Pumpkin Spice Cornbread

If you’re a cornbread-lover, take note: this cornbread is flavored with pumpkin puree and slightly sweetened with pure maple syrup—perfect for fall and winter! The pumpkin puree makes this Pumpkin Spice Cornbread nice and moist, and cinnamon and nutmeg add that rich spice flavor we love so much in our autumn and winter baked goods! And last but not least, maple syrup is stirred in the batter for just the right hint of maple flavor and sweetness! It’s also quick and easy to make, since a corn muffin mix is used in the batter, so that cuts down on prep time!

This cornbread tastes great with or without butter, warm or cooled—the spices and maple syrup give it a really nice flavor, so it definitely stands on its own! I also like it served warm, spread with butter and a light drizzle of maple syrup! But if you want to avoid using extra syrup or butter, it tastes good just the way it is!

Pumpkin Spice Cornbread

  • Servings: 9
  • Difficulty: easy
  • Print

PUMPKIN SPICE CORNBREAD by NancyC
Makes 9 servings

1 (8.5-ounce) package corn muffin mix (I used JIFFY)
1 large egg
1/4 cup milk
2/3 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 Tablespoons pure maple syrup (plus more for drizzling on cornbread when serving, if desired)

Preheat oven to 375˚F. Grease or spray an 8 x 8″ baking pan; set aside.

In large bowl, mix the corn muffin mix, egg, and milk together. Then mix in the pumpkin puree, cinnamon, nutmeg, and maple syrup, stirring everything together well.

Pour batter into prepared pan. Bake at 375˚F for 20 to 22 minutes, or until toothpick inserted in center comes out clean.

Let cool a few minutes and then cut into 9 squares and serve warm (with butter and a drizzle of maple syrup, if desired)! Or you can let it cool completely and serve later.

Recipe from NancyC | nancy-c.com

If you want to make a larger batch of this cornbread, just double the recipe and bake in a 9 x 13″ pan. You can serve it at breakfast or brunch with eggs and bacon, or serve it at lunch or dinner with chili or your favorite soup!

Pumpkin and maple are a great combination and I like the extra drizzle of maple syrup with this cornbread! Are you a pumpkin and maple syrup fan?

Sharing at Meal Plan Monday, Farmhouse Friday, Weekend Potluck, Fiesta Friday, Grace at Home, Thursday Favorite Things, Full Plate Thursday, Wow Me Wednesday, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.

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