Alright, Pull Up a Chair—Pumpkin Cornbread Season Is Here

You know, everything smells better when there’s pumpkin in the oven. At least, that’s what my brother insisted last Thanksgiving when he walked in with that ridiculous wool hat of his (indoors, naturally) and demanded, “Do I smell pumpkin?”—before even saying hello. Anyway, this pumpkin cornbread with cinnamon honey butter is one of those recipes that just kind of found its way into my autumn kitchen several years ago when I had half a can of pumpkin leftover again (seriously, why are those cans always too big for just one pie?). Trust me: it’s golden, comforting, and the butter is like a cozy sweater for your tastebuds. Okay, maybe that’s weird—but you get what I mean.

Why You’ll Love This (or at Least Find Yourself Sneaking Bites)

I make this when the leaves turn and my socks have holes but my heart feels full. My family goes slightly wild for it—no, like, they have literal arguments over who gets the last piece. (Sorry, Aunt Sue.) Sometimes I whip this up for Sunday soup night; sometimes it’s just a snack on a random Monday. Oh, and if you’re the type who gets annoyed by crumbly cornbread, this one’s extra moist. (I used to overbake cornbread and it came out like a brick—never again!)

Gather Up the Ingredients (Improv Totally Allowed)

1 cup yellow cornmeal (I usually just grab whatever’s in the cupboard; Grandma swore by Bob’s Red Mill but honestly, it’s all good)
1 cup all-purpose flour (whole wheat works if you like it heartier)
1 tablespoon baking powder (not baking soda, trust me—I learned the hard way…)
1/2 teaspoon fine sea salt (I’ve used kosher in a pinch and it was fine)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (or pumpkin pie spice if you’re out of nutmeg, which happens more than I’d care to admit)
1/3 cup packed brown sugar (white sugar works but loses a bit of that caramelly touch)
2 large eggs
1 cup pumpkin puree (canned is great—don’t use pumpkin pie filling though…unless you like things extra sweet. No judgement.)
1/2 cup melted butter (or vegetable oil if you forget to buy butter, also me sometimes)
3/4 cup buttermilk (I have totally used milk + a splash of lemon juice when I was lazy, worked out fine)

Cinnamon Honey Butter:

1/2 cup unsalted butter, softened (salted if you like a salty-sweet vibe)
3 tablespoons honey (I’ve gone a little rogue and drizzled in maple syrup before—very yum)
1 teaspoon ground cinnamon (go wild if you want more)
Pinch of salt (optional but I think it rounds it out)

Here’s How I Actually Make It

Preheat your oven to 400°F (200°C) and grease up an 8” square pan. Or honestly, a round one. Or even a loaf pan in an existential pinch. Don’t stress.
In a big bowl, toss in the cornmeal, flour, baking powder, salt, cinnamon, nutmeg, and brown sugar. (Sometimes, I just dump and stir right in the pan if I’m feeling reckless—it works.)
In a separate bowl, whisk eggs, pumpkin, melted butter, and buttermilk. (This is where I usually wipe flour off my shirt, sigh, and pretend I meant to do that.)
Now pour the wet stuff into the dry and gently mix until just combined. Don’t go overboard. If there are a few streaks of flour, it’s fine, they’ll bake out. Honestly, my batter sometimes looks a little lumpy here but that’s totally normal. Don’t panic.
Scoop the batter into your pan. Spread it out—sometimes I get these weird swirly tops, which I kind of like.
Bake 20–25 minutes, until a toothpick poked in the center comes out clean, or with maybe a few moist crumbs (not cake batter goo, unless you’re trying to eat it raw, which, look, I won’t judge you…).
Let cool a bit in the pan so you don’t scorch your hands. Meanwhile, make your cinnamon honey butter: mash the butter in a bowl, drizzle in the honey, sprinkle in cinnamon, add salt. Mix till it’s, well, buttery and delicious looking. Taste test (obviously).
Slice your warm cornbread, slather on the butter, and consider hiding a slice for yourself for later. (Not kidding.)

Bits I’ve Learned the Hard Way (Maybe Save You a Headache)

If your cornbread sinks a bit in the middle, I promise it’s still good—just cut from the edges first and pretend like it was intentional.
I tried this with almond milk once because it was all I had, and it was a bit drier, so just add a splash extra if that’s you.
The butter spreads like a dream at room temp, but if you make it ahead and refrigerate: just let it soften before serving. Cold butter is nobody’s friend.

Ways I’ve Swapped This Up (and Not Always Successfully)

Chopped walnuts or pecans thrown in? Yes please. Pumpkin seeds on top? Looks pretty, but they kind of fell off everywhere—fair warning.
For a non-pumpkin spin, I used mashed sweet potato once. It tasted fine but honestly, the pumpkin flavor is what makes this special—I probably won’t go back.
If you want a bit of kick, you could add a pinch of cayenne. My dad hates that idea but I like a little surprise. Oh, or try orange zest in the butter. Trust me once. (Or don’t.)

Equip Yourself (But Don’t Sweat the Details)

8” square pan or any pan you’ve got really; once I made it in a pie plate. Worked like a charm.
Mixing bowls, a whisk or a fork (I lose my good whisk all the time, so a fork is fine)
A spatula for scraping—if you don’t have one, use a big spoon, or your finger, who cares?
An oven. If your oven is slightly wobbly on temperatures (story of my life) maybe peek in early, just in case.

Pumpkin Cornbread with Cinnamon Honey Butter

How I Store It (But Don’t Expect to Have Leftovers!)

To be totally honest, I usually don’t have leftovers of this, but if you do: cool it completely, then keep the cornbread covered on the counter for a day or two (sealed in a container if your house is drafty like mine). The butter can live in the fridge for a week, but it’ll firm up. Some folks say you can freeze cornbread but—real talk—I think it dries out a bit after thawing, so I don’t bother. Oh, and sometimes I sneak a piece cold for breakfast.

If You’re Wondering, Here’s How I Serve It

I like big slabs warm from the oven, lots of cinnamon honey butter melting in (sometimes I sprinkle more cinnamon on top—reckless, I know). My sister likes a drizzle of maple syrup over hers. And if it’s dinner, we pile this next to chili—I use this chili recipe sometimes when I’m not improvising. Oh, and it’s grand with tea if you fancy a snack in the afternoon. Sometimes… okay, usually… I’ll just eat it straight from the pan with a fork. No shame.

Hard-Earned Lessons (AKA, Pro Tips You Might Actually Use)

I once tried whisking everything together in a hurry. Lumpy mess—stick to mixing wet and dry separately.
Don’t skip the cooling step. Seriously, I know it smells amazing, but it’ll fall apart if you cut it hot (even though I do it every time anyway).
If you swap in oil for butter, make sure it’s not olive oil—unless you want very interesting cornbread. I did it, and yeah… not a fan.

FAQ—Stuff Friends and Neighbors Actually Ask Me

Can I use fresh pumpkin instead of canned?
Sure thing, just roast a small sugar pumpkin, mash it up, and use about a cup. Saves you from all those “what do I do with this leftover canned pumpkin?” moments.
Will almond or oat milk work?
Yep—though like I said, sometimes it’s a bit drier. Just add a tiny bit more and maybe a splash of oil if you want it extra moist.
Is it supposed to be more cake or bread?
It’s sort of in-between honestly—think sweet, fluffy, but sturdy enough to pick up with your hands. I like it slightly cakier, but you can bake a little less for a gooier center.
Do I have to use cinnamon honey butter?
Nope! Butter and honey on their own are fine, and once I just used leftover vanilla bean butter. But the cinnamon thing is kind of non-negotiable for me now.
How do you know when it’s done?
Stick a toothpick or cake tester in the center. If it comes out clean or with just a crumb or two, you’re good! It’s almost impossible to mess up (unless you forget it’s in the oven—been there).

So there you have it—pumpkin cornbread that’s been through my kitchen, family squabbles, and plenty of little misadventures. Make it your own, and don’t stress the tiny stuff!

Pumpkin Cornbread with Cinnamon Honey Butter