Best 3 Pumpkin Maple Cornbread Recipes

Indulge in the delightful symphony of flavors with our Pumpkin Maple Cornbread, a culinary masterpiece that seamlessly blends the warmth of pumpkin, the sweetness of maple, and the comforting texture of cornmeal. This delectable treat is perfect for cozy autumn gatherings or as a delightful side dish to your favorite meal. Our collection of recipes offers a variety of options to suit your dietary preferences, including gluten-free, vegan, and traditional variations. Embark on a culinary journey and discover the perfect Pumpkin Maple Cornbread recipe that will tantalize your taste buds and create lasting memories.

Here are our top 3 tried and tested recipes!

PUMPKIN CORN BREAD

Pumpkin Corn Bread image

This has become a regular fall item at our house. It has a subtle pumpkin flavor with hints of cinnamon, nutmeg and clove. While it's sweet enough to satisfy my sweet tooth, yet pairs well with a soup or stew.-

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1-1/2 cups solid-pack pumpkin
1/2 cup 2% milk
3 tablespoons butter, melted
pumpkin butter

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

MAPLE CORNBREAD

Maple Cornbread image

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CORNBREAD

Pumpkin Cornbread image

Delicious on its own or as the base for a stuffing, this rich, moist cornbread is inspired by a Basque recipe that's been altered to resemble American cornbread. The pumpkin flavor is very subtle, and honey provides a hint of sweetness.

Provided by Martha Rose Shulman

Categories breads, side dish

Time 2h

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 cup drained pumpkin purée, canned or made from 1 pound fresh pumpkin (see below)
1 cup low-fat milk
2 tablespoons extra virgin olive oil
1 tablespoon mild honey, such as clover
2 eggs
1 1/2 cups stone ground yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsalted butter

Steps:

Heat the oven to 400 degrees, and place inside a 9-inch cast iron skillet or a 2-quart baking dish.
Whisk together the pumpkin purée, milk, olive oil, honey and eggs.
Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda and salt.
Stir the dry ingredients into the wet ingredients and mix together. Do not overwork.
Remove the baking dish or pan from the oven, and add the butter. When it has melted completely, brush the sides of the pan with a pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 to 40 minutes until a tester comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 168 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Use fresh pumpkin puree. Fresh pumpkin puree is more flavorful and has a smoother texture than canned pumpkin puree. If you don't have fresh pumpkin, you can use canned pumpkin puree, but be sure to drain it well before using.
Don't overmix the batter. Overmixing the batter will make the cornbread tough. Mix the batter just until the ingredients are combined.
Use a cast iron skillet. A cast iron skillet will give the cornbread a crispy crust and a moist interior. If you don't have a cast iron skillet, you can use a 9x9-inch baking pan.
Preheat the oven before baking. This will help the cornbread rise evenly.
Serve the cornbread warm with butter and honey. This is the classic way to serve cornbread, and it's always a crowd-pleaser.

Conclusion:

Pumpkin maple cornbread is a delicious and easy-to-make side dish that is perfect for fall. The pumpkin puree makes the cornbread moist and flavorful, while the maple syrup adds a touch of sweetness. This cornbread is sure to be a hit at your next gathering.