Light Pumpkin Cornbread Recipe

This isn't your grandma's cornbread! Our Light & Fluffy Pumpkin Cornbread boasts a tender, moist crumb and a subtly sweet pumpkin flavor. Perfect for breakfast with honey butter and coffee, or as a delightful side dish. This recipe delivers a lighter-than-air texture that will impress your family and friends. Get ready for the fluffiest, most delicious cornbread you've ever tasted!

Prep Time 15 mins
Cook Time 65 mins
Calories 135.9 kcal
Protein 9g
Rating 5.0 (2 Reviews)
Light Pumpkin Cornbread 19

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light Pumpkin Cornbread

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How to Make Light Pumpkin Cornbread

  1. Preheat oven to 350°F (175°C) and grease a 9x9 inch glass baking pan.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup cornmeal, ¾ cup packed light brown sugar, 2 teaspoons baking powder, and 1 teaspoon pumpkin pie spice.
  3. Set aside the dry ingredients.
  4. In a separate bowl, whisk together 3 large egg whites, ½ cup plain yogurt, and 1 cup pumpkin puree.
  5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
  6. Pour batter into the prepared pan and bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cornbread cool in the pan for 10 minutes before cutting and serving. Enjoy warm with honey butter and your favorite beverage!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

18g

Fat

0g

Carbs

9g