Pumpkin Maple Cornbread Recipe

If you adore cozy fall flavors, you are going to fall head over heels for this Pumpkin Maple Cornbread. It’s exactly what you want when the air turns crisp and you’re craving something both sweet and comforting. Imagine a golden crust with a fluffy, tender center that’s bursting with real pumpkin and just the right touch of maple syrup’s natural sweetness. This Pumpkin Maple Cornbread isn’t just a side dish—it’s a celebration of seasonal goodness that can be whipped up in about 30 minutes, making it a perfect addition to any Thanksgiving or holiday table.

Ingredients You’ll Need

Gathering your ingredients for this Pumpkin Maple Cornbread is wonderfully simple but essential to capturing that perfect balance of flavor and texture. Each ingredient plays its part: cornmeal brings that classic cornbread grit and warmth, pumpkin offers moisture and earthiness, and maple syrup adds a gentle sweetness that complements the fall vibe beautifully.

• Cornmeal (1¼ cups): The heart of the texture, providing a slightly gritty yet soft crumb typical of cornbread.
• All-purpose flour (¾ cup): Helps lighten the cornbread and balance out the cornmeal’s coarseness.
• Brown sugar (½ cup, packed): Adds caramel notes and sweetness that deepen the flavor.
• Baking powder (1 tablespoon): Gives the cornbread its lift and fluffiness.
• Baking soda (1 teaspoon): Helps balance acidity and contributes to browning.
• Salt (½ teaspoon): Enhances all the other flavors without being overpowering.
• Heavy cream (½ cup): Adds richness and moisture, keeping the cornbread tender.
• Large egg (1): Binds the ingredients and adds structure.
• Maple syrup (½ cup): Infuses the cornbread with gentle, natural sweetness and a subtly woodsy aroma.
• Canned pumpkin (1 cup): Brings creamy moisture plus that unmistakable pumpkin flavor and color.
• Butter, melted (1 tablespoon): Used for coating the skillet to give the crust a golden, crispy finish.
• Pepitas pumpkin seeds (¼ cup): Sprinkle on top for a lovely crunch and a touch of nutty flavor.

How to Make Pumpkin Maple Cornbread

Step 1: Prep the Oven and Skillet

Start by preheating your oven to 425°F. Place a large cast iron skillet inside—it will get wonderfully hot and ready to give your cornbread that irresistible crust. This simple trick creates a crispy, golden bottom that is absolutely worth the wait.

Step 2: Make the Batter

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk the heavy cream, egg, maple syrup, and canned pumpkin together until smooth. Gently fold the wet ingredients into the dry ones, taking care not to overmix—lumps disappear but don’t beat it too hard. This ensures your Pumpkin Maple Cornbread stays tender and light.

Step 3: Reduce Oven Temperature and Prepare Skillet

Carefully remove the hot skillet from the oven using oven mitts, then lower the oven temperature to 375°F. Coat the skillet evenly with the melted butter, which helps develop that perfect crust and prevents sticking.

Step 4: Bake the Cornbread

Pour the batter into the buttered skillet and spread it out gently. Sprinkle the pepitas generously on top to add a delightful crunch. Place the skillet back into the oven and bake for 20 to 25 minutes, or until the cornbread is firm to the touch and a toothpick inserted into the center comes out clean. Once baked, let it cool for about 15 minutes—this resting time lets the flavors settle and makes slicing a breeze.

How to Serve Pumpkin Maple Cornbread

Garnishes

For an inviting presentation, spread a pat of softened butter over warm slices, and consider drizzling a little extra maple syrup on top. You can also sprinkle additional pepitas or a dusting of cinnamon for that extra fall flair.

Side Dishes

This Pumpkin Maple Cornbread shines alongside hearty soups like butternut squash bisque, stews, or roasted turkey. It’s a cozy complement to smoky chili or a colorful autumn salad, making any meal feel like a celebration of the season.

Creative Ways to Present

Try serving this cornbread in rustic cast iron skillets for a charming, homestyle touch. For a brunch twist, slice it and top with whipped cream cheese and a spoonful of pumpkin butter or apple compote. You can also cut it into cubes and use it as a base for savory bread pudding or stuffing to really amplify those pumpkin-maple notes.

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Maple Cornbread has cooled completely, wrap it tightly in aluminum foil or plastic wrap. It will keep fresh at room temperature for up to 3 days, making it easy to prepare ahead for gatherings.

Freezing

For longer storage, wrap the cooled cornbread securely in foil or freezer-safe wrap, then place it inside a freezer bag. It will stay delicious for up to 3 months. This way, you can enjoy that comforting fall flavor well beyond pumpkin season.

Reheating

When ready to enjoy again, thaw the cornbread at room temperature for about an hour. Reheat in a 350°F oven for 5 to 10 minutes, or use a quick zap in the microwave if you’re in a rush. Either method will restore that wonderful warmth and softness just like freshly baked.

FAQs

Can I use fresh pumpkin instead of canned for the Pumpkin Maple Cornbread?

Yes, fresh pumpkin purée can be used, but make sure it is cooked and pureed until very smooth to maintain the same moisture and texture. Canned pumpkin is convenient and consistent, which is why it’s often recommended.

Is it possible to make this cornbread gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free blend that is designed for baking. Ensure your baking powder is gluten-free as well to keep the texture light and fluffy.

Can I substitute maple syrup with another sweetener?

While maple syrup gives this cornbread its signature flavor, you can swap it for honey or agave syrup in equal amounts. Remember that the taste will shift slightly, but it will still be delicious.

What’s the best way to prevent the batter from becoming lumpy?

Whisk the dry ingredients thoroughly before adding wet ingredients, and beat the wet mixture until smooth. When combining, gently fold rather than vigorously stir to avoid lumps and overworking the batter.

Why does the recipe call for heating the skillet first?

Heating the skillet beforehand ensures the bottom of the cornbread crisps up beautifully and prevents sticking. This technique gives you that classic cornbread crust everyone loves.

Final Thoughts

There’s something truly magical about the combination of pumpkin and maple syrup in this Pumpkin Maple Cornbread. It’s moist, sweet, and just a little bit nutty from the pepitas, making it a standout with every bite. Whether you’re serving it at a holiday feast or simply craving a cozy snack, this recipe brings pure autumn comfort to your table. Give it a try, and I promise it will become a treasured favorite you’ll reach for year after year.