Healthy Pumpkin Cornbread

Sweet, soft, and perfectly fluffy, this Healthy Pumpkin Cornbread Recipe is a delicious twist on a classic side dish. Ready in under an hour, it’s perfect for serving with soup, chili, and more! 

Why You’ll Love This Pumpkin Cornbread Recipe 

• Easy – All you have to do is combine the ingredients and bake, making this recipe basically failproof! 
• Flavorful – You get all the sweet flavor of regular cornbread amplified with a bold pumpkin flavor and warm spices you’ll love. 
• Great for meal prep – Leftovers store well. So, you can prepare a large batch at once, and enjoy it for several days. 

Ingredients

Below is an overview of the ingredients and instructions to make this recipe. Please be sure to scroll down to the recipe card below for the complete details! 

• Yellow Cornmeal – A must-have in any cornbread recipe! 
• All-Purpose Flour – This adds bulk to the bread and helps it hold its shape. If needed, you can use a 1:1 all-purpose gluten-free flour to keep this recipe gluten-free.
• Baking Powder – Make sure it’s fresh, or your bread won’t rise! 
• Pumpkin Pie Spice – We use our homemade pumpkin spice, but a store-bought blend will also work. 
• Salt – Just a pinch helps enhance the rest of the ingredients. 
• Pumpkin Puree – Make sure to use pure pumpkin purée, not pumpkin pie filling. 
• Light Olive Oil – Melted unsalted butter will also work. 
• Maple Syrup – We use this in place of granulated sugar to keep the recipe refined sugar-free and add a subtle maple taste. 
• Eggs – These act as a binder, adding rich flavor and helping the bread hold its shape. 

How to Make This Homemade Pumpkin Cornbread Recipe

1. Prepare. Preheat the oven, and grease an 8×8 baking pan with cooking spray. Or, use a cast iron skillet greased with melted butter if preferred.
2. Combine the ingredients. Whisk the dry ingredients in a large mixing bowl. Whisk the wet ingredients in a separate bowl. Then, add the dry ingredients to the bowl of wet ingredients, and mix just until smooth. 

3. Bake. Pour the batter into the prepared baking pan, and bake until the top is golden brown and a toothpick inserted into the center comes out clean.  

4. Serve. Allow your cornbread to cool slightly. Then serve each piece topped with butter, honey butter, maple syrup, or honey! 

Can I Make Pumpkin Cornbread Muffins Instead? 

Sure! Combine the ingredients as normal. Then, transfer the batter to a greased muffin pan, filling each cavity ¾ of the way full. Just be sure to keep an eye on the oven, and adjust the baking time as needed! 

How to Store and Freeze

• Store leftover pumpkin cornbread in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. 
• Freeze leftovers for up to 3 months. We recommend wrapping each piece in plastic wrap, and transferring them to a sealable bag! Thaw in the fridge overnight. 
• Serve your cornbread cold, or warm it in the microwave for just a few seconds. 

Did you make and enjoy this Healthy Pumpkin Cornbread Recipe? We would love for you to leave a comment and rating, if so! And don’t forget to follow and tag us in your creations on Instagram! We can’t wait to connect.