Pumpkin Cornbread

This is a really delicious cornbread recipe that is perfect for dunking in chili.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8 servings

Calories 299kcal

Course Bread

Cuisine American

Keyword cornbread, pumpkin


  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup cornmeal
  • 2 large eggs
  • 1 cup unsweetened pumpkin puree
  • 2/3 cup packed light brown sugar
  • 1/4 cup canola oil
  • 1 tablespoon molasses


  • Preheat the oven to 400°F. Spray a 10-inch glass pie pan or 9-inch square baking pan with nonstick spray.
  • Sift the flours, baking powder, salt and spices into a large mixing bowl. Whisk in the cornmeal.
  • In a separate bowl, beat the eggs lightly. Whisk in the pumpkin, brown sugar, oil and molasses.
  • Make a well in the dry mixture. Add the pumpkin mixture and blend the batter with a few quick strokes (just until blended- don’t over-mix).
  • Pour the batter into the prepared pan. Bake for 30 minutes, or until the cornbread is browned and the surface has a slightly springy feel.


  • *We like to use Bob’s Red Mill coarse grain corn meal for an added crunchy texture.
  • *Terrific with pumpkin chili!


Serving: 1piece | Calories: 299kcal | Carbohydrates: 49g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 318mg | Potassium: 392mg | Fiber: 3g | Sugar: 21g | Vitamin A: 4835IU | Vitamin C: 1.3mg | Calcium: 103mg | Iron: 2.3mg