Pumpkin Cornbread with Cinnamon Honey Butter 5 Irresistible Reasons to Love It

Name: Pumpkin Cornbread with Cinnamon Honey Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ⅓ cup light brown sugar; ½ cup unsalted butter, melted; 1 cup canned pumpkin; ½ cup sour cream; 2 large eggs; ½ cup salted butter, softened; 2 tablespoons honey; 2 tablespoons powdered sugar; ½ teaspoon ground cinnamon

Jump to Recipe

Let’s be real—when the leaves start turning and the air gets crisp, we all start craving those cozy, spiced flavors. But even if it’s still shorts weather where you are, this Pumpkin Cornbread with Cinnamon Honey Butter is your ticket to instant fall vibes. It’s sweet, buttery, and just spiced enough to feel like a hug in every bite. Plus, it’s so easy, it practically makes itself (with just a little help from you, of course).

Why You’ll Love This Pumpkin Cornbread with Cinnamon Honey Butter

Melt-in-Your-Mouth Moisture: Thanks to canned pumpkin and sour cream, this cornbread is anything but dry. It’s soft, rich, and fluffy in every bite.
Warm Fall Flavors: Cinnamon, nutmeg, ginger, and cloves combine to create that irresistible autumn spice blend you love.
Simple Ingredients, Big Flavor: No need for fancy stuff—just pantry staples transformed into something magical.
Cinnamon Honey Butter Bliss: This whipped topping is creamy, sweet, and spiced just right. It turns every bite into a little moment of joy.
Perfect for Any Meal: Serve it with soup, chili, or holiday dinners—or sneak a piece for breakfast with your coffee.
Crowd-Pleaser: Whether it’s a potluck, family dinner, or just you on the couch, this recipe earns rave reviews every time.

Ingredients You’ll Need

For the Pumpkin Cornbread:

All-Purpose Flour
Cornmeal
Baking Powder
Baking Soda
Salt
Ground Cinnamon
Ground Ginger
Ground Nutmeg
Ground Cloves
Light Brown Sugar
Unsalted Butter (melted)
Canned Pumpkin
Sour Cream
Eggs

For the Cinnamon Honey Butter:

Salted Butter
Honey
Powdered Sugar
Ground Cinnamon

Find all ingredient quantities and nutrition information in the recipe card.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat and Prep

Preheat your oven to 375°F. Grease an 8×8-inch baking dish with non-stick spray. This step might be boring, but it’s like warming up before a good workout—essential!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. These spices are your flavor foundation—don’t skimp!

Step 3: Combine Wet Ingredients

In a separate bowl, break up the brown sugar with your fingers. Mix in the melted butter and pumpkin. Whisk until smooth, then stir in sour cream and eggs.

Step 4: Bring It All Together

Make a well in the center of your dry ingredients. Pour in the wet mixture and fold everything together gently with a rubber spatula. Don’t overmix—lumps are okay!

Step 5: Bake

Pour the batter into your prepared pan and smooth it out. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly on a wire rack.

Step 6: Make the Cinnamon Honey Butter

In a bowl or stand mixer, whip the salted butter until smooth. Add honey, powdered sugar, and cinnamon. Mix on low to combine, then whip on high for 2-3 minutes until fluffy. Try not to eat it straight out of the bowl (no promises).

Mounia’s Tips for Cornbread Bliss

If your cornbread seems too moist, just pop it back in for 5 more minutes. Every oven has its quirks!
Want more spice? Add a dash of allspice or cardamom for extra warmth.
The cinnamon honey butter stores beautifully in the fridge. Spread it on toast, waffles, or eat it off a spoon—I won’t judge.

This Recipe Saved My Sanity

I created this cornbread on a week when my to-do list was a mile long and dinner felt like one more thing I just didn’t have time for. This little gem turned things around—ten minutes of mixing, half an hour of baking, and dinner suddenly felt like a warm hug. It’s now a staple during busy weeks and anytime I need a pick-me-up.

Pumpkin Cornbread with Cinnamon Honey Butter dripping over warm golden slices — Pumpkin Cornbread with Cinnamon Honey Butter served warm and drizzled for peak fall comfort

FAQs About Pumpkin Cornbread with Cinnamon Honey Butter

Can I make this ahead of time?

Absolutely! Bake the cornbread and make the cinnamon honey butter the day before. Store both in airtight containers—just reheat the cornbread slightly before serving.

How do I store leftovers?

Keep the cornbread in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days. The butter should go in the fridge and lasts up to 2 weeks.

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-puréed and not watery. You’ll need about 1 cup.

Bring the Cozy Home

Pumpkin Cornbread with Cinnamon Honey Butter is the kind of recipe that makes you slow down, take a breath, and savor the season—even if your calendar says otherwise. It’s perfect for family dinners, holiday spreads, or just a moment of solo indulgence with a warm cup of tea. Trust me, once you try it, you’ll be making it on repeat.

So go ahead—preheat that oven. Your cozy fall moment is just a bake away.

More Recipes to Cozy Up With

If you loved this Pumpkin Cornbread with Cinnamon Honey Butter, you’ll definitely want to check out these comforting favorites:

Craving something savory with a buttery twist? Try our Texas Roadhouse Butter Chicken Skillet—it’s a fan-favorite for a reason.
Pair this cornbread with a hearty bowl of Crockpot Sweet and Sour Chicken for a comforting weeknight combo.
For another fall-inspired dish, don’t miss our Slow Cooker Pumpkin Maple Oatmeal—perfect for crisp mornings.
And if you’re in the mood for a fun, cheesy bake, these Cheesy Pizza Pockets are easy, kid-friendly, and totally addictive.