Pumpkin Cornbread

Pumpkin Cornbread // take a megabite

I’ve made this a bunch, you guys! I love it so very much. I like it with cider or coffee for breakfast and with soup for dinner, or even as a late night snack with honey butter. Sometimes I eat all the cornbread. Sometimes I ask Elliot if he can tell that I ate an embarrassing amount. He always says I still look fly. I’m thinking he’s being a bit too nice, but I love him for it.

Oh! And sorry I didn’t slice it for the photos, you guys. The truth is, I wanted it to be fully intact to bring to a friend’s house. You see, soup was happening for dinner and this was the fall-time side. But rest assured it’s a dream. Slice it or pick it up and eat it like a giant muffin-cookie. Elliot won’t judge you ever and neither will I.


Pumpkin Cornbread|
Recipe adapted from Sugarcrafter


  • 1 cup whole wheat flour (or AP)
  • 1 T baking powder
  • 1 t kosher salt
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/2 cup brown sugar
  • 1 cup cornmeal
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup olive oil
  • 1 T molasses


  1. Preheat your oven to 400F. Grease an 8-inch baking dish. Line the bottom with a parchment round, if you want!
  2. In a medium bowl whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal. In a smaller bowl whisk together the eggs, pumpkin, oil and molasses. Add the wet ingredients to the dry ingredients and stir until just combined.
  3. Transfer to the prepared dish and smooth out the top as much as possible. Bake for 30 minutes or until a knife inserted in the center comes out clean.

Yay! Click HERE for a printable pdf of the recipe above.

Weekending in October // take a megabite

 I’ve been eating swirly twirly toast, cookie dough,
salmon with Cindy, and double the breakfast.

22 thoughts on “Pumpkin Cornbread”

      1. Pumpkin hushpuppies? Hells yeah!

        I’m glad my pup doesn’t tell anyone when I eat an entire something by myself. His eyes aren’t even all that judge-y. He’s a good bud.

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