Pumpkin Cornbread with Whipped Honey Butter

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Try a new pumpkin dish with this delicious cornbread and creamy sweet whipped butter!

It's sweet enough to be a dessert, or serve it as a delectable side dish!

Autumn gives you permission to enjoy all things pumpkin. Heck, pumpkin-flavored anything tastes great all year long! However, when the savory squash hits its peak season, anything it touches tastes downright delicious. Here at Skinny Ms., we’ve put a fall-flavored spin on an American classic. With its moist consistency and bold flavor, cornbread makes the ultimate comfort dish, especially when smothered with rich, creamy butter. Unfortunately, the beloved bread recipe doesn’t have the best reputation when it comes to nutrition. Lucky for you, we’re hooking you up with a lightened-up version with a seasonal twist.

Our recipe calls for clean ingredients your body will appreciate, such as whole-wheat flour, coconut sugar, pumpkin puree, and Greek yogurt. The result? Moist, sunset-colored muffins baked to crispy perfection. And to bump up the flavor factor a few notches, pair these beauties with our drool-worthy butter, sweetened with a drizzle of honey and a dash of cinnamon. Fall isn’t complete without these indulgent, melt-in-your-mouth cornbread muffins!

Perfectly stacked squares of golden deliciousness will bring comfort and delight to holiday parties or family gatherings.

Forget dry, crumbly cornbread! In this recipe, pumpkin puree adds moistness to their texture, keeping those pesky crumbs at bay.

Swap out your pre-meal bread and butter for these savory delights. Besides making an indulgent appetizer, this cornbread recipe also pairs wonderfully with warm soups or chilies.

And when complete with a drizzle of honey and dash of cinnamon, it makes for a savory dessert!

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Pumpkin Cornbread with Whipped Honey Butter

Enjoy this delightfully light and tasty cornbread with a seasonal twist!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 8 people
Serving Size 1 cornbread square with 1 teaspoon butter
Course Dessert, Side Dish
Cuisine American


For the Cornbread

  • 1 cup whole-wheat flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup coconut sugar
  • 1/4 cup olive oil
  • 1 cup pumpkin puree
  • 1/2 cup Greek yogurt plain
  • 2 eggs large

For the Butter

  • 1/2 cup butter
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt


For the Cornbread

  • Preheat oven to 375 degrees. Spray a 8 x 8 inch casserole dish with nonstick spray and set aside.
  • In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves and set aside.
  • In a separate mixing bowl, mix together the sugar, oil, pumpkin, Greek yogurt, and eggs until well blended. Pour mixture into the flour mixture then fold with a rubber spatula just until combined.
  • Spread the batter in an even layer into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. Serve with whipped honey butter.

For the Whipped Honey Butter

  • In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth and light in color Add in honey and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.

Nutrition Information

Serving: 1cornbread square with 1 teaspoon butter | Calories: 391kcal | Carbohydrates: 46g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 221mg | Fiber: 3g | Sugar: 18g |
SmartPoints (Freestyle): 16
Keywords Christmas, Holiday, Kid-Friendly, Thanksgiving, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


    1. Michelle, Canned coconut milk can replace the yogurt, or vegan yogurt will work. Coconut oil can be used in place of butter. I would recommend cutting the coconut oil by half. Hope this helps!

  1. the salt has been left out in the ingredient list for the bread. However, i do see the salt listed in the directions.

  2. I LOVE everything pumpkin. I have a box of cornbread mix in the pantry. I wonder if the recipe could be adapted to use the boxed mix instead of making the recipe from scratch? If not, I’ll plan to make the recipe another day as it sounds delish!

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