This is a super moist and delicious pumpkin cornbread recipe. It’s made with pumpkin purée, seasoned with fall spices, and sweetened with maple syrup. This is an excellent side dish for chili or even by itself with a cup of warm coffee. It’s versatile and so delicious!
This delicious, fluffy homemade pumpkin cornbread is a great twist on traditional cornbread, adding cozy and seasonal flavors. It has a moist and fluffy texture, is easy to make quick bread, and is perfect for any fall or winter gathering.
Serve it as a side for Thanksgiving Dinner or for a pumpkin carving party. It would also be great with a brunch spread with other fall-inspired dishes, such as pumpkin pancakes or apple cider donuts.
I like to pair it with whipped maple butter for extra flavor. It’s a recipe the whole family will love. If you love a good cornbread recipe, try my cranberry orange cardamom cornbread or classic cornbread muffins. Both are my favorites!
Ingredient Notes
- Orange juice + Orange Zest – You will need one orange to make the zest and get 1 tbsp juice.
- All-purpose Flour – King Arthur is the brand of flour I use. If you’re not using a kitchen scale, measure the flour correctly.
- Yellow Cornmeal – I use Albers Enriched Yellow Corn Meal. Bob’s Red Mill works excellently too.
- Baking powder + Baking soda – These act together to make a fluffy and moist texture.
- Salt – This enhances and adds flavor to the bread.
- Ground Nutmeg + Ground Ginger
- Eggs – I always like to use large organic eggs when baking.
- Sour Cream – Adds a lot of moisture to the bread.
- Canned Pumpkin – Libby’s Canned Pumpkin Purée is what I always use.
- Maple Syrup – Use pure maple syrup for this recipe.
- Unsalted Butter – Melted and slightly cooled. I’ll put it in the microwave for about 40 seconds.
Tips and Variations
- Make sure to measure the ingredients correctly, especially the flour and cornmeal. Too much or too little can affect the texture of your cornbread.
- Using a muffin tin, you can use this recipe to make pumpkin cornbread muffins. However, the baking time will be much different, so you can start with 10 minutes and add what you need.
- For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
- Don’t over-mix the batter, as this can result in a tougher and denser cornbread.
- You can also bake this in a cast iron skillet. The cooking times may change a little, so make sure you watch it.
- To make this recipe gluten-free, use a 1 to 1 gluten-free baking flour instead of all-purpose flour.
How to Store Pumpkin Cornbread
Room Temperature
Let the cornbread cool completely before storing it in an airtight container or wrapping it tightly with plastic wrap. It can be kept at room temperature for up to 2 days
Refrigerate
When properly stored in an airtight container, it can be kept at room temperature for up to 2 days, or in the fridge for up to 1 week.
Freeze
Let the cornbread cool completely before tightly wrapping it with plastic wrap and placing it in a freezer-safe bag or container. It can be kept in the freezer for up to three months.
Thaw slices of cornbread overnight in the fridge, or reheat directly from frozen in the microwave.
More Pumpkin Recipes
This time of the year, we’re all looking for the best pumpkin recipes! Here are a few I love and make constantly throughout October and November.
- Super Moist Pumpkin Bread
- Make Homemade Pumpkin Pie Spice
- The Best Gooey Butter Pumpkin Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Baked Donuts
- My Favorite Pumpkin Cheesecake Recipe
- Mini Pumpkin Cheesecake Truffles
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Pumpkin Cornbread Recipe
Ingredients
- 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
- 3 tsp 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
Instructions
- Preheat your oven to 350°F. Grease the bottom and sides of a 9-inch 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 wet ingredients, including the eggs, and quickly whisk it.
- Pour the wet ingredients into the dry ingredients and fold using a silicone spatula.
- Stir until just combined. Be careful not to over-mix.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 25 minutes until the center has risen.
- Let cool for 5 minutes before slicing and serving.
- Optional: Serve with whipped maple or honey butter for even more flavor.
Notes
- Don’t over-mix the batter, as this can result in a tougher and denser cornbread.
- Use freshly squeezed orange juice and zest for optimal flavor.
- Make sure to correctly measure out the ingredients, especially when it comes to the flour and cornmeal. Too much or too little can affect the texture of your cornbread.
Is this pumpkin purée or packed pumpkin in a can?
Pumpkin puree 🙂