Pumpkin Honey Cornbread

Honey being drizzled over a warm pumpkin cornbread muffin topped with a pat of butter on a fall-themed pumpkin plate.

I've been sharing recipes online for over a decade, and I know a disappointing pan of cornbread when I see one. Dry, crumbly, and bland isn't making it to anybody's table around here. These pumpkin honey cornbread muffins bake up soft, moist, and packed with flavor thanks to the combination of pumpkin puree, honey, and just the right balance of cornmeal. I've tested plenty of cornbread recipes over the years, and this is one of my favorite ways to bring seasonal flavor to the table.

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword honey pumpkin cornbread, pumpkin cornbread

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 292kcal

Author Brandi Crawford

Equipment

Ingredients

2 cups yellow cornmeal
6 tablespoons all-purpose flour
3 teaspoons baking powder
1 cup brown sugar or sweetener
1 ½ teaspoons pumpkin pie spice
1 teaspoon salt
2 eggs
1 ½ cups buttermilk See notes for substitution.
1 ½ cups 100% pure pumpkin
½ cup sour cream or plain Greek yogurt
½ cup honey
2 tablespoons unsalted butter Melted measured solid.
butter to grease the pan
foil

Honey Butter Topping

2 tablespoons honey
2 tablespoons unsalted butter

Instructions

Preheat the oven to 400 degrees. Grease the muffin tin with butter or oil.
In a large mixing bowl, add the yellow cornmeal, flour, baking powder, brown sugar, pumpkin pie spice, and salt. Stir until combined.
2 cups yellow cornmeal, 6 tablespoons all-purpose flour, 3 teaspoons baking powder, 1 cup brown sugar or sweetener, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon salt
In a separate bowl, whisk together the eggs, buttermilk, sour cream (or Greek yogurt), pumpkin, honey, and melted butter until smooth.
2 eggs, 1 ½ cups buttermilk See notes for substitution., 1 ½ cups 100% pure pumpkin, ½ cup sour cream or plain Greek yogurt, ½ cup honey, 2 tablespoons unsalted butter Melted measured solid.
Pour the mixture into the muffin cups (I like to use a cup with a spout for an easy pour), filling each about three-quarters full. (I have also tested filling them to the top and that worked just fine with my muffin tin.) The batter will produce enough muffins with only a small amount remaining and left over.
Be sure not to over-mix the batter. Over-mixing will lead to muffins that are tough and will crumble. Only mix well enough to combine the ingredients.
Bake for 8-9 minutes. Check in on the muffins. If the tops have browned, place a piece of foil over the pan. Don't seal the pan completely. Use the foil to tint the heat from the oven so the tops of the muffins don't overbrown, but the inside continues to bake.
Bake for an additional 7-10 minutes or until a toothpick can be inserted and return clean. Mine were ready at 17 minutes.
Combine 2 tablespoons of melted butter and 2 tablespoons of honey. While the muffins are still warm, brush the honey butter over the muffins.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

The batter makes 12-15 muffins.

If you don't have buttermilk, add 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of milk and let it sit for about 5 minutes. It works great in this recipe.

The most common cause of dry cornbread is overbaking. Pull them from the oven as soon as a toothpick comes out mostly clean. Measuring too much flour can also dry them out.

For crispy edges add your cornbread batter to a piping hot pan. You can heat the pan in the oven for 5-10 minutes first.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 55g | Protein: 6g | Fat: 6g