Go Back
+ servings
a skillet with pumpkin maple cornbread topped with pepitas and cut into slices.
Print Recipe Add to Collection
4.7 from 10 votes

Pumpkin Maple Cornbread

This Fall inspired easy-to-make Pumpkin Maple Cornbread is not only moist and delicious, it can be made in about 30 minutes. A crisp golden crust, fluffy center, lots of pumpkin flavor, this maple syrup infused cornbread is perfect fall comfort food. A must for any Thanksgiving or Holiday dinner!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Bread, Side Dish
Cuisine: American
Keyword: cornbread, pumpkin maple cornbread
Servings: 9
Calories: 303kcal



  • Prep the oven and skillet: Preheat the oven to 425°F degrees and place a large cast iron skillet inside to heat it while you make the batter.
  • Make the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the heavy cream, egg and maple syrup, and canned pumpkin. Fold the wet ingredients into the dry ingredients until lumps are gone, but don't over mix.
  • Reduce the oven temp: Carefully remove the skillet from the oven. Reduce the oven temperature to 375°F degrees.
  • Bake the cornbread: Coat the skillet with the 1 tablespoon of butter. Pour the batter in the skillet and top with pepitas. Transfer the skillet back to the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and maple syrup.


  1. Be sure to whisk out all the lumps before baking your cornbread – some recipes call for a lumpy batter but this is not one of them!
  2. While we don’t want a lumpy batter, we also don’t want to over mix – it’s all about finding that perfect balance before too much gluten develops.
  3. Make sure to use pumpkin puree which is pure pumpkin, and not pumpkin pie filling which adds other ingredients.
  4. Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
  5. To freeze, wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months. When ready to eat, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through. You can also reheat it in the microwave.


Serving: 1serving | Calories: 303kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 273mg | Potassium: 362mg | Fiber: 3g | Sugar: 24g | Vitamin A: 4500IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg