Pumpkin Cornbread with Cinnamon Honey Butter
Indulge in the warm, comforting flavors of fall with this Pumpkin Cornbread with Cinnamon Honey Butter. This delightful treat combines the sweetness of pumpkin with a blend of spices that evoke the essence of cozy autumn evenings. Each bite is a slice of joy, perfect for family gatherings or a simple weeknight dinner. Serve it warm and slathered in homemade cinnamon honey butter for an irresistible finish that will have everyone coming back for seconds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 cup almond milk
- 1/4 cup vegetable oil
- 1/2 cup unsalted vegan butter, softened
- 1/4 cup honey (or maple syrup)
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, almond milk, and vegetable oil until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Pour batter into a greased baking dish or cast-iron skillet and bake for about 25 minutes or until golden brown.
- While baking, whip together softened vegan butter, honey (or maple syrup), and cinnamon for the honey butter.
- Let cornbread cool slightly before slicing; serve warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 piece (76g)
- Calories: 197
- Sugar: 10g
- Sodium: 157mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg