My Healthy Pumpkin Cornbread recipe is full of pumpkin flavor from Pumpkin Pie Spice and real pumpkin puree. It's perfect for fall! This Healthy Cornbread uses a few better-for-you swaps including white wheat flour and honey. The end result is a fluffy and lightly sweet cornbread that's perfect for a fall dinner, with chili and soups, or even for Thanksgiving dinner.
Love fall baking? Also try my Pumpkin Chocolate Chip Bread, 3 Ingredient Pumpkin Chocolate Chip Muffins, and Pumpkin Baked Oatmeal Cups.
Healthy Pumpkin Cornbread Recipe
This Healthy Pumpkin Cornbread recipe is full of flavor from pumpkin puree and a touch of honey. It's the best combination of cornbread and pumpkin bread!
One of the best things about baking with pumpkin is it has the ability to make what you bake fluffy! If you've ever added it to pancakes (If not, try my Easy Pumpkin Pancake recipe that uses a boxed mix!) you know that it instantly turns them into the softest ones you've ever made. Turns out that adding pumpkin to cornbread does the same thing! It takes what is sometimes dry and makes it super moist and fluffy. Adding pumpkin to the cornbread is THE way to go if you like a rich, moist cornbread.
Pumpkin Cornbread is such a great thing to make because it's so simple to make, with just a few pantry staples. It's so cozy and tasty and super versatile. It's not overwhelming pumpkin, but still has those underlying fall flavors. You can serve it for Thanksgiving, with BBQ, or with Vegetarian Chili. Eat it plain, with butter, or with my Apple Pumpkin Butter for a real treat! Any way you serve it, it will be a hit.
This healthier Pumpkin Cornbread is sweet but has no added refined sugar. I sweetened mine with a touch of honey, instead of white sugar... which compliments the pumpkin perfectly. I also used white wheat flour to keep it healthy.
Why you'll love this Healthy Pumpkin Cornbread recipe...
- This Pumpkin Cornbread is the perfect twist on traditional southern cornbread with a lovely pumpkin flavor, complimented by Pumpkin Pie Spice.
- Adding pumpkin puree to traditional cornbread brings out the cozy fall flavors and just happens to make your cornbread super fluffy and moist. This is a must-try recipe for fall!
- It's a versatile recipe that can be served on chili night, with your favorite soup, or on Thanksgiving.
- I use some healthy swaps including honey and white wheat flour.
- You can make this with pantry staples and one bowl!
- It's an EASY fool-proof fall baking project.
Ingredients:
This fluffy Healthy Pumpkin Cornbread has just a few ingredients. Here's what you will need to make it.
- Cornmeal: Cornmeal is the perfect base for pumpkin cornbread. Cornmeal is an actually healthy, naturally gluten-free whole grain that is good for you! This one is one of my favorites.
- White Wheat Flour: I find that you get the best cornbread by using a touch of regular flour too. I like using White Wheat Flour because it has more of the nutrients like wheat flour but the consistency of white flour.
- Honey: Honey is a great natural sweetener and pairs perfectly with cornmeal and pumpkin.
- Pumpkin: Look for pumpkin puree and not pumpkin pie filling. Pumpkin not only tastes good but is super good for you! It's full of vitamins including vitamin A and vitamin C.
- Pumpkin Pie Spice: I like to add a touch of Pumpkin Pie Spice to my Pumpkin Cornbread. Here's my own Homemade Pumpkin Pie Spice version with nutmeg, cinnamon, ginger, allspice, and cloves.
- Milk: A touch of milk acts as a binder. Use whatever type you have in your fridge.
- Eggs: Eggs bind the recipe together and make it fluffy.
Instructions:
This is an overview of the instructions to make this Pumpkin Cornbread recipe, but the full detailed printable recipe is below in the recipe card.
- Preheat your oven and spray an 8x8 baking dish with cooking spray.
- In a large bowl, mix or whisk the dry ingredients - cornmeal, flour, baking soda, and salt- together.
- Add the wet ingredients - milk, butter, honey, pumpkin puree, and egg- to the bowl. Mix until just combined. Don't overmix or the bread can turn tough instead of fluffy.
- Pour the batter into a pan. It will be thick.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Serve warm for the tastiest cornbread!
The cornbread tastes amazing right out of the oven or the next day. Reheat it in the microwave or oven if you want it warm again.
Variations
I love this Pumpkin Cornbread recipe as written, but here are some fun variations.
- Make it Pumpkin Cornbread Muffins: Pour the batter into muffins tins and bake for around 20 minutes.
- Make it Sweeter: Add extra honey or top with cinnamon butter.
- Make it Gluten Free: Swap your favorite gluten-free flour for the White Wheat Flour.
- Make it Dairy Free: Use almond milk instead of regular milk.
- Make it Vegan: Use agave nectar or maple syrup instead of honey and a flax egg instead of the real egg.
FAQ
Storage
Store the pumpkin cornbread in an airtight container. It can stay at room temperature for a few days. For a longer shelf life store it in the fridge. It should be kept for around 3-5 days.
Freezing
Yes, freeze it either as an entire loaf or cut off individual pieces to freeze. Store in an airtight freezer bag. It should be kept for 3 months.
Can I make this in a cast iron skillet?
Yes, you can make it in an 8-inch cast iron skillet. Watch it carefully as the pumpkin cornbread carefully as it may take a few minutes longer to bake.
Can I use fresh pumpkin puree for the canned pumpkin?
Yes, you can but you need to drain off any extra moisture before adding it to the mixture so you have the correct consistency and texture.
Does pumpkin cornbread taste sweet?
Like most traditional southern cornbreads, this pumpkin cornbread does taste a bit sweet. Most use sugar as a sweetener, but I used honey for a more natural sweetness.
Healthy Pumpkin Cornbread is a Family Favorite!
This Healthy Pumpkin Cornbread may not be exactly like Mom's... but it's the next best thing! It would be perfect on your Thanksgiving table or with any fall meal. It's the perfect side dish to soup, chili or fall stews.
I hope you enjoy it as much as my family does.
Ideas to Make it a Meal:
- Crock Pot Vegetarian Chili
- Crock Pot Black Bean Soup
- Crock Pot Vegetable Soup
- Crock Pot Sweet Potato and Black Bean Chili
- Vegetarian Stuffed Acorn Squash
- Vegan Stuffed Butternut Squash
- Fall Harvest Salad
More Healthy Pumpkin Recipes:
- Pumpkin Oatmeal Chocolate Chip Bars
- Pumpkin Pie Baked Oatmeal
- Healthier Crock Pot Pumpkin French Toast
- Healthy Pumpkin Chocolate Chip Bread
- Pumpkin Baked Oatmeal Cups
- Pumpkin Breakfast Cookies
If you make this Pumpkin Cornbread recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Healthy Pumpkin Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup white wheat flour
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup milk
- 2 eggs, beaten
- ½ cup butter, melted & cooled
- ½ cup honey
- ½ cup pumpkin puree
Instructions
- Preheat the oven to 375 degrees. Spray an 8x8 baking dish with cooking spray.
- Mix the cornmeal, flour, baking soda and salt together. Add the milk, butter, honey, pumpkin puree, and eggs. Mix until just combined and pour into a baking dish.
- Bake for 30-35 minutes.
- Serve warm!
Notes
Nutrition
Pin for later!
Farrah says
I've somehow still never tried making my own cornbread, but this looks super good! *-*
Leslie says
I've never had pumpkin cornbread! Loving this fall twist on a traditional favorite. You made it perfectly!
Kalee says
You've mixed two of my favorites into one amazing recipe! I love the pumpkin in this!!
Deborah Brooks says
I love cornbread too! Adding in pumpkin is a yummy idea
Maureen @ Maureen Gets Real says
I've never heard of pumpkin cornbread but it sounds like such a festive dish for this time of year! I'm not sure what we're being tasked to bring for Thanksgiving dinner but I'll keep this in mind if we end up needing to bring a side.