Pumpkin Cornbread with Cinnamon Honey Butter
Indulge in the warm, comforting flavors of fall with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This easy-to-make cornbread combines the sweetness of pumpkin and maple syrup with aromatic spices like cinnamon and nutmeg, creating a moist and fluffy loaf that’s perfect for any occasion. Whether paired with a hearty chili or enjoyed as a cozy snack alongside your favorite warm beverage, this cornbread is sure to become a seasonal favorite. Top it off with homemade cinnamon honey butter for an irresistible finishing touch that adds a sweet and creamy element making every bite a true delight.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 cup almond milk
- 1/2 cup softened vegan butter
- 1/4 cup honey (or agave syrup)
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, maple syrup, vegetable oil, and almond milk until well blended.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Pour batter into a greased baking pan and bake for about 25 minutes or until a toothpick comes out clean.
- While baking, mix softened vegan butter with honey (or agave) and cinnamon until creamy to create the butter spread.
- Allow cornbread to cool slightly before slicing; serve warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg