Pumpkin Maple Cornbread Recipe

Ever have one of those cozy fall afternoons where the only thing missing is a warm, melt-in-your-mouth treat? Enter my pumpkin maple cornbread—a game-changing twist on a classic that’s just begging to be served on a cool evening with a hot cup of cider. 🍂🍁

The rich flavors of fall are combined beautifully in my Pumpkin Maple Cornbread. It is a delightful twist on a classic, a cornbread batter made with yellow cornmeal, pumpkin puree, and (most importantly) good Vermont maple syrup.

Very moist and more cake-like than bread-like, this warm and wonderful dish is a crowd-pleaser. It’s got plenty of vitamins and antioxidants (thanks to the pumpkin), and with a touch of cinnamon and nutmeg (or allspice, if you prefer), it achieves the perfect level of autumnal tastiness.

Ingredients

• Pumpkin Puree: Rich in fiber and vitamin A, adds moisture.
• Pure Maple Syrup: Natural sweetness, source of antioxidants.
• Yellow Cornmeal: Adds texture, rich in carbohydrates.
• Ground Cinnamon: Warm spice, enhances flavor and aroma.
• Buttermilk: Moisture and tanginess, aids in leavening.
• All-Purpose Flour: Provides structure, versatile baking staple.
• Unsalted Butter: Adds richness, smooths texture, natural fats.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 1/2 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 tablespoon vegetable oil (for greasing the pan)

How to Make this

1. Set your oven to 400°F (200°C) to preheat. While it heats, take a 9-inch round cake pan or a cast-iron skillet—either will work well for this recipe—and grease it with a generous amount of vegetable oil. Once the pan is prepped, you should have no problem using either to achieve a beautiful cake.

2. In a big mixing bowl, combine the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Whisk them together.

3. In another bowl, whisk the eggs until beaten. Add the pumpkin puree, maple syrup, buttermilk, and melted butter, whisking until the mixture is smooth and well combined.

4. Combine the wet ingredients with the dry ingredients. Mix until barely combined and no streaks of dry ingredients remain. Mixing until just combined helps keep the muffins tender.

5. Place the batter into the prepared pan, distributing it uniformly with a spatula.

6. Put the pan in the preheated oven and bake for 20-25 minutes or just until a toothpick inserted into the center comes out clean.

7. Take the cornbread out of the oven and allow it to cool in the pan for approximately 10 minutes.

8. Move the cornbread with care to a wire rack to cool more. Or serve it warm right from the pan.

9. Cut the pumpkin maple cornbread into wedges and serve.

10. Keep any remaining portions in a sealed container at room temperature for no longer than three days.

Equipment Needed

1. Oven
2. 9-inch round cake pan or cast-iron skillet
3. Vegetable oil (for greasing)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Toothpick
11. Wire rack

FAQ

• Q: Can I use homemade pumpkin puree instead of canned?A: Yes, you can use homemade pumpkin puree. Just make sure it has the same kind of consistency as the canned variety.
• Q: What can I use instead of buttermilk?A: You can make a buttermilk substitute by using regular milk with a tablespoon of lemon juice or vinegar mixed in, and letting it sit for 5 minutes.
• Q: How can I make this cornbread gluten-free?A: Replace the all-purpose flour with a flour blend that is gluten-free and meant for baking.
• Q: Is it possible to make this recipe vegan?A: To create a vegan version, substitute flax eggs for the eggs, plant-based milk mixed with vinegar for the buttermilk, and a vegan alternative for the butter.
• Q: How should I store leftover cornbread?A. Keep in a sealed container at normal room temperature for 48 hours. For prolonged storage, keep in an airtight container in the refrigerator for up to 5 days.
• Q: Can I add nuts or dried fruits to this recipe?A: Absolutely. You can mix in chopped walnuts or dried cranberries for an added taste and texture.

Pumpkin Maple Cornbread Recipe Substitutions and Variations

All-purpose flour: For a nuttier-flavored option, substitute with whole wheat flour; for a gluten-free alternative, use a gluten-free flour blend.
Yellow cornmeal. You can substitute with white cornmeal if preferred, or a coarse-ground cornmeal for a different texture.
Buttermilk: Substitute with equal parts of milk mixed with a tablespoon of lemon juice or vinegar.
Substitutes for pure maple syrup: Honey or agave syrup can be used, but they will change the flavor somewhat.
Butter with no salt: Use the same quantity of coconut oil or margarine if you desire another source of fat.

Pro Tips

1. Room Temperature Ingredients Ensure your eggs, buttermilk, and pumpkin puree are at room temperature before mixing. This will help the batter to come together more smoothly and allow for more even baking.

2. Don’t Overmix When combining wet and dry ingredients, mix just until combined. Overmixing can result in tougher cornbread due to gluten development.

3. Rest the Batter Let the batter sit for about 10 minutes before pouring it into the baking pan. This allows the cornmeal to soak up some of the moisture, resulting in a better texture.

4. Use Cast Iron for a Crispier Crust If you have a cast-iron skillet, use it instead of a cake pan. Preheat the skillet in the oven as it warms up, and add an extra tablespoon of butter or oil before pouring in the batter. This method will give your cornbread a deliciously crispy crust.

5. Maple Syrup Drizzle For a touch of extra sweetness and a beautiful finish, drizzle a little bit of warm maple syrup on top of the cornbread immediately after it comes out of the oven. This enhances the maple flavor and adds a lovely glaze.