This one is for all you pumpkin lovers out there. This Pumpkin Cornbread recipe is the real deal. Tons of pumpkin flavor with the consistency of a regular cornbread.
We all know that you can get a box of cornbread mix at your local grocery store for about $1. It certainly has its place especially when you are in a hurry and don’t have the time or desire to work with a bunch of ingredients.
That being said, you will get exactly that. Cornbread that will taste like it came out of a box. If you are looking for something a little more “gourmet”, I suggest you give this pumpkin cornbread recipe a try.
Ingredient Substitution
I often get asked what a good substitute for molasses would be. Not sure if it’s because they don’t have any on hand or simply don’t like the flavor.
You have a few options as far as substitutes go: dark corn syrup, maple syrup, honey or even some dark brown sugar with a little water added to it.
Remember that substituting for one of these ingredients will alter the overall flavor of this recipe.
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Gather your Ingredients
You will need the following ingredients to make this Pumpkin Cornbread recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Kosher Salt, Ground Cinnamon, Ground Nutmeg, Light Brown Sugar, Cornmeal, Eggs, Pumpkin Puree, Olive Oil and Molasses.
How to Make Pumpkin Cornbread
- Preheat the oven to 400ºF. Grease an 8-inch baking dish and set aside.
- In a medium bowl, whisk together the all purpose flour, baking powder, salt, cinnamon, nutmeg, brown sugar and cornmeal.
- In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
- Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the prepared baking dish smoothing out the top as much as possible.
- Bake for 30 minutes or until a toothpick comes out clean.
Printable Recipe Card
Pumpkin Cornbread
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Ingredients
- 1 Cup All Purpose Flour
- 1 Tbsp Baking Powder
- 1 Tsp Kosher Salt
- ½ Tsp Ground Cinnamon
- ¼ Tsp Ground Nutmeg
- ½ Cup Light Brown Sugar
- 1 Cup Yellow Cornmeal
- 2 Eggs
- 1 Cup Pumpkin Puree
- ¼ Cup Olive Oil
- 1 Tbsp Molasses
Instructions
- Preheat the oven to 400ºF. Grease an 8-inch baking dish and set aside.
- In a medium bowl, whisk together the all purpose flour, baking powder, salt, cinnamon, nutmeg, brown sugar and cornmeal.
- In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.
- Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the prepared baking dish smoothing out the top as much as possible.
- Bake for 30 minutes or until a toothpick comes out clean.
This pumpkin cornbread recipe is very easy to make. If you like pumpkin I would suggest you try making this recipe. It is so delicious and has a real pumpkin taste.