Go Back
Print

Pumpkin Maple Cornbread

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 350
A moist and flavorful cornbread infused with pumpkin and maple syrup, perfect for cozy gatherings.

Ingredients

Butter

  • 140 grams unsalted butter (melted and cooled slightly, plus more for greasing)

Dry Ingredients

  • 180 grams yellow cornmeal (finely ground)
  • 130 grams all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda

Wet Ingredients

  • 1 large egg
  • ¾ cup light or dark brown sugar (packed)
  • 240 milliliters canned pumpkin purée
  • 120 milliliters buttermilk
  • 150 milliliters maple syrup (plus more for brushing)
  • 15 grams pumpkin seeds (pepitas)

Instructions 

  • Preheat oven to 375°F (190°C). Grease an 8-inch square pan and line with parchment.
  • Mix dry ingredients: cornmeal, flour, baking powder, salt, and baking soda.
  • Whisk melted butter, egg, brown sugar, pumpkin, buttermilk, and maple syrup. Fold in dry ingredients. Pour into pan.
  • Top with pumpkin seeds. Bake 25-30 minutes. Brush warm bread with melted butter and maple syrup mixture.
  • Cool slightly, then cut and serve warm or at room temperature.

Notes

For extra flavor, toast pumpkin seeds before adding on top.
Calories: 350kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: pumpkin