Easy Pumpkin Cornbread

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This easy pumpkin cornbread using jiffy mix and canned pumpkin bakes up so moist and fluffy.  A shortcut recipe that will save you time and makes enough to fit a 9x13 baking dish. 

I’ll show you step by step how easy to make the perfect side for the Fall Season, Sunday Dinners, Potluck, Thanksgiving or Holidays. 

This recipe is similar to my Jiffy Sweet Potato Cornbread recipe. 

Love Pumpkin? Check out this Pumpkin Tres Leches Cake or Cake Mix Pumpkin Cobbler recipes. 

Jump to:

• How To Make Pumpkin Cornbread With Jiffy Mix
• Tips & Suggestions
• Step By Step Directions and Photos 
• Easy Pumpkin Cornbread

How To Make Pumpkin Cornbread With Jiffy Mix

This Jiffy pumpkin cornbread recipe levels up the box directions by substituting ingredients and adding a couple additions. The Best Pumpkin Cornbread Ever!! 

Ingredients and Substitutions

Mix - Two boxes of Jiffy Cornbread Mix.

Pumpkin - 100% pure canned pumpkin puree (not pumpkin pie filling). Substitute with 2 cups of fresh pumpkin puree if preferred. 

Eggs- Two large whole eggs.

Butter - Salted or unsalted will be delicious. Substitute oil for a super moist texture. 

Milk - Whole Milk is preferred but any fat content could be substituted. Buttermilk would also be delicious. 

Sugar- White or cane sugar, substitute honey or a touch of maple syrup. 

Toppings and Variations

If you would like a savory cornbread omit the sugar and to add sweetness or extra flavor try these topping options.  

Honey Butter - Top with pats of butter and drizzle honey or melt them both together and spread it onto the cornbread. 

Cinnamon Brown Sugar Butter - Make a quick compound butter mixing softened salted butter, brown sugar, cinnamon, and a touch of honey. 

Spices - Warm spices like cinnamon, nutmeg, pumpkin pie spice blend or mixed spice. For a savory option parsley, rosemary, or dill. 

Caramel Sauce- Use homemade or store bought. 

Icing Glaze and Roasted Pumpkin Seeds - Add powdered sugar and water to make a quick icing glaze. Then top with roasted pumpkin seeds for the crunch. 

Tips & Suggestions

Preheat the oven early because the cornbread batter mixes up quickly. 

Don’t forget to grease the 9x13 baking pan or make pumpkin cornbread muffins. 

Reduce the sweetness by omitted the sugar.

If you prefer not to use a jiffy cornbread mix, use any 15oz cornbread mix of choice.

Don’t overmix the batter, mix until combined for tender and fluffy results. 

If you like a deeper orange color, add a drop of red food coloring. 

Serve with you favorite jam or preserves.

Make Ahead and Leftovers

This recipe can be easily made ahead or prepped up to 2 days before serving.

Store leftovers wrapped in plastic wrap or parchment paper then in freezer zipper bag. It can be kept in the refrigerator for up to 3 days or frozen up to 3 months. 

They can be easily reheated individually in the microwave or oven.

Step By Step Directions and Photos 

1. Grab the ingredients and prep them.
2. Preheat oven to 350°F and grease a 9x13 baking pan.

3. To a mixing bowl add pumpkin, milk, eggs, sugar, and melted butter. Mix well.

4. Add in jiffy cornbread mix.

5. I like to sift the dry mix into the bowl to remove any lumps.

6. Mix until just combined. Try not to overmix the batter.

7. Pour into the greased 9x13 baking pan. Place into the oven.

8. Bake for 45-55 minutes until a toothpick comes out clean. Remove from the oven and let cool.

9. Cut into squares and top with butter and honey or any topping, if preferred. Enjoy.