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a slice of pumpkin cornbread drizzled with maple syrup

Pumpkin Spice Cornbread

This easy Pumpkin Cornbread is the ideal side dish for fall and winter comfort foods. Canned pumpkin puree and sour cream make it extra moist! The addition of Pumpkin Spice adds a seasonal twist on the classic cornbread! Make it for Thanksgiving

Course side
Cuisine American
Keyword best easy cornbread, cornbread with pumpkin puree, pumpkin cornbread recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 145 kcal
Author Kiki Johnson

Ingredients

  • 140 g all-purpose flour
  • 170 g cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 v ground cloves
  • 100 g brown sugar
  • 60 g unsalted butter melted
  • 250 g canned pumpkin puree *
  • 130 g sour cream
  • 2 large eggs

Instructions

  1. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
  2. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
  3. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes.

Recipe Notes

* I took out some of the moisture by placing my measured out pumpkin into a bowl lined with a paper towel and squeezing out some moisture.