Name: Pumpkin Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: PT-489672H2M27S
Cuisine: American
Ingredients: 1 cup (120 g) all-purpose flour; 1 cup (150 g) yellow cornmeal; 2 tsp (8 g) baking powder; ½ tsp (2.5 g) baking soda; 1 ¼ tsp (7 g) salt; ½ tsp (1 g) ground nutmeg; ½ tsp (1 g) ground ginger; 3 tsp (6 g) orange zest; 1 tbsp (15 ml) orange juice; ⅓ cup (80 ml) maple syrup; ¾ cup (180 g) sour cream; 1 cup (240 g) canned pumpkin puree; 2 large eggs; 8 tbsp (115 g) unsalted butter, melted and slightly cooled

Jump to Recipe

There’s something magical about the smell of pumpkin cornbread wafting through the kitchen on a crisp fall day. It’s cozy, comforting, and just the right balance of sweet and savory. If you’re anything like me, you probably already have canned pumpkin stashed away in the pantry (thank you, bulk shopping trips!). This recipe takes that humble can and turns it into a moist cornbread that’s perfect as a weeknight side or even as the star of your holiday table.

What makes this cornbread extra special? The touch of maple syrup, a hint of orange zest, and warm spices like nutmeg and ginger. It’s like a pumpkin bread recipe and classic cornbread had a delicious little baby. Plus, it comes together in just 30 minutes—meaning you can whip it up between laundry loads or while dinner simmers on the stove.

Whether you’re feeding a crowd or just want something warm with your favorite soup, this cornbread hits all the right notes. So grab your apron, preheat that oven, and let’s bake up some autumn joy together.

Why You’ll Love This Pumpkin Cornbread

Moist and tender – no dry cornbread disasters here.
Quick and easy – 30 minutes from start to finish.
Versatile – works as a fall side dish, breakfast treat, or even dessert with honey butter.
Seasonal flavor – pumpkin and spices make it festive without being overpowering.

Ingredients

1 cup (120 g) all-purpose flour
1 cup (150 g) yellow cornmeal
2 tsp (8 g) baking powder
½ tsp (2.5 g) baking soda
1 ¼ tsp (7 g) salt
½ tsp (1 g) ground nutmeg
½ tsp (1 g) ground ginger
3 tsp (6 g) orange zest
1 tbsp (15 ml) orange juice
⅓ cup (80 ml) maple syrup
¾ cup (180 g) sour cream
1 cup (240 g) canned pumpkin
2 large eggs
8 tbsp (115 g) unsalted butter, melted and slightly cooled

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease a 9–10 inch springform pan with butter or nonstick spray.
In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, nutmeg, ginger, and orange zest.
In another bowl, whisk orange juice, maple syrup, sour cream, pumpkin, eggs, and melted butter until smooth.
Gently fold wet ingredients into dry ingredients with a spatula. Don’t over-mix—little flour streaks are fine.
Pour batter into the pan, spreading it evenly.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes before slicing. Serve warm with honey or maple butter if you’re feeling fancy.

Tips for Perfect Pumpkin Cornbread

Here’s the thing: cornbread can be a little temperamental. One minute it’s moist and fluffy, the next it’s drier than your Thanksgiving turkey from 1998. To avoid that fate:

Don’t over-mix. A few streaks of flour mean your cornbread will stay light and tender.
Use room temperature ingredients. Cold eggs or sour cream can make the batter seize up.
Check early. Ovens vary—start checking at 22 minutes so you don’t end up with dry edges.
Flavor booster: A drizzle of honey on top right before baking adds a gorgeous golden glaze.

A Little Story From My Kitchen

This pumpkin cornbread became a family favorite almost by accident. One chilly October, I was prepping for a potluck and realized I didn’t have enough ingredients for my usual pumpkin bread recipe. So, I improvised—half pumpkin bread, half cornbread. I nervously carried it to the gathering, hoping it wouldn’t be politely nibbled and then ignored.

Well, not only was the pan empty by the end of the night, but two neighbors asked me for the recipe on the spot. Now, every fall, my kids know the smell of pumpkin and maple syrup means “the cornbread is coming.” It’s become a cozy tradition we all look forward to.

What to Serve with Pumpkin Cornbread

This cornbread is as versatile as your favorite pair of jeans. Here are some pairing ideas:

Savory: Serve alongside chili, roasted chicken, or a hearty stew. The slightly sweet flavor balances rich, savory dishes beautifully.
Breakfast: Toast a slice, add a pat of butter, and enjoy with coffee. Instant fall morning happiness.
Holiday side: Perfect for Thanksgiving or Friendsgiving—it holds its own among stuffing and mashed potatoes.
Sweet treat: Warm a slice and top with whipped cream cheese or honey butter for dessert vibes.

How to Store

Good news: this pumpkin cornbread keeps well, so you can enjoy it for days.

Room temperature: Store tightly wrapped in foil or an airtight container for up to 2 days.
Refrigerator: Keeps up to 5 days—just rewarm in the microwave for 15 seconds before serving.
Freezer: Wrap individual slices in plastic wrap, then store in a freezer bag. They’ll stay fresh for up to 2 months. Just thaw on the counter or pop in the oven to reheat.

Pro tip: Slice before freezing so you can grab just one piece at a time instead of wrestling with a frozen loaf.

FAQs About Pumpkin Cornbread

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-puréed and not watery. If it’s too wet, strain it through cheesecloth first.

What if I don’t have sour cream?

Swap in plain Greek yogurt—it keeps the cornbread just as moist.

Can I make this gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend, and it’ll turn out just as delicious.

How do I reheat leftovers?

Wrap in foil and warm in a 300°F oven for 10 minutes, or microwave for 15 seconds per slice.

A Warm Slice of Happiness

At the end of the day, pumpkin cornbread is more than just a recipe—it’s a slice of comfort, a nod to tradition, and a little reminder that simple ingredients can bring a lot of joy. Whether you’re baking it for a family dinner, a holiday gathering, or just because you need a cozy snack, this moist cornbread will make your kitchen smell heavenly and your heart a little fuller.

So go ahead—bake it, share it, and savor every crumb.

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