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.

A glass baking dish of pumpkin cornbread. There is a metal spatula with a wood handle sticking out of the dish.

Perfect Cornbread Recipe for Chili

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.

A piece of pumpkin cornbread on a small white rimmed plate. There is a bite out of the cornbread.

Easy One Bowl Cornbread

This pumpkin cornbread recipe is a one bowl wonder. And it’s so quick. You can have it baked and ready to enjoy in just 30 minutes. Pair it with a Simple No-Bean Chili or Chicken Pot Pie Soup for a filling and flavorful meal the whole family will love.

A piece of pumpkin cornbread on a small white rimmed plate on a white marble counter. There is a glass baking dish of pumpkin cornbread in the background.

Whole Wheat Pumpkin Cornbread Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • Yellow cornmeal
  • Whole wheat flour (or all-purpose for a less dense cornbread)
  • Granulated sugar
  • Baking powder
  • Pumpkin pie spice
  • Kosher salt
  • Milk
  • Egg
  • Canned pure pumpkin

Supplies:

Ingredients for whole wheat pumpkin cornbread.

How to Make Whole Wheat Pumpkin Cornbread

  • 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 the cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt.
  • Add the milk, egg, and pumpkin.
  • Whisk until well combined.
Steps to make Whole Wheat Pumpkin Cornbread.
  • Pour into prepared baking dish.
Cornbread batter in a square glass baking dish on a white marble counter.
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
A square glass baking dish of pumpkin cornbread.

How to Store Whole Wheat Pumpkin Cornbread

Store pumpkin cornbread in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days.

A square glass baking dish of pumpkin cornbread cut into 9 squares on a white marble counter.

If you make this Whole Wheat Pumpkin Cornbread, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! ???? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Maegan's signature
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
A glass baking dish of pumpkin cornbread. There is a metal spatula with a wood handle sticking out of the dish.

Whole Wheat Pumpkin Cornbread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 9
  • Category: Sides
Print Recipe

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

  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 the cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt.
  3. Add the milk, egg, and pumpkin and whisk until well combined.
  4. Pour the batter into the prepared baking dish.
  5. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Posted in: , , , ,

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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

Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

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

      Reply

  2. 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!



    Reply

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

    Reply

  5. 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!

    Reply

  6. 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!

    Reply