There’s something irresistibly comforting about warm cornbread, but when you stir in pumpkin purée and drizzle it with sweet maple butter, the result is an autumn masterpiece. This Pumpkin Cornbread with Maple Butter combines the tender crumb of Southern-style cornbread with the cozy, spiced flavors of pumpkin pie. It’s the kind of dish that blurs the lines between savory and sweet, making it a standout addition to your Thanksgiving table—or any chilly evening when you're craving a bit of comfort. Whether you’re a lover of classic cornbread or on the hunt for your next favorite fall baked good, this recipe brings the best of both worlds in one moist, golden slice.
Pumpkin Cornbread with Maple Butter
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 9 hearty squares
Mixing bowls At least two: one for wet ingredients, one for dry.
Whisk & spatula A whisk for blending and a spatula for folding are key here.
8x8-inch square baking pan A metal or ceramic pan both work well. You could also use a 9-inch round cake pan.
Cooling rack To prevent the cornbread from steaming and getting soggy.
Electric mixer or hand whisk Needed for whipping the maple butter.
For the Pumpkin Cornbread
- 1 cup yellow cornmeal medium grind for texture
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin purée not pumpkin pie filling
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 cup buttermilk or whole milk + 1 tbsp vinegar
- ½ cup unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
For the Maple Butter
- ½ cup unsalted butter softened to room temperature
- 3 tablespoons pure maple syrup
- Pinch of salt optional
Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease your baking pan or line it with parchment paper for easy removal. This step is especially useful if you're planning to slice and serve it as part of a Thanksgiving bread basket.
Combine the dry ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. The spices really elevate the pumpkin flavor, giving it that signature fall bread recipe vibe.
Mix the wet ingredients
In another bowl, whisk the eggs, pumpkin purée, brown sugar, granulated sugar, buttermilk, melted butter, and vanilla. The pumpkin gives the bread a subtle sweetness and deep orange hue, while the buttermilk adds moisture and tang.
Bring it all together
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Don’t overmix—just enough so no dry streaks remain.
Pour and bake
Transfer the batter to your prepared pan and smooth the top. Bake for 28–32 minutes or until the center is set and a toothpick inserted comes out clean. The top should be slightly golden and springy to the touch.
Make the maple butter
While the cornbread is baking, whip the softened butter and maple syrup together in a bowl until light and fluffy. A pinch of salt enhances the sweetness. Set aside at room temperature so it's soft and ready to spread.
Cool and serve
Let the cornbread cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with a generous pat of maple butter melting into each slice.
Pairings
This pumpkin cornbread plays well with both sweet and savory companions. It’s perfect alongside hearty fall soups like butternut squash, chili, or creamy tomato basil. For Thanksgiving, it’s a unique alternative to traditional dinner rolls and pairs beautifully with roast turkey, cranberry sauce, or even leftover stuffing.
Want to keep things sweet? Serve a warm square with a cup of spiced chai or mulled cider for a cozy fall dessert. For brunch, it’s divine next to apple butter, cream cheese, or even scrambled eggs and bacon. It also complements other fall baked goods—try it as part of a spread that includes an apple bread recipe or pumpkin bars for variety.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin purée works well. Just make sure it’s well-drained and mashed smooth—too much moisture can throw off the texture.
2. Can I add mix-ins like nuts or chocolate chips?
Absolutely. For a sweeter version, fold in ½ cup of chopped pecans or pumpkin bread with chocolate chips for a dessert-style twist. It’s similar in spirit to other easy pumpkin desserts like pumpkin rolls recipe or pumpkin bread with cream cheese.
3. Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure your cornmeal is also certified gluten-free.
4. What kind of pumpkin should I use?
Stick with 100% pumpkin purée (not pie filling) for the most authentic flavor. Sugar pie pumpkins are ideal if you’re making your own purée.
5. Can I make this ahead for Thanksgiving?
Yes! Bake it the day before and reheat it in the oven at 300°F for 10–12 minutes. Maple butter can be made up to a week in advance and stored in the fridge.
