If you are looking for an impressive, delicious and wow-worthy cornbread recipe then this Pumpkin Cornbread is just what you are searching for! The light maple sweetness, creamy pumpkin, tangy buttermilk and touch of sweet pumpkin pie spice add something special to traditional cornbread. This pumpkin cornbread is incredibly moist and fluffy and 100% whole-grain!

the cornbread from the side with a wedge removed

Why You’ll Love This Recipe

While I love the ease of making cornbread muffins in only 30 minutes, this moist and fluffy Pumpkin Cornbread is a pull-out-all-the-stops kind of cornbread!

It is the perfect easy but festive baked good for Thanksgiving. One taste and everyone will want a copy of the recipe! The best part is that it comes together in only 5 minutes.

It is sort of like the love child of my Healthy Pumpkin Bread and my basic Whole-wheat Cornbread Recipe all wrapped up in one cozy fall treat!

It is amazing with spicy chili. We had it last night with Turkey Chili with Pintos and I loved the sweet and savory combination!

Recipe Highlights

Ingredient Notes

Pumpkin Puree

You’ll need one cup of pumpkin puree for this recipe. You can use canned pumpkin or make your own pumpkin puree from scratch. Make sure to follow my instructions for straining the homemade puree if making it from scratch. For canned pumpkin make sure it is pure pumpkin and not pumpkin pie filling which has additional ingredients and sweetness.

Maple Syrup

The flavor of the maple syrup in this cornbread is simply magic. {And I am not just saying that because I happen to have written a whole book about maple syrup, *wink*!} When the cornbread is baking you’ll know just what I mean because your house will smell amazing! For the strong maple flavor use “Dark Robust” or “Extra Dark Strong” grade A maple syrup.

Note: We are currently sold out of our maple syrup but will have more in stock in the spring so check back!

Stone Ground Cornmeal

Cornmeal varies widely depending on the brand and type of grind. Look for finely milled stone-ground cornmeal that is 100% whole grain for the best texture and nutrition. Avoid coarse ground unless you like more rustic and slightly gritty cornbread.

Whole-Wheat Flour

Pretty much all of my baking recipes are whole-wheat-based. {Well except for the gluten-free baking recipes that is!} This whole-wheat pumpkin cornbread is no exception.

I always recommend looking for White Whole Wheat flour (King Arthur Flour is my favorite and made here in Vermont!) It is lighter in flavor and less “wheaty” than regular whole-wheat. Regular whole-wheat flour works well though.

Buttermilk

I love the way buttermilk makes cornbread light and fluffy! The acidity of the buttermilk reacts with the baking soda to help puff the cornbread up and make it less dense. If you are all out of buttermilk, no problem! You can easily make your own buttermilk with lemon (or cream of tartar or vinegar) and milk.

How To Make Healthy Pumpkin Cornbread

coating the pie pan with cooking spray and whisking the dry ingredients

Step 1: Prepare Pan

Coat a deep dish pie pan or 8 by 8-inch square baking dish with cooking spray.

Step 2: Whisk Dry Ingredients

Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.

whisk buttermilk mixture and then combine the dry and wet mix

Step 3: Make Wet Mix

Whisk egg in a large bowl. Add buttermilk, pumpkin, maple syrup and oil thoroughly in a large measuring cup or medium bowl.

Step 4: Mix Batter

Pour wet mix into the well in the dry mix and stir together until evenly moistened.

spread the batter in the prepared pan and then sprinkle with pepitas

Step 5: Spread Batter in the Baking Dish

Scrape batter into the prepared pan. Spread the top and sprinkle with pumpkin seeds.

Step 6: Bake

Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, 35 minutes.

the baked cornbread with pepitas on top

FAQs and Expert Tips


How to store

The pumpkin and maple in this recipe keep this cornbread exceptionally moist and we found it was still really yummy on day two and even day three! Keep covered at room temperature.

How to re-warm

We love cornbread served warm. To rewarm this, wrap in foil and bake until just warm, about 20 minutes at 350 degrees F. A single serving can be briefly heated in the microwave for about 15 to 20 seconds.

How to freeze

Wrap the cornbread while still in the baking dish in foil and then place in an extra-large freezer bag. Freeze up to 3 months. When ready to eat thaw on the countertop and rewarm in the oven.

a wedge of pumpkin cornbread on a black plate

What Goes With Maple Pumpkin Cornbread?

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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pumpkin-cornbread in an orange pie plate

Pumpkin Cornbread {Maple Sweetened}


  • Author: Katie Webster
  • Total Time: 40 mins
  • Yield: 12 servings 1x

Description

If you are looking for an impressive, delicious and wow-worthy cornbread recipe then this Maple Pumpkin Cornbread is just what you are searching for! The light maple sweetness, creamy pumpkin, tangy buttermilk and touch of sweet pumpkin pie spice add something special to traditional cornbread. This pumpkin cornbread is incredibly moist and fluffy and 100% whole-grain!


Ingredients

Units Scale
  • 1 1/4 cup cornmeal
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup buttermilk
  • 3/4 cup pumpkin puree
  • 1/2 cup maple syrup
  • 2 tablespoons avocado oil or organic canola oil
  • 2 tablespoons unsalted pepitas (pumpkin seeds), optional

Instructions

  1. Preheat oven to 350 degrees F. Coat an 8 by 8-inch baking pan with cooking spray.
  2. Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.
  3. Whisk egg in a large bowl. Add buttermilk, pumpkin, maple syrup and oil thoroughly in a large measuring cup or medium bowl.
  4. Pour wet mix into the well in the dry mix and stir together until evenly moistened.
  5. Scrape batter into the prepared pan. Spread the top and sprinkle with pumpkin seeds.
  6. Bake until the top springs back when lightly touched and a toothpick inserted in the center comes out clean, 35 to 39 minutes

Notes

Make Ahead

The pumpkin and maple in this recipe keep this cornbread exceptionally moist and we found it was still really yummy on day two and even day three! Keep covered at room temperature.

To Re-warm

We love cornbread served warm. To rewarm this, wrap in foil and bake until just warm, about 20 minutes at 350 degrees F. A single serving can be briefly heated in the microwave for about 15 to 20 seconds.

To Freeze

Wrap the cornbread while still in the baking dish in foil and then place in an extra-large freezer bag. Freeze up to 3 months. When ready to eat thaw on the countertop and rewarm in the oven.

  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Category: SIde Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 wedge
  • Calories: 194 cals
  • Sugar: 10 g
  • Fat: 5 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 6 g

Keywords: pumpkin cornbread,healthy pumpkin cornbread,maple pumpkin cornbread,whole-wheat pumpkin cornbread