12 Delicious Pumpkin Corn Bread Recipes

Kick off your autumn baking with a twist! Our roundup of 12 Delicious Pumpkin Corn Bread Recipes is your go-to guide for adding a seasonal spin to this classic comfort food. Whether you’re craving something sweet, savory, or downright decadent, we’ve got a recipe that’ll make your taste buds dance. Dive in and discover your next favorite fall treat!

Spiced Pumpkin Corn Bread with Maple Glaze

Yearning for a twist on classic cornbread? This spiced pumpkin version with maple glaze delivers moist texture and rich flavors, perfect for autumn gatherings.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup fine-ground cornmeal
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/3 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup clarified butter, melted
• 1/2 cup whole milk
• 1/4 cup pure maple syrup (for glaze)
• 1 tbsp unsalted butter (for glaze)

Instructions

1. Preheat oven to 375°F. Grease a 9-inch cast-iron skillet with clarified butter.
2. In a large bowl, whisk together sifted flour, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine pumpkin puree, 1/3 cup maple syrup, beaten eggs, melted clarified butter, and milk. Mix until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing to ensure a tender crumb.
5. Pour batter into prepared skillet. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
6. While bread bakes, prepare glaze: In a small saucepan over medium heat, combine 1/4 cup maple syrup and 1 tbsp butter. Stir until butter melts and mixture thickens slightly, about 3 minutes.
7. Remove bread from oven. Immediately brush top with warm maple glaze. Let cool in skillet for 10 minutes before slicing.
8. Serve warm. For an extra touch, drizzle with additional glaze and a sprinkle of cinnamon.

Warm slices reveal a moist, dense crumb with a perfect balance of sweetness and spice. Pair with a dollop of whipped honey butter for an indulgent breakfast or dessert.

Savory Pumpkin Corn Bread with Cheddar and Jalapenos

Unleash the flavors of fall with this savory pumpkin corn bread, a perfect blend of sweet and spicy. Its moist texture and bold flavors make it a standout side or snack.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup fine cornmeal
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup pumpkin puree, homemade or canned
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup raw honey
• 1 cup sharp cheddar cheese, grated
• 2 jalapenos, seeded and finely diced
• 1/2 cup buttermilk

Instructions

1. Preheat oven to 375°F. Grease a 9-inch cast-iron skillet with clarified butter.
2. In a large bowl, whisk together sifted flour, cornmeal, baking powder, sea salt, and black pepper.
3. In another bowl, combine pumpkin puree, melted clarified butter, lightly beaten eggs, raw honey, and buttermilk. Mix until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure a tender crumb.
5. Gently stir in grated sharp cheddar cheese and diced jalapenos.
6. Pour the batter into the prepared skillet. Smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.
8. Let the corn bread cool in the skillet for 10 minutes before slicing.

Zesty and rich, this corn bread offers a delightful contrast between the creamy cheddar and the spicy jalapenos. Serve warm with a dollop of honey butter for an extra layer of flavor.

Sweet Pumpkin Corn Bread with Honey Butter

Zesty flavors come alive in this sweet pumpkin corn bread, perfectly paired with honey butter for a comforting treat. This recipe balances the earthy sweetness of pumpkin with the rustic charm of cornmeal, creating a moist, flavorful bread that’s ideal for any season.

Ingredients

– 1 cup all-purpose flour, sifted
– 1 cup fine-ground yellow cornmeal
– 1 tbsp baking powder
– 1/2 tsp sea salt
– 1/2 cup granulated sugar
– 1 cup canned pumpkin puree
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup clarified butter, melted
– 1/2 cup whole milk
– 1/4 cup honey
– 1/2 cup unsalted butter, softened

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking pan with clarified butter.
2. In a large bowl, whisk together sifted flour, cornmeal, baking powder, sea salt, and granulated sugar.
3. In another bowl, mix pumpkin puree, lightly beaten eggs, melted clarified butter, and whole milk until smooth.
4. Fold wet ingredients into dry ingredients until just combined; avoid overmixing to ensure a tender crumb.
5. Pour batter into prepared pan, smoothing the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. While bread bakes, beat softened unsalted butter with honey until fluffy to make honey butter.
8. Let bread cool in pan for 10 minutes, then transfer to a wire rack.
9. Serve warm slices with a dollop of honey butter.
Fluffy and moist, this pumpkin corn bread offers a delightful contrast of textures, with a crisp crust giving way to a soft interior. The honey butter melts into the warm bread, enhancing its natural sweetness. Try serving it alongside a spicy chili or as a base for a savory breakfast sandwich.

Pumpkin Corn Bread Muffins with Pecan Streusel

Delightfully moist and subtly spiced, these muffins blend the earthy sweetness of pumpkin with the rustic charm of cornbread, topped with a crunchy pecan streusel for contrast.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup fine-ground cornmeal
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup whole milk
• 1/4 cup clarified butter, melted
• 1/2 cup pecans, finely chopped
• 2 tbsp unsalted butter, cold and cubed
• 2 tbsp light brown sugar
• 1/4 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sifted flour, cornmeal, baking powder, sea salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine pumpkin puree, granulated sugar, light brown sugar, lightly beaten eggs, whole milk, and melted clarified butter until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing to ensure tender muffins.
5. Divide batter evenly among prepared muffin cups, filling each 3/4 full.
6. For the streusel, mix chopped pecans, cold cubed butter, light brown sugar, and cinnamon until crumbly. Sprinkle over muffin batter.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Outstandingly tender with a moist crumb, these muffins offer a harmonious blend of sweet and spicy flavors. Serve warm with a dollop of whipped honey butter for an indulgent breakfast treat.

Gluten-Free Pumpkin Corn Bread

Nothing beats the comfort of warm, gluten-free pumpkin cornbread on a crisp fall day. This recipe delivers a moist, flavorful loaf with a perfect crumb.

Ingredients

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup pure pumpkin puree
• 1/4 cup clarified butter, melted
• 1/4 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1 cup unsweetened almond milk

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking pan with clarified butter.
2. In a large bowl, whisk together cornmeal, flour, baking powder, and sea salt.
3. In another bowl, mix pumpkin puree, melted clarified butter, maple syrup, beaten eggs, and almond milk until smooth.
4. Pour wet ingredients into dry ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
5. Transfer batter to the prepared pan. Smooth the top with a spatula.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pan for 10 minutes. Then transfer to a wire rack to cool completely.

Zesty with a hint of sweetness, this pumpkin cornbread pairs wonderfully with chili or toasted with a smear of grass-fed butter. Its moist texture and golden hue make it a standout at any table.

Vegan Pumpkin Corn Bread with Flaxseed

Mouthwatering and moist, this vegan pumpkin corn bread combines seasonal flavors with a nutritious twist. Flaxseed adds a subtle nuttiness and binds the ingredients perfectly.

Ingredients

• 1 cup organic pumpkin puree
• 1/4 cup flaxseed meal, mixed with 3/4 cup water
• 1 cup fine-ground cornmeal
• 1 cup all-purpose flour
• 1/2 cup raw cane sugar
• 1 tbsp aluminum-free baking powder
• 1/2 tsp sea salt
• 1/3 cup melted coconut oil
• 1 cup unsweetened almond milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat oven to 375°F. Lightly grease an 8-inch square baking pan with coconut oil.
2. In a small bowl, combine flaxseed meal with water. Let sit for 5 minutes until gelatinous.
3. In a large bowl, whisk together pumpkin puree, flaxseed mixture, melted coconut oil, almond milk, and vanilla extract.
4. In another bowl, sift cornmeal, flour, cane sugar, baking powder, and sea salt.
5. Gradually fold dry ingredients into wet ingredients until just combined. Avoid overmixing to keep the bread tender.
6. Pour batter into prepared pan. Smooth top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Airy with a moist crumb, this corn bread boasts a rich pumpkin flavor balanced by the cornmeal’s slight crunch. Serve warm with a drizzle of maple syrup or a dollop of coconut whipped cream for an indulgent treat.

Pumpkin Corn Bread Pudding with Caramel Sauce

Holiday gatherings call for comforting desserts that wow. This Pumpkin Corn Bread Pudding with Caramel Sauce combines seasonal flavors with a luxurious finish.

Ingredients

• 1 1/2 cups day-old cornbread, cubed
• 1 cup pumpkin puree
• 3/4 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup caramel sauce, warmed

Instructions

1. Preheat oven to 350°F. Grease a 9-inch baking dish with clarified butter.
2. In a large bowl, whisk together pumpkin puree, heavy cream, whole milk, granulated sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Fold in cornbread cubes gently to avoid breaking them. Let mixture sit for 10 minutes to allow bread to absorb liquid.
4. Pour mixture into prepared baking dish. Bake for 35-40 minutes, until set and edges are lightly golden.
5. Remove from oven. Let cool for 5 minutes before serving.
6. Drizzle with warmed caramel sauce just before serving.

Not overly sweet, this pudding balances the earthy pumpkin and cornbread with the rich caramel sauce. Serve warm with a scoop of vanilla ice cream for contrast.

Herbed Pumpkin Corn Bread with Rosemary and Thyme

Bold flavors and comforting textures define this herbed pumpkin corn bread, a perfect blend of sweet and savory. Rosemary and thyme add a fragrant depth, making it a standout side or snack.

Ingredients

– 1 cup all-purpose flour
– 1 cup fine cornmeal
– 1 tbsp baking powder
– 1 tsp kosher salt
– 1/2 cup granulated sugar
– 1 cup pumpkin puree
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup clarified butter, melted
– 1/2 cup whole milk
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme, finely chopped

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking pan with clarified butter.
2. In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, kosher salt, and granulated sugar.
3. In another bowl, combine pumpkin puree, lightly beaten eggs, melted clarified butter, and whole milk.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to dense cornbread.
5. Gently stir in finely chopped rosemary and thyme.
6. Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should pull away slightly from the pan.
8. Let cool in the pan for 10 minutes before slicing. Tip: For cleaner slices, use a serrated knife.
Zesty and moist, this cornbread pairs beautifully with a dollop of honey butter or a sharp cheddar. The herbs shine through, offering a sophisticated twist on a classic.

Pumpkin Corn Bread Skillet with Brown Sugar Crust

Vivid flavors and textures come together in this dish, perfect for any season. It combines the sweetness of pumpkin with the crunch of cornbread, topped with a caramelized brown sugar crust.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup fine cornmeal
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 1 tbsp clarified butter, for greasing

Instructions

1. Preheat oven to 375°F. Grease a 10-inch cast iron skillet with clarified butter.
2. In a large bowl, whisk together sifted flour, cornmeal, baking powder, and sea salt.
3. In another bowl, mix melted butter, brown sugar, eggs, pumpkin puree, and buttermilk until smooth.
4. Combine wet and dry ingredients, stirring until just incorporated. Avoid overmixing to keep the bread tender.
5. Pour batter into the prepared skillet, smoothing the top with a spatula.
6. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the skillet for 10 minutes before serving to allow the crust to set.

Unbelievably moist inside with a crispy, sugary top, this skillet bread pairs wonderfully with whipped honey butter. For a festive twist, serve alongside spiced apple cider.

Pumpkin Corn Bread Stuffing with Sausage and Apples

Autumn flavors shine in this hearty dish, combining sweet, savory, and spicy notes for a memorable side. Perfect for holiday tables or cozy dinners, it’s a twist on classic cornbread stuffing.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups pumpkin cornbread, cubed and dried
• 1 cup Granny Smith apples, diced
• 1/2 cup unsalted butter, clarified
• 1/2 cup yellow onion, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 2 cups chicken stock, homemade preferred
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh sage, chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook sausage until browned, about 5 minutes. Transfer to a bowl.
3. In the same skillet, melt clarified butter. Add onion, celery, and garlic. Cook until softened, about 3 minutes.
4. Add apples, sage, thyme, cinnamon, and nutmeg. Cook for 2 minutes until fragrant.
5. In a large bowl, combine sausage, vegetable mixture, cornbread cubes, and chicken stock. Mix gently.
6. Fold in beaten eggs until just combined. Season with salt and pepper.
7. Transfer mixture to prepared baking dish. Cover with foil.
8. Bake for 30 minutes. Remove foil and bake for 15 more minutes until golden.
9. Let stand for 10 minutes before serving.

Rich textures and flavors meld beautifully in this stuffing, with the cornbread offering a tender crumb and the apples a subtle crunch. Serve alongside roasted turkey or as a standalone dish with a drizzle of maple syrup for extra sweetness.

Chocolate Chip Pumpkin Corn Bread

Craving a twist on classic cornbread? This Chocolate Chip Pumpkin Corn Bread blends sweet, spicy, and savory in every bite.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup whole milk
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F. Grease a 9-inch square baking pan with butter.
2. In a large bowl, whisk together sifted flour, cornmeal, baking powder, sea salt, cinnamon, nutmeg, and cloves.
3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, beaten eggs, milk, and melted butter until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Gently stir in chocolate chips, distributing evenly throughout the batter.
6. Pour batter into prepared pan, smoothing the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread offers a moist, dense texture with bursts of melty chocolate. The pumpkin and spices provide a warm, autumnal flavor. Serve slices toasted with a smear of cream cheese for an extra indulgent treat.

Pumpkin Corn Bread with Cranberries and Orange Zest

Mixing the warmth of pumpkin with the sweetness of cornbread, this recipe brings a festive twist to your table. The cranberries and orange zest add a bright, tangy contrast that elevates the dish.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup whole milk

Instructions

1. Preheat oven to 375°F. Grease a 9-inch baking pan with clarified butter.
2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and sugar.
3. In another bowl, combine pumpkin puree, eggs, melted clarified butter, and milk. Mix until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Gently stir in dried cranberries and orange zest for even distribution.
6. Pour the batter into the prepared pan. Smooth the top with a spatula.
7. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

The bread boasts a moist, dense texture with bursts of tart cranberries and a hint of citrus. Serve warm with a dollop of whipped honey butter for an extra layer of flavor.

Conclusion

Zesty flavors await in these 12 Delicious Pumpkin Corn Bread Recipes, perfect for cozy autumn meals. Whether you’re a seasoned baker or trying your hand at cornbread for the first time, there’s a recipe here to delight your taste buds. Don’t forget to bake, share your favorites in the comments, and pin your must-try picks on Pinterest. Happy baking!