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.

Whole Wheat Pumpkin Cornbread

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.

Whole Wheat Pumpkin Cornbread

Whole Wheat Pumpkin Cornbread

Whole Wheat Pumpkin Cornbread

Whole Wheat Pumpkin Cornbread

Whole Wheat Pumpkin Cornbread

Serve & Enjoy!

xoxo,

sig-maegan

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole Wheat Pumpkin Cornbread

  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 10 1x
  • 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

Scale
  • 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

  1. Preheat over to 425°F. Spray an 8-inch square baking dish with non-stick cooking spray. Set aside.
  2. 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Comments

  1. 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!

  2. 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!

  3. […] and I’ll make this to go on the side: whole wheat pumpkin cornbread […]

  4. 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!

    1. Hi Janet! Yes, you can definitely use buttermilk. The texture will be all the more tender and buttery. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating