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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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Indulge in the warm, comforting flavors of Pumpkin Cornbread with Cinnamon Honey Butter—your ultimate fall treat! This delightful cornbread blends the richness of pumpkin with aromatic spices, creating a moist texture that’s perfect for any occasion. Whether you’re enjoying it alongside a hearty soup on a busy weeknight or serving it at family gatherings, this recipe is sure to become a cherished favorite. Topped with creamy cinnamon honey butter, each slice promises a burst of sweet and spicy goodness that will keep everyone coming back for more.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup almond milk (or non-dairy milk)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup softened butter
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, almond milk, vegetable oil, and eggs until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  5. Pour the batter into a greased baking dish or cast iron skillet.
  6. Bake for about 25 minutes or until a toothpick comes out clean from the center.
  7. While baking, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon until creamy.
  8. Let the cornbread cool slightly before slicing and serve warm with cinnamon honey butter.

Nutrition

Find it online: https://quickfoodjournal.com/pumpkin-cornbread-with-cinnamon-honey-butter/