Pumpkin Cornbread with Maple Cinnamon Butter Recipe posted by Something Swanky Pin Share Tweet Email Jump to Recipe SomethingSwanky is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you. Bursting with pumpkin flavor, tender crumbs, and slathered with a homemade maple cinnamon butter, it’s easy for me to say that this will be your favorite pumpkin recipe this fall! You guys!! How is it already Thanksgiving week??? I still have tonnnnssssss of Fall recipes stashed away that I was hoping to share before Thanksgiving. So I guess I’d better get to it! Starting with this amazing pumpkin cornbread with maple cinnamon butter. Do you remember these pumpkin cornmeal pancakes from last year? I was (am) slightly OBSESSED with that recipe. I seriously made them like 6 or 7 times last pumpkin season. Slathered with melt-y butter and maple syrup… mmmmmmmMMM ????. It is THE best thing ever. This year I decided that I really wanted to revisit those same flavors and textures, and cornbread was the obvious direction to take. By incorporating the maple syrup into a butter, this recipe achieves all the same amazing flavors I loved from the pancakes! And this isn’t just any old maple butter (although… is there such a thing?). This is the Texas Roadhouse Cinnamon Honey Butter copycat recipe (which I am also obsessed with), but subbing in maple for the honey. You guys. It’s seriously unbelievable. You are going to lose your minds over this, I swear it. I’m practically squealing just looking at the pictures!! Soft, tender cornbread bursting with pumpkin and fall spices topped with a sweet and creamy maple butter. And the way that butter seeps into the cornbread when it melts? *swoon* If I had to give you just one piece of advice when it comes to this recipe… don’t skimp on the butter! My recipe makes a pretty large batch. And there’s no pretending that we’re eating a salad or anything here. So just load ‘er up, sit back, and ENJOY! Happy Thanksgiving week y’all! Continue to Content Pumpkin Cornbread Yield: 8-12 slices Bursting with pumpkin flavor, tender crumbs, and slathered with a homemade maple cinnamon butter, it's easy for me to say that this will be your favorite pumpkin recipe this fall! Print Ingredients 1/2 cup brown sugar 1/4 cup butter, melted 1 cup canned pumpkin puree 1/2 cup sour cream 2 large eggs 1 cup all-purpose flour 1 cup cornmeal 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 tsp pumpkin pie spice **Maple Cinnamon Butter for topping Instructions Preheat oven to 375ºF. Whisk together the brown sugar, melted butter, and pumpkin puree. Mix in the sour cream and two large eggs. In a separate bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice. Mix the dry ingredients into the wet until batter forms. Grease a 9-inch round pie dish or skillet generously. Pour the batter in the dish and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool for about 10 minutes before slicing and serving warm with maple cinnamon butter.
