Description
Irresistible Pumpkin Cornbread Cinnamon: A Divine Fall Treat — perfect for desserts and sweet autumn gatherings, plus easy meal prep. Makes 9 moist, golden squares in 40 minutes with 10 simple pantry ingredients.
Ingredients
- Cornmeal: Finely ground, for classic cornbread texture
- All-purpose Flour: For a fluffy texture
- Pumpkin Puree: Pure pumpkin, not pie filling
- Baking Powder: Fresh, for proper rise
- Brown Sugar: For deep sweetness
- Eggs: To bind and add moisture
- Milk: Whole milk for creaminess
- Butter: Melted, for flavor and moisture
- Cinnamon: For warm spice flavor
- Honey: For natural sweetness, especially with butter
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, and cinnamon until well combined.
- In another bowl, mix together pumpkin puree, eggs, melted butter, and milk until smooth.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Do not overmix.
- Pour the batter into your prepared baking dish. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- While the cornbread bakes, mix softened butter with honey and cinnamon in a small bowl until creamy.
- Allow the Pumpkin Cornbread to cool slightly before slicing. Serve warm with generous dollops of cinnamon honey butter.
Notes
- Fridge Storage: Cool the cornbread completely on a wire rack for about 45 minutes before storing. Place squares in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerated pumpkin cornbread stays moist and flavorful for up to 5 days. The cinnamon and brown sugar flavors actually deepen slightly after the first day of chilling.
- Freezer Storage: Wrap each cooled square individually in plastic wrap, then place all pieces inside a gallon-size freezer bag, pressing out excess air. Label the bag with the date and contents. Frozen cornbread squares maintain their quality for up to 3 months. Thaw overnight in the refrigerator (8 hours) or reheat directly from frozen using the methods below.
- Oven Reheat: Preheat your oven to 325 °F. Place refrigerated or thawed squares on a parchment-lined baking sheet and cover loosely with foil to lock in moisture. Heat for 10 minutes, then remove the foil and warm for an additional 3 minutes to lightly crisp the top. The gentle heat restores the just-baked texture without drying out the crumb. Follow food storage guidelines for safe reheating temperatures.
- Microwave Reheat: Place a single square on a microwave-safe plate and lay a damp paper towel over the top. Microwave at 50% power for 30 seconds, check, and continue in 15-second bursts until warmed through. The damp towel prevents the edges from turning rubbery. This method is ideal for a quick weekday snack and takes under 1 minute total.
- Air Fryer Reheat: Preheat your air fryer to 300 °F. Place 1–2 squares in the basket in a single layer—do not overlap. Heat for 3 minutes, then check for warmth. The circulating hot air rejuvenates the exterior with a light crispness while keeping the pumpkin-spiced interior soft and moist. This method works exceptionally well for previously frozen squares without the need to thaw first.
- Prep Time: 15
- Cook Time: 25
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 squares
- Calories: 218 calories
- Sugar: 16g
- Sodium: 195mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 52mg
Keywords: Irresistible Pumpkin Cornbread Cinnamon: A Divine Fall Treat, easy dessert recipe, homemade pumpkin cornbread, easy recipe, fall cornbread with cinnamon