Healthy Pumpkin Cornbread
There’s something magical about fall, isn’t there? The air gets crisp, the leaves turn into beautiful colors, and my kitchen starts to smell like cinnamon and spice. I wanted to create something that felt just like a warm hug on a cool day.
That’s how this Pumpkin Cornbread was born! It’s my favorite cozy twist on a classic recipe, and I just know you’re going to love how simple and delicious it is. It’s perfect for sharing with people you love.
Why You’ll Love Pumpkin Cornbread
This isn’t just any cornbread; it’s a game-changer for fall that your whole family will ask for again and again.
- A Healthier Choice: I use maple syrup for sweetness and heart-healthy oil.
- Super Moist: The pumpkin puree makes this cornbread so soft and tender. No dry cornbread here!
- Perfectly Spiced: It has just the right amount of warm pumpkin spice flavor.
- Kid-Friendly Fun: My kids love this for a snack, and I feel good giving it to them.
For more cozy fall baking, check out my yummy Cornbread Muffins, Sweet Potato Cornbread, and these fluffy Pumpkin Dinner Rolls!
Ingredients You’ll Need
Here are the simple things you’ll need to make this recipe. For the exact amounts, take a peek at the recipe card down below!
- Cornmeal: This is what gives your cornbread that classic, wonderful texture and flavor.
- Flour: I use all-purpose flour to help make the cornbread light and fluffy.
- Baking powder: This is our little secret for helping the cornbread rise up beautifully.
- Pumpkin pie spice: I love using a store-bought one like McCormick for that perfect fall taste.
- Pumpkin puree: I always grab Organic Pumpkin Puree. It gives the best natural flavor.
- Light olive oil or melted butter: Your choice! Either one will make your cornbread wonderfully moist and rich.
- Maple syrup: This gives our cornbread a lovely, natural sweetness instead of using regular sugar.
- Eggs: These are the helpers that bind all our yummy ingredients together.
How to Make Pumpkin Cornbread
Making this is so easy! Just follow these simple steps, and you’ll have warm, fresh cornbread ready in no time.
Step 1: Prep Your Oven and Pan
First things first, get your oven preheating to 400°F (200°C). While it warms up, go ahead and grease your 8×8 pan with a little oil or butter.
Step 2: Mix the Dry Stuff
In your large bowl, add 1 cup of cornmeal, 1 cup of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of salt. Whisk them all together.
Step 3: Whisk the Wet Ingredients
Now, in the medium bowl, whisk together 1 cup of pumpkin puree, ¼ cup of olive oil, ¼ cup of maple syrup, and 2 large eggs until everything is smooth and creamy.
Step 4: Combine Everything
Gently pour the wet pumpkin mixture into the large bowl with the dry ingredients. Use your spatula to fold them together just until you don’t see any more dry flour. Be careful not to overmix!
Step 5: Bake to Golden Perfection
Pour your beautiful batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Let it cool for a few minutes. Top each warm piece with butter, a drizzle of maple syrup, or honey. YUM!
Tips for the Best Pumpkin Cornbread
Want to make sure your cornbread is perfect? Here are a few of my little secrets for success!
- Don’t Overmix: Gently fold the batter. Overmixing can make the cornbread tough, and we want it to be tender.
- Room Temp is Best: Let your eggs sit out for a bit. Ingredients at room temperature mix together more easily.
- Let It Rest: After baking, let the cornbread cool in the pan for about 10 minutes. This helps it set.
- Serve It Warm: There is nothing better than a warm slice of cornbread with a little pat of butter melting on top.
- Check for Freshness: Make sure your baking powder is fresh! It’s the key to a good rise.
Variations and Substitutions
Feel like shaking things up a bit? This recipe is super forgiving and easy to change. Have some fun with it!
- Add Some Crunch: Toss in a half cup of chopped pecans or walnuts for a lovely nutty texture.
- Make It Sweeter: A handful of chocolate chips or dried cranberries can turn this into a real treat.
- Spice It Up: If you love warm spices, add a little extra cinnamon or a pinch of nutmeg to the batter.
- Go Gluten-Free: You can easily swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend.
- Try Buttermilk: For a little tang, you can replace half of the oil with buttermilk.
Make-Ahead and Storage Tips
This cornbread is fantastic for making ahead of time! Once it has cooled completely, you can store it in an airtight container on your counter for up to 3 days. If you want it to last a bit longer, it will stay fresh in the refrigerator for about a week.
You can also freeze it! I like to slice it into individual squares, wrap each one tightly in plastic wrap, and then place them in a freezer-safe bag. They’ll be good for up to 3 months. Just thaw on the counter or warm it up in the microwave.
Recipe FAQs
Can I use fresh pumpkin puree?
Definitely! Just make sure it’s cooked and mashed smoothly. The taste will be amazing and so fresh.
How do I make this recipe gluten-free?
Easy! Just swap the all-purpose flour with your favorite 1-to-1 gluten-free flour blend.
Can I use a different pan size?
Yes, you can! A 9-inch round pan works well, but you may need to adjust the baking time slightly.
Is this cornbread very sweet?
It has a lovely, mild sweetness from the maple syrup, but it’s not overly sweet like a cake.
Can I freeze pumpkin cornbread?
Absolutely! It freezes wonderfully. Just wrap it well, and it will be good for a few months.
What to serve with pumpkin cornbread?
It’s perfect with a bowl of chili, a hearty soup, or alongside a roasted chicken for dinner.
Can I make this vegan?
I haven’t tested a vegan version, but you could try using flax eggs and a plant-based oil.
Can I add nuts or seeds?
Yes! Chopped walnuts, pecans, or even pumpkin seeds would be a delicious and crunchy addition to the batter.
How do I know when it’s done baking?
The best way is to insert a toothpick into the center. If it comes out clean, it’s ready!
Why did my cornbread come out dry?
This can happen from overbaking or overmixing the batter. Mix just until combined for a moist cornbread.
Healthy Pumpkin Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¼ cup light olive oil or melted butter
- ¼ cup maple syrup
- 2 large eggs
For Topping(Optional)
- butter
- maple syrup
- honey
Instructions
- Prep your oven and pan: Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking pan so nothing sticks.
- Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, pumpkin pie spice, and salt until they are all combined.
- Whisk the wet ingredients: In a separate medium bowl, whisk the pumpkin puree, olive oil, maple syrup, and eggs until everything is smooth.
- Combine wet and dry: Pour the wet pumpkin mixture into the dry ingredients. Use a spatula to gently fold them together until just mixed.
- Bake to perfection: Pour the batter into your prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- For the best texture, be careful not to overmix the batter.
- Let the cornbread cool in the pan for 10 minutes before slicing.
- This cornbread is delicious served warm with a pat of butter.
- Store any leftovers in an airtight container at room temperature.
- Feel free to add a handful of chopped nuts for extra crunch.
