1. Can I make pumpkin cornbread without eggs?

Yes, you can make pumpkin cornbread without eggs by using egg substitutes such as flax eggs, chia eggs, or a store-bought egg replacer. These alternatives will help bind the ingredients together while keeping the texture soft.

2. Can I use fresh pumpkin puree instead of canned pumpkin?

Absolutely! If you have fresh pumpkin puree, feel free to use it in place of canned pumpkin. Just make sure to cook and puree the pumpkin before adding it to the recipe. Fresh pumpkin puree will add an even more vibrant, homemade flavor to your cornbread.

3. How do I store leftover pumpkin cornbread?

To store leftover pumpkin cornbread, place it in an airtight container and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze the cornbread for up to 3 months for later use.

4. Can I make this recipe in a different-sized pan?

Yes, you can make pumpkin cornbread in a different-sized pan, but the baking time will vary. If you use a smaller or larger pan, be sure to check the cornbread for doneness by inserting a toothpick in the center. Adjust the baking time as needed.

Pumpkin Cornbread Recipe: Moist, Flavorful Fall Favorite

Name: Pumpkin Cornbread Recipe
Prep time: 10 min
Cook time: PT-491995H30M37S
Total time: PT-491995H30M37S
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 cup brown sugar, packed; 1 cup canned pumpkin puree (not pumpkin pie filling); 2 large eggs; 1/2 cup milk (or buttermilk); 1/4 cup vegetable oil or melted butter; 2 tablespoons honey or maple syrup (optional, for added sweetness)

Description

Pumpkin cornbread is a perfect fall treat, combining the earthy flavors of cornmeal with the richness of pumpkin. It’s spiced with cinnamon, nutmeg, ginger, and cloves, making it an ideal side for soups, stews, or as a standalone snack with butter or honey. This moist cornbread is quick to prepare and guaranteed to satisfy your cravings for autumn flavors.

Ingredients

Scale

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup brown sugar, packed
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup milk (or buttermilk)
1/4 cup vegetable oil or melted butter
2 tablespoons honey or maple syrup (optional, for added sweetness)

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Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and brown sugar.
In another bowl, whisk together the pumpkin puree, eggs, milk, vegetable oil or melted butter, and honey or maple syrup, if using.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cornbread tough.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for a few minutes before slicing into squares. Serve warm with butter, or enjoy with your favorite fall meals.

Notes

Don’t overmix the batter as it can lead to a dense texture.
For a slightly tangy flavor, use buttermilk instead of regular milk.
If you don’t have pumpkin puree, you can substitute with other types of pureed squash or sweet potato.
Leftover cornbread can be stored at room temperature for up to 3 days, or refrigerated for up to a week.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Baking, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 200 kcal
Sugar: 9g
Sodium: 250mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg