Pumpkin Cornbread

This Pumpkin Cornbread is where earthy and sweet cornbread mix meets creamy and moist homemade (or canned) pumpkin puree! It's a soft and delicious fall-inspired cornbread recipe that easily transforms into muffins and makes for a great side or base for stuffing.

Fall is my favorite season of the year. And it's also the beginning of pumpkin season.  You can start seeing pumpkins of all shapes and sizes widely available everywhere. And I use these little guys to make pumpkin puree.

One thing I love doing around holidays is to create recipes that are quick to please and can be made ahead of time. Seems like I've hit a home-run in my house with this recipe for Pumpkin Cornbread! 🙂

Moist & Tender Fall-Inspired Cornbread

I love cooking and baking with pumpkin and I am always looking for new ways to use it in sweet and savory dishes. This cornbread will make a great addition to your weeknight or holiday table because:

• It's incredibly easy to jazz up tried and trusted store-bought cornbread mix for a semi-homemade touch.
• The Instant Pot and Oven provide two cooking methods with two textural results to suit your needs!
• The serving style is so versatile - you can enjoy it as-is, bake it into muffins, serve it as a side or use it to make stuffing.
• The corn bread is a one-bowl, make-ahead recipe that's freezer-friendly, too!

Ingredients - Notes & Substitutions

The ingredient list is so simple when you take a little help from the store with boxed cornbread mix. Additionally, you will need butter, an egg, pumpkin puree, milk and pumpkin pie spice.

• Cornbread Mix: I go with Trader Joe's or Jiffy. One 8.5-ounce box of Jiffy or ½ box of 15-ounce Trader Joe's will make two mini loaves. Easily double the recipe to make four.
• Butter: Butter adds depth and richness. A light olive or vegetable oil can be used in it's place.
• Pumpkin Puree: I like to use homemade pumpkin puree when I have the time, but canned works just as well. Libby's or Trader Joe's are good store-bought options.
• Pumpkin Pie Spice: I go light on the spices to allow the sweet corn flavor to shine. Feel free to add more for a stronger flavor.

Cornbread in the Instant Pot vs. Oven

The cornbread cooks in about the same time in the Instant Pot and Oven. That being said, I found the Instant Pot version was missing the crisp golden outer layer.

BUT, pressure cooking made this cornbread super moist. That is because the cornbread essentially steams, locking in all that moisture.

Loaf Pan Tip: I like making mini loaves of cornbread using the disposable Mini Loaf Baking Pans. I prefer the portion size of the slices - prevents me from over-indulging 🙂 Plus, they make cute gifts for any holiday basket.

Step By Step Instructions for Pumpkin Cornbread Recipe

I made this pumpkin spice cornbread in my electric pressure cooker - the Instant Pot DUO. But the oven gives you a crisp, golden outer layer. Follow whichever method suits your needs.

1. Prepare Cornbread Batter (Makes 2 Mini Loaves - Double the Recipe for 4 Mini Loaves)

• In a large mixing bowl, add egg, pumpkin puree, milk and pumpkin pie spice. Whisk together until smooth (Pic 1).
• Melt butter in the microwave, for about 20-30 seconds. Stir into the pumpkin mix (Pic 2).
• Add cornbread mix and use a spatula to mix everything together (Pic 3).
• Grease two mini-baking loaf pans with any baking/cooking spray. Divide the batter equally between the two pans (Pic 4).

2. Pressure Cook

• Pour 1 cup water in the inner pot of your Instant Pot (I used the DUO 6 Qt) (Pic 5).
• Place trivet (Pic 6).
• Place the two loaf pans on top. If you're doubling the recipe, you can stack two more mini pans in a criss-cross pattern. Loosely cover the pans with aluminum foil, to prevent any condensation from dripping in the pans (Pic 7).
• Close the lid. Set valve to Sealing position. Press Manual/Pressure Cook for 15 minutes. Wait for natural pressure and open the lid once the pin drops. Cool cornbread for 5-10 minutes before slicing (Pic 8).

Springform Pan: This recipe can also be made in a 7-inch spring form pan, which easily fits in a 6qt Instant Pot. Follow the recipe and adjust the cook time to 25 minutes.

Alternative Method: Oven

• Mix all the ingredients in a mixing bowl until smooth.
• Divide the batter equally between two (or four, if doubling) greased loaf pans.
• Bake in a preheated 350°F oven for 12-14 minutes. The actual time will depend on your oven. Check for doneness at the 12-minute mark by inserting a toothpick into the center. If it comes out clean, you’re good. If not, pop-it back in for another minute or two.

Pumpkin Cornbread Muffins

Feel free to use this recipe to make cornbread muffins, too! Simply divide the batter into a 12-cup muffin tin and bake in a preheated 350°F oven for 12-13 minutes.

They are a great side for your breakfast or brunch table, and they are perfect for taking to office potlucks, too.

Serving Suggestions - Honey Butter or Pumpkin Butter

The cornbread is a delicious, light snack that pairs with honey butter or pumpkin butter and goes best with a cup of tea or coffee.

To make honey butter, use a wire whisk to whip together 1 stick room temperature unsalted butter, 1 Tablespoon honey and a dash of salt and cinnamon. Store the remainder in an airtight container in the fridge.

Variation to Try: Cranberry Orange Flavor

From one 15 oz. box of cornbread mix, I can make four mini loaves. I typically half the mix and make two different flavors out of it.

The second flavor I love and one that's a huge success in my house is cranberry orange cornbread.

That being said, if you want to stick to one flavor, simply double up the ingredients in this recipe.

Storage Instructions - Fridge & Freezer-Friendly

The cornbread will keep in an airtight container in the fridge for up to 4 days.

To freeze, cool completely, then double wrap each individual loaf in plastic wrap and then in foil. Or, place into two large Ziplock freezer bags. Label, date and freeze for up to 3 months.

Thaw one, two or all four overnight in the fridge or for a few hours on the kitchen counter.

Holiday Prep for Thanksgiving Stuffing

This pumpkin spiced cornbread especially comes in handy when I want to use this bread to make Thanksgiving stuffing.

I can bake the cornbread a few days ahead of time or pop it out of the freezer if I am really ahead.

On the day I prepare the stuffing, all I have to do is dice it into 1-inch pieces. I then use it as the bread component for my favorite stuffing recipe.

Recipe Tips & Notes:

• Use your favorite boxed cornbread mix. I love Trader Joe's or Jiffy. One-half of a 15-ounce box or one 8.5-ounce box will make two mini loaves. Double the recipe to make four.
• Use more Pumpkin Pie Spice, if desired. This recipe is light on the spices. Use more pumpkin pie spice for more of those warming spices.
• The Instant Pot method creates softer loaves. And it doesn't create that crispy, outer golden crust. Bake in the oven for that crisp, outer surface.
• Baking Pan Adjustment: These cook times are based on 2 mini loaf pans measuring 5 ½ by 3 inches. This recipe can also be made in a 7-inch spring form pan, which easily fits in a 6qt Instant Pot. Follow the recipe and adjust the cook time to 25 minutes.
• Milk makes the bread lighter. Adding milk in this recipe results in a fluffier and lighter cornbread.
• Bake into muffins. Easily transform this loaf recipe into muffins. Scoop the batter into a 12-cup muffin tin and bake in a preheated 350 degree oven for 12-13 minutes. Makes a wonderful portable snack or side to your brunch table.
• Use the bread for stuffing. One of my absolute favorite Thanksgiving sides is cornbread stuffing. I recommend doubling the recipe to make 4 loaves. Dice into 1-inch pieces and use it as the bread component for your favorite stuffing recipe.
• Store in the fridge or freezer. Keep for up to 4 days in the fridge. For longer storage, double-wrap each individual loaf in plastic wrap, then wrap in foil. Or, place in two large freezer storage bags. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours on the kitchen counter.

Pumpkin Cornbread FAQ

More Fall Favorites From My Kitchen

• Pumpkin Bread Recipe: An easy, quick, one-bowl pumpkin recipe with cranberries and walnuts made into bread or muffins to celebrate the Fall season.
• Cranberry Orange Cornbread: A spiced up fall-favorite bursting with cranberry and orange made in the Instant Pot or Oven.
• Spiced Apple Cider: Sweet and tart apples are cooked with sugar, cinnamon, cloves and ginger, then strained for a delicious Fall drink served warm or chilled.
• Mulled Wine/Gluhwine: Hot, spiced red wine sweetened with sugar, orange and warming spices like cinnamon, cloves and star-anise for a fun, festive drink.

More Thanksgiving Sides for Your Holiday Table

• Green Beans Almondine: Fresh crisp string beans are sautéed with olive oil, seasoning, garlic and balsamic vinegar, then topped with toasted almond chips.
• Honey Glazed Carrots: Perfectly steamed carrots are sautéed in ginger infused orange juice to form a sweet, floral glaze for an elegant side.
• Parmesan Potatoes: Crispy on the outside, light and creamy on the inside, these potatoes are flavored with herbs and Parmesan cheese, and roasted to perfection.
• Cauliflower Mashed Potatoes: Creamy potatoes and cauliflower get a flavor boost with garlic, heavy cream, Parmesan and goat cheese, and the end result is simply delicious.

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📖 Recipe

Pumpkin Cornbread - Instant Pot / Oven

Aneesha Gupta

This Pumpkin Cornbread is where earthy and sweet cornbread mix meets creamy and moist homemade (or canned) pumpkin puree for a Fall treat.

5 from 6 votes

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Prep Time 5 mins

Cook Time 15 mins

NPR 10 mins

Total Time 30 mins

Course Side Dish

Cuisine American

Servings 2 mini loaves

Calories 361 kcal

Equipment

• ▢
  Instant Pot
• ▢
  Oven

Ingredients

 

US CustomaryMetric

 

1x2x3x

Ingredients for 2 Mini Loaves (Double for 4)

• ▢ 1 large egg
• ▢ ½ cup pumpkin puree homemade or canned
• ▢ ¼ cup milk whole milk or 2%
• ▢ ½-¾ teaspoon pumpkin pie spice : add more for a stronger flavor
• ▢ 4 tablespoons butter melted
• ▢ 7.5-8.5 oz. cornbread mix : ½ box Trader Joe's mix (15oz.) or 1 Jiffy's cornbread mix (8.5oz.)

Cook ModePrevent your screen from going dark

Instructions

 

Prepare Cornbread Batter

• In a large mixing bowl, add egg, pumpkin puree, milk and pumpkin pie spice. Whisk together until smooth.
  
• Melt butter in the microwave, for about 20-30 seconds. Stir into the pumpkin mix.
  
• Add cornbread mix and use a spatula to mix everything together.
  
• Grease two mini-baking loaf pans with any baking/cooking spray. Divide the batter equally between the two pans.
  

Pressure Cook

• Pour 1 cup water in the inner pot of your Instant Pot (I used the DUO 6 Qt). Place trivet.
  
• Place the two loaf pans on top. If you're doubling the recipe, you can stack two more mini pans in a criss-cross pattern. Loosely cover the pans with aluminum foil, to prevent any condensation from dripping in the pans.
  
• Close the lid. Set valve to Sealing position. Press Manual/Pressure Cook for 15 minutes. Wait for natural pressure and open the lid once the pin drops. Cool cornbread for 5-10 minutes before slicing. Enjoy with honey butter or pumpkin butter!
  

Alternative Method: Oven

• Bake in a preheated 350°F oven for 12-14 minutes. The actual time will depend on your oven. Check for doneness at the 12-minute mark by inserting a toothpick into the center. If it comes out clean, you’re good. If not, pop-it back in for another minute or two.
  

Notes

• Use your favorite boxed cornbread mix. I love Trader Joe's or Jiffy. One-half of a 15-ounce box or one 8.5-ounce box will make two mini loaves. Double the recipe to make four.
• Use more Pumpkin Pie Spice, if desired. This recipe is light on the spices. Use more pumpkin pie spice for more of those warming spices.
• The Instant Pot method creates softer loaves. And it doesn't create that crispy, outer golden crust. Bake in the oven for that crisp, outer surface.
• Baking Pan Adjustment: These cook times are based on 2 mini loaf pans measuring 5 ½ by 3 inches. This recipe can also be made in a 7-inch spring form pan, which easily fits in a 6qt Instant Pot. Follow the recipe and adjust the cook time to 25 minutes.
• Milk makes the bread lighter. Adding milk in this recipe results in a fluffier and lighter cornbread.
• Bake into muffins. Easily transform this loaf recipe into muffins. Scoop the batter into a 12-cup muffin tin and bake in a preheated 350 degree oven for 12-13 minutes. Makes a wonderful portable snack or side to your brunch table.
• Use the bread for stuffing. One of my absolute favorite Thanksgiving sides is cornbread stuffing. I recommend doubling the recipe to make 4 loaves. Dice into 1-inch pieces and use it as the bread component for your favorite stuffing recipe.
• Store in the fridge or freezer. Keep for up to 4 days in the fridge. For longer storage, double-wrap each individual loaf in plastic wrap, then wrap in foil. Or, place in two large freezer storage bags. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours on the kitchen counter.

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 40g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 560mg | Potassium: 161mg | Fiber: 4g | Sugar: 13g | Vitamin A: 5269IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

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