salt
• 1 cup of pumpkin puree
• 1/4 cup of maple syrup
• 1/3 cup of milk
• 1 egg
• A splash of vanilla extract
• 2 tbsp of melted butter

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In another bowl, mix the pumpkin puree, maple syrup, milk, egg, vanilla extract, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
5. Tip: For extra fluffy cornbread, let the batter sit for 5 minutes before baking.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Tip: Keep an eye on it after 20 minutes to avoid overbaking.
9. Let the cornbread cool in the pan for 10 minutes before slicing.
10. Tip: Serve warm with an extra drizzle of maple syrup for that perfect touch.

This cornbread is wonderfully moist with a hint of pumpkin spice, and the maple syrup adds just the right amount of sweetness. Try it toasted with a smear of butter for breakfast, or alongside a bowl of spicy chili for dinner.

Quick Pumpkin Cornbread Skillet

Zesty flavors and cozy vibes are what this quick pumpkin cornbread skillet is all about. You’ll love how easy it is to whip up, especially when you’re craving something warm and comforting.

Ingredients

• 1 cup of cornmeal
• 1 cup of all-purpose flour
• 1 tbsp of baking powder
• A pinch of salt
• A couple of eggs
• 1/2 cup of pumpkin puree
• 1/4 cup of honey
• A splash of milk
• 1/4 cup of melted butter

Instructions

1. Preheat your oven to 375°F and grease a 10-inch cast iron skillet with a bit of butter.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the pumpkin puree, honey, milk, and melted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the batter into the prepared skillet and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Keep an eye on it after 20 minutes to avoid overbaking.
7. Let it cool for a few minutes before slicing. Tip: Serve warm with a drizzle of honey for extra sweetness.

Unbelievably moist with a perfect crumb, this cornbread has a subtle pumpkin flavor that pairs wonderfully with the honey’s sweetness. Try serving it alongside chili or slathered with butter for a delicious twist.

Quick Pumpkin Cornbread with Pecans

Zesty flavors and cozy vibes are what you’ll get with this quick pumpkin cornbread with pecans. Perfect for those chilly evenings when you crave something sweet yet hearty.

Ingredients

• 1 cup of all-purpose flour
• 1 cup of cornmeal
• 1/2 cup of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of pumpkin puree
• 1/3 cup of milk
• 1/4 cup of melted butter
• 1 egg
• a handful of pecans, chopped

Instructions

1. Preheat your oven to 375°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, mix the pumpkin puree, milk, melted butter, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Fold in the chopped pecans gently.
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: Check at 20 minutes to prevent overbaking.
8. Let it cool in the pan for 10 minutes before slicing. Tip: This helps it set perfectly.

Out of the oven, this cornbread is moist with a slight crunch from the pecans. Serve it warm with a dollop of butter or a drizzle of honey for an extra touch of sweetness.

Conclusion

Exploring these 12 Delicious Quick Pumpkin Cornbread Recipes is a fantastic way to add a cozy, autumnal twist to your baking. Each recipe offers a unique take on this classic dish, ensuring there’s something for every taste. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!