This Whole Wheat Pumpkin Cornbread is perfect for fall! It has added nutrition from pumpkin and whole wheat flour that makes it hearty and wholesome. It’s slightly sweet, super moist, and oh so comforting.
I’ve been on a cookie kick lately, so I’m going to switch things up and share a really easy cornbread recipe that’s great for fall, but can be enjoyed all year round. This Whole Wheat Pumpkin Cornbread is perfect with spicy chili, hearty stew, your Thanksgiving feast or just some creamy butter. The added nutrition from pumpkin and whole wheat flour makes it hearty and wholesome.
It’s slightly sweet, super moist, and oh so comforting. You’re sure to add this cornbread to your favorite pumpkin and bread recipes.
It’s a one bowl wonder that’s baked and ready to enjoy in just 30 minutes.
Serve & Enjoy!
xoxo,
Whole Wheat Pumpkin Cornbread
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 10
- Category: Sides
Description
This Whole Wheat Pumpkin Cornbread is perfect for fall! It has added nutrition from pumpkin and whole wheat flour that makes it hearty and wholesome. It’s slightly sweet, super moist, and oh so comforting.
Ingredients
- 1 cup yellow cornmeal
- 3/4 cups whole wheat flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1 cup pure pumpkin
Instructions
- Preheat over to 425°F. Spray an 8-inch square baking dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, egg, and pumpkin and whisk until well combined. Pour into prepared baking dish. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
This recipe looks great! Do you think I could use buttermilk instead of regular milk?
Hi Janet! Yes, you can definitely use buttermilk. The texture will be all the more tender and buttery. Enjoy!
Thanks!
This was just the recipe I needed to accompany some pumpkin chili. I omitted the sugar and added some cinnamon and it still turned out great. Thanks for the recipe!
This is still my go to, absolute favorite cornbread!
[…] and I’ll make this to go on the side: whole wheat pumpkin cornbread […]
Wow, I’ve never thought of adding pumpkin (or pumpkin pie spice) to cornbread before. What a great idea! I cooked a big pumpkin last weekend and have a ton of pumpkin puree in the freezer now, so I’ll definitely be trying this recipe out!
I have never made cornbread before! Think I have been missing out on something seriously delicious – I love that this is a pumpkin version especially. Definitely need to recreate the recipe!
Why have I never considered pumpkin cornbread? This is awesome, Maegan! Can’t wait to try it.