Description
This cozy pumpkin cornbread is soft, fluffy, and warmly spiced with pumpkin puree for a delicious fall twist on classic cornbread. An easy pumpkin cornbread recipe perfect for weeknight dinners, chili, soups, or any fall gathering.
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/3 cup sugar
- 1/4 cup maple syrup
- 1/2 cup butter, melted
- 1 cup buttermilk
- 1 cup pumpkin puree
- 2 eggs
- 2 tbsp butter, cubed (for topping)
- 1/4 cup raw pumpkin seeds
Instructions
- Preheat oven to 375ºF and grease a skillet with butter or cooking spray.
- In a medium mixing bowl, whisk cornmeal, flour, salt, baking powder, baking soda, sugar, pumpkin pie spice and cinnamon in a mixing bowl.
- In a separate mixing bowl, whisk butter, buttermilk, pumpkin puree, maple syrup, and eggs together. Make a well in the center of the flour mixture and pour the wet ingredients into the well. Use a silicone spatula to fold the flour into the wet mixture. Stir until just combined.
- Pour the batter into a buttered skillet and spread in an even layer. Top with pumpkin seeds and bake for 22-24 minutes, until a toothpick comes out clean. Top with extra butter or maple syrup.