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This pumpkin cornbread is the one I make every single fall, usually the same night I start a pot of chili. It’s soft, it’s moist, and it’s sweetened with maple syrup instead of sugar, which gives it a warmer, rounder flavor than most cornbread.
It’s on my table constantly from October through Thanksgiving, right alongside my pumpkin dinner rolls and pumpkin bread.
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- What Makes Pumpkin Cornbread So Moist
- Why Orange Belongs in Pumpkin Cornbread!
- Pumpkin Cornbread Ingredients
- How to Make Pumpkin Cornbread
- Maple Butter for Pumpkin Cornbread
- Eden’s Tips
- Pumpkin Cornbread Variations
- How to Store Pumpkin Cornbread
- Pumpkin Cornbread FAQs
- More Pumpkin recipes
- Pumpkin Cornbread Recipe
What Makes Pumpkin Cornbread So Moist
- Sour cream, and a lot of it. This is the difference between good cornbread and dry, crumbly cornbread.
- It goes with everything. Chili, turkey meatballs, soup, or just butter and coffee!
- Maple syrup instead of brown sugar, so the sweetness tastes cozy instead of flat.
- A little orange zest and juice, which is the part nobody expects, adds a lot of flavor.
- Pumpkin puree for softness and a beautiful golden color.
- One bowl for the dry, one measuring cup for the wet, and 30 minutes start to finish.
Why Orange Belongs in Pumpkin Cornbread!
Orange and maple were made for each other, and a little zest keeps it from tasting heavy. Pumpkin and warm spice can go one-note fast. The citrus lifts it just enough that you go back for a second slice.
You only need one orange for the whole recipe. It’s the same trick I use in my cranberry orange cardamom cornbread, and it’s the reason both of those recipes taste like more than the sum of their parts.
Pumpkin Cornbread Ingredients
All-purpose flour. I use King Arthur. Spoon it into the cup and level it off.
Yellow cornmeal. I use Albers. Bob’s Red Mill works beautifully too.
Baking powder and baking soda. They work together for a soft, high rise.
Ground nutmeg and ground ginger. Warm and gentle, not overpowering.
Orange zest and juice. One orange does it.
Maple syrup. Use pure maple syrup.
Sour cream. This is what makes it so moist.
Canned pumpkin. Libby’s 100% pure puree, not pie filling.
Eggs. Large, and I always buy organic.
Unsalted butter. Melted and cooled slightly. About 40 seconds in the microwave.
How to Make Pumpkin Cornbread
Get the pan ready. Preheat the oven and grease the bottom and sides of your pan.
Whisk the dry ingredients. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, orange zest, salt, nutmeg, and ginger.
Mix the wet ingredients. In a large liquid measuring cup, whisk the maple syrup, sour cream, pumpkin, eggs, orange juice, and melted butter.
Combine. Pour the wet into the dry and fold with a silicone spatula just until it comes together. Do not overmix.
Bake. Pour into the pan, smooth the top, and bake until a toothpick in the center comes out clean.
Cool a little. Five minutes before slicing. Serve it warm.
Maple Butter for Pumpkin Cornbread
This is not optional in my house! It adds so much flavor. Whip softened butter with maple syrup and a pinch of salt until light and fluffy, then pile it on a warm slice and let it melt.
Honey works just as well if you prefer that. You can adjust the sweetness to your liking.
Eden’s Tips
Measure the flour and cornmeal carefully. Too much of either and you lose the soft texture. Spoon and level, or use a scale.
Do not overmix. Fold until the streaks disappear, then stop. Overmixing makes cornbread tough and dense.
Use fresh orange. I use one orange for this recipe, I zest it, and then I squeeze the juice.
A cast iron skillet works. You’ll get crispier edges. Watch it, the timing shifts a little.
Make it into muffins. Same batter, much shorter bake. Start checking around 10 minutes.
Serve it warm. It’s good at room temperature, and it’s wonderful warm with butter melting into it. Same as my cornbread muffins.
Pumpkin Cornbread Variations
- Swap half the all-purpose flour for whole wheat.
- Use a 1 to 1 gluten free baking flour in place of the all-purpose.
- Bake it in a muffin tin instead of a pan.
- Bake it in a cast iron skillet for crisp edges.
How to Store Pumpkin Cornbread
Room temperature: Cool it completely, then store in an airtight container or wrapped tightly in plastic wrap for up to 2 days.
In the fridge: In an airtight container it keeps for up to 1 week.
In the freezer: Cool completely, wrap tightly in plastic wrap, and place in a freezer safe bag for up to 3 months. Thaw slices overnight in the fridge, or reheat straight from frozen in the microwave.
Pumpkin Cornbread FAQs
Chili, first and always. It’s the reason I make it. My slow cooker chili and a warm pan of this is our whole fall dinner rotation. It’s also lovely with soup, roast chicken, turkey, or on a brunch table next to pumpkin pancakes.
Somewhere in the middle, leaning sweet. The maple syrup makes it a little sweeter than classic cornbread but not dessert sweet. It still works as a dinner side.
Yes. Bake it the day before, cool completely, and wrap it tightly. Warm it in a low oven before serving. It’s one of the easiest things to check off early on a Thanksgiving dinner list.
No. Pie filling is already sweetened and spiced and it’ll throw off the whole recipe. Use 100% pure canned pumpkin.
Yes. A cast iron skillet gives you crisper edges, and an 8×8 or 9×9 baking dish works too. Keep an eye on the timing since it shifts a little with the pan.
Usually too much flour or cornmeal from scooping straight out of the bag, or a few extra minutes in the oven. Start checking with a toothpick at the low end of the time.
More Pumpkin recipes
If you make this pumpkin cornbread, please leave a comment and a star rating below. It helps more than you know, and I love hearing how you served it.
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Pumpkin Cornbread
Ingredients
Pumpkin Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tbsp orange zest
- 1 tbsp orange juice
- 1/3 cup maple syrup
- 3/4 cup sour cream
- 1 cup canned pumpkin
- 2 large eggs
- 8 tbsp unsalted butter, melted and slightly cooled
Whipped Maple Butter
- 1/2 cup salted butter, softened
- 3 tbsp pure maple syrup
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F. Grease the bottom and sides of a 9 or 10 inch springform pan.
- Mix the flour, cornmeal, baking powder, baking soda, orange zest, salt, nutmeg, and ginger in a medium bowl.
- In a large liquid measuring cup, combine the maple syrup, sour cream, canned pumpkin, eggs, orange juice, and melted butter. Whisk quickly to combine.
- Pour the wet ingredients into the dry ingredients and fold using a silicone spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before slicing and serving.
- For the maple butter: whip the softened butter with an electric mixer until smooth. Add the maple syrup and salt and whip on high until light and fluffy, about 2 minutes. Serve alongside the warm cornbread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this pumpkin purée or packed pumpkin in a can?
Pumpkin puree 🙂