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A close-up shot of a perfect square piece of pumpkin cornbread, showing its incredibly moist and tender crumb.

Pumpkin Cornbread: The Ultimate Moist & Easy Recipe

Discover the best Pumpkin Cornbread recipe! Incredibly moist, perfectly spiced, and easy to make from scratch. This is the perfect fall side dish for Thanksgiving or any cozy meal, ready in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 slices
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup buttermilk at room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs at room temperature
  • 2 tablespoons maple syrup

Equipment

  • 1 8x8 inch baking pan
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl
  • 1 Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan.
  2. In a large bowl, whisk together the all-purpose flour, cornmeal, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. In a separate medium bowl, whisk the pumpkin puree, buttermilk, melted butter, eggs, and maple syrup until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  6. Let the cornbread cool in the pan for 10-15 minutes before slicing and serving warm.

Notes

Do Not Overmix: For the most tender crumb, mix the batter only until the flour disappears.
Storage: Store in an airtight container at room temperature for up to 3 days.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.