Pumpkin Spice Cornbread ~
Pumpkin cornbread infused with the autumn spices of cinnamon, nutmeg, and cloves.
Serve with Black Bean Chili.
Pumpkin Cornbread Recipe
I like this easy-to-make side dish because it’s made with simple ingredients and the warm aroma of pumpkin and spices fills the kitchen as it bakes, making it the best cornbread for cozy fall days. It’s also versatile enough to serve with your favorite soups, stews, or a hearty bowl of chili.
The taste and texture of this cornbread set it apart from the classic version. It’s a sweeter cornbread, with a more cake-like texture than regular cornbread, that balances the savory notes of whatever it’s paired with. Perfect for family dinners or holiday gatherings, this pumpkin bread is always a crowd-pleaser.
Ingredients for Pumpkin Spice Cornbread
You will need the following:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 5 tablespoons butter, melted
- 2 tablespoons maple syrup
- 1/3 cup oat milk
Ingredient Notes
- All-Purpose Flour – Provides structure to the cornbread. You can also use a gluten-free flour blend if needed.
- Yellow Cornmeal: Adds the signature cornbread texture.
- Brown Sugar: Light brown sugar brings a rich sweetness. Dark brown can be used for a deeper molasses flavor.
- Pumpkin Pie Spice: An aromatic blend of cinnamon, ginger, nutmeg, and cloves.
- Pumpkin Puree: I use canned pumpkin for convenience. Make sure to use pure pumpkin puree, not pumpkin pie filling. You will have a little pumpkin puree leftover.
- Sour Cream: Adds moisture and richness.
- Butter: Melts into the batter for extra flavor and moisture.
- Maple Syrup: Use pure maple syrup for a touch of natural sweetness.
- Oat Milk: Any mild-flavored plant milk can be used, such as unsweetened almond milk or soy milk.
How to Make Pumpkin Spice Cornbread
STEP ONE: Preheat and Prep. Preheat your oven to 425°F and prepare an 8×8-inch baking pan by spraying it with flour-based cooking spray or lining it with parchment paper.
STEP TWO: Mix Dry Ingredients. In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside.
STEP THREE: Mix Wet Ingredients. In a large mixing bowl, whisk together the pumpkin puree, sour cream, melted butter, maple syrup, and oat milk.
STEP FOUR: Combine. Gradually stir the dry ingredients into the wet ingredients until just combined. Allow the batter to rest for 10 minutes, giving the cornmeal time to absorb some of the moisture.
STEP FIVE: Bake. Pour the batter into the prepared baking dish. Bake for about 20 minutes or until golden brown and a toothpick comes out clean from the center. Cool for 10 minutes before cutting into squares. Serve warm or at room temperature.
FAQ
- Can I make this vegan?: Yes, simply substitute the butter with vegan butter and the sour cream with a plant-based version.
- Can I make this in a cast iron skillet?: Absolutely! If you prefer the rustic, crispy edges of a traditional cornbread, bake it in a preheated, greased cast iron skillet.
- Will homemade pumpkin puree work?: Yes, just be sure it’s well-drained and as smooth as the canned variety.
- Can I make this cornbread ahead?: Yes, it holds up well when made a day in advance. Reheat in the oven to restore the fresh-baked texture.
- What if I don’t have pumpkin pie spice?: You can mix cinnamon, nutmeg, ginger, and cloves to make your own.
Storage
- Store any leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze it.
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Pumpkin Spice Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup light brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 5 tablespoons butter melted
- 2 tablespoons maple syrup
- 1/3 cup oat milk
Instructions
- Preheat your oven to 425°F and prepare an 8×8-inch baking pan by spraying it with flour-based cooking spray or lining it with parchment paper.
- In a medium bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and pumpkin pie spice. Set aside.
- In a large mixing bowl, whisk together the pumpkin puree, sour cream, melted butter, maple syrup, and oat milk.
- Gradually stir the dry ingredients into the wet ingredients until just combined. Allow the batter to rest for 10 minutes, giving the cornmeal time to absorb some of the moisture.
- Pour the batter into the prepared baking dish. Bake for about 20 minutes or until golden brown and a toothpick comes out clean from the center. Cool for 10 minutes before cutting into squares. Serve warm or at room temperature.
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