Light Pumpkin Cornbread
Experience the perfect fusion of autumn flavors with this Light Pumpkin Cornbread, a delightful twist on a classic comfort food. Packed with the earthy sweetness of pumpkin puree and subtly spiced with cinnamon and nutmeg, this recipe captures the essence of fall in every bite. Made with wholesome yellow cornmeal and a touch of maple syrup, this moist and fluffy cornbread is both satisfying and guilt-free—ideal for pairing with soups, chilis, or simply enjoying on its own. Quick and easy to make, it comes together in just 35 minutes, making it a go-to side dish for weeknight dinners or holiday feasts. Whether served warm with a smear of butter or drizzled with honey, this pumpkin cornbread is sure to be a seasonal favorite!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree
- 0.75 cup Milk (or milk alternative)
- 0.25 cup Unsalted butter, melted and slightly cooled
- 1 Egg
- 0.25 cup Maple syrup (or honey)
Instructions
Preheat your oven to 400°F (200°C) and grease an 8x8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate medium bowl, whisk together the pumpkin puree, milk, melted butter, egg, and maple syrup until smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Transfer the batter to the prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cornbread cool in the pan for 10 minutes before slicing.
Serve warm or at room temperature with butter, honey, or your favorite toppings.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 54.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 402 mg | 31% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1309 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
