Moist Pumpkin Maple Cornbread

This fall-inspired pumpkin maple cornbread is a quick and comforting treat perfect for cozy afternoons or holiday dinners. Its moist texture and warm flavors make it a delightful addition to any meal, especially when you want something both sweet and hearty without spending hours in the kitchen.

I first baked this on a chilly autumn weekend and the whole house smelled like fall. Now it’s my go-to recipe when I want to impress guests with minimal effort.

Ingredients

• Cornmeal: Classic base for texture and flavor choose a finely ground version for best results
• All-purpose flour: Provides structure for a tender crumb pick unbleached for a more natural taste
• Brown sugar: Adds sweetness and moisture use packed brown sugar for consistent sweetness
• Baking powder: A leavening agent that helps the cornbread rise fresh and fluffy
• Baking soda: Works with acidic ingredients to give lift and softness
• Salt: Enhances overall flavor balancing the sweetness of maple and pumpkin
• Heavy cream: Makes the cornbread rich and moist full fat yields best results
• Large egg: Binds ingredients together and adds structure
• Maple syrup: Gives a natural, deep sweetness that complements the pumpkin well choose pure maple syrup for authentic flavor
• Canned pumpkin: Adds earthy fall flavor and moisture avoid pumpkin pie filling which contains spices and sugar
• Butter: Melted butter enriches the batter and helps create that golden crust
• Pepitas: Adds a crunchy texture contrast and nutty flavor use raw or roasted for extra pop

Instructions

Prep the Oven and Skillet:

Preheat your oven to 425 degrees Fahrenheit. Place a large cast iron skillet inside while the oven heats so the pan becomes nice and hot. This hot skillet will help create a crisp golden crust on your cornbread.

Make the Batter:

In a large bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt until evenly combined. In a separate bowl, whisk the heavy cream, egg, maple syrup, and canned pumpkin together until smooth. Pour the wet ingredients into the dry and fold gently, mixing until the lumps disappear but be careful not to overwork the batter or it may become tough.

Reduce Oven Temperature:

Carefully remove the hot skillet from the oven using oven mitts. Lower the oven temperature to 375 degrees Fahrenheit to give your cornbread the right heat for baking without burning.

Bake the Cornbread:

Coat the skillet with melted butter to prevent sticking and add flavor. Pour the batter evenly into the skillet. Sprinkle the pepitas on top to add texture and visual appeal. Place the skillet back into the oven and bake for 20 to 25 minutes or until the cornbread is firm to the touch and a toothpick inserted comes out clean. Allow it to cool for about 15 minutes before serving so the center sets perfectly. Serve with extra butter and maple syrup if desired.

I love the pepitas on top because they add a delightful crunch and bring out the pumpkin theme even more. One holiday season my family gathered around the kitchen while I baked this, and the warm aroma brought back cherished memories of many autumns past.

Storage Tips

Wrap cooled cornbread tightly in foil or plastic wrap to keep it fresh at room temperature for up to three days. You can also refrigerate it for up to six days, which is great when you want to spread out the enjoyment.

Ingredient Substitutions

If you don’t have heavy cream, whole milk or buttermilk can work in a pinch though the texture may be a bit less rich. For a dairy-free version, try coconut cream but expect a subtle coconut flavor. If you prefer, substitute the pepitas for chopped nuts like walnuts or pecans for a different crunch.

Serving Suggestions

This cornbread is fantastic alongside chili, roasted vegetables, or your favorite holiday roast. Toasting slices and spreading with butter and a drizzle of maple syrup turns leftovers into a decadent breakfast treat.

Enjoy warm slices with butter and extra maple syrup for a cozy fall treat. It’s an easy, crowd-pleasing recipe perfect for holiday gatherings.

Common Questions About Recipes

→ What gives the cornbread its moist texture?

The combination of heavy cream, canned pumpkin, and maple syrup ensures a moist and tender crumb without drying out.

→ How do pepitas enhance this dish?

Pepitas add a subtle crunch and nutty flavor, balancing the softness with texture contrast.

→ Why is a cast iron skillet recommended for baking?

Using a preheated cast iron skillet creates a crisp, golden crust while evenly distributing heat for thorough baking.

→ Can this cornbread be stored for later use?

Yes, it keeps fresh up to 3 days at room temperature wrapped tightly, refrigerated for up to 6 days, or frozen for 3 months.

→ How do I reheat leftover cornbread?

Reheat in a 350°F oven for 5–10 minutes or briefly in the microwave until warm throughout.