Are you looking for an easy and delicious recipe that will leave everyone asking for more? Look no further, as I’m about to share a recipe for Easy Pumpkin Cornbread in a Crockpot with you! Pumpkin is the perfect ingredient for creating moist and flavorful baked goods, and when combined with classic cornbread flavors, it makes a match made in heaven.
As someone who loves experimenting in the kitchen, I’ve found that crockpot cooking is one of the easiest ways to create mouth-watering dishes while saving time and effort. This easy-to-make pumpkin cornbread recipe is perfect for busy weeknights or cozy weekends at home.
But wait, there’s more! This recipe is also adaptable to different dietary needs. It can be made gluten-free by using gluten-free flour, and lactose-free by substituting margarine or coconut oil for butter. Plus, by using canned pumpkin puree instead of fresh pumpkin, this recipe can be made all year round!
So what are you waiting for? Grab your mixing bowl and let’s get started on making the best pumpkin cornbread you’ve ever tasted!
Why You’ll Love This Recipe
Are you looking for an easy, make-ahead and delicious recipe that will impress your family and friends at your next fall gathering? Look no further than this Easy Pumpkin Cornbread in a Crockpot Recipe! This is the perfect recipe for those cold autumn nights where you want something warm and comforting.
What makes this recipe so special? First off, it’s incredibly easy to make. With just a few simple ingredients and a slow cooker, you can have a soft, slightly sweet cornbread that is made with pure pumpkin in no time. Plus, it’s naturally gluten-free!
But not only is it easy to make, it’s also incredibly versatile. This cornbread can be served as a side dish for chili or soup, used to create a delicious cornbread casserole or even transformed into irresistible pumpkin cornbread muffins. The possibilities are endless!
And let’s talk about the flavor – with the addition of cinnamon, pumpkin pie spice and brown sugar, this pumpkin cornbread has just the right amount of sweetness and spice. It’s like enjoying a slice of pumpkin pie in bread form.
But what really takes this recipe to the next level is the rich and decadent pumpkin maple spread made with buttery margarine, maple syrup and canned pumpkin. Trust me when I say that slathering this on top of a warm slice of cornbread makes all the difference.
However, don’t just take my word for it – try this easy pumpkin cornbread in a crockpot recipe for yourself and taste the magic! With its quick and easy preparation, naturally gluten-free ingredients and delicious flavor, this recipe is sure to become one of your go-to recipes for fall gatherings or cozy nights in.
Let’s get started by gathering our ingredients to make this Easy Pumpkin Cornbread in a Crockpot Recipe.
Here’s what you’ll need:
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of pumpkin pie spice
- 1/2 cup of brown sugar
- 1 cup of canned pumpkin puree
- 1/4 cup of maple syrup
- 2 eggs, at room temperature
- 1/4 cup of unsalted butter, melted and cooled
- 1/2 cup of buttermilk
Don’t worry if you don’t have all the ingredients on hand. I’ll show you some easy substitutions and variations later on. Let’s proceed to the next section and find out why you’ll love this recipe.
The Recipe How-To
Now that you have all of the ingredients and equipment ready, let’s get cooking! We will start by mixing the dry ingredients in one bowl and the wet ingredients in another. Then, we will mix them together to create our pumpkin cornbread batter.
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- ⅓ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree
- 2 large eggs
- ¼ cup melted butter or margarine
- ¼ cup maple syrup
- ½ cup water
In a mixing bowl, combine dry ingredients including cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice.
In a separate mixing bowl, whisk together wet ingredients including pumpkin puree, eggs, melted butter or margarine, maple syrup and water until smooth.
Pour wet mixture into dry mixture gradually stirring until well combined.
Grease a slow cooker with butter or nonstick spray.
Pour the batter into the prepared slow cooker pot and cover.
Cook on high for two to three hours or until a toothpick comes out clean when inserted into the center of the cornbread.
Once finished cooking, allow it to cool for a few minutes before carefully removing from the slow cooker.
Cut into squares and serve with honey butter or as desired.
This recipe is very simple but if you want some variations, you can make pumpkin cornbread muffins instead of using a crockpot by making them directly in a muffin tin! Just adjust cooking time accordingly to your muffin size.
That’s it – now that you know how to make easy pumpkin cornbread in your crockpot, you can whip up a batch any time you please!
Substitutions and Variations
Are you looking to switch things up in your pumpkin cornbread recipe? Look no further, because here are a few ideas for substitutions and variations.
– Gluten-free: If you’re eating gluten-free, swap out the regular flour with a gluten-free flour blend. You can also use buttermilk instead of regular milk for added flavor.
– Raisins and Cinnamon: For some added flavor and texture, mix in a cup of raisins and a teaspoon of cinnamon into the batter.
– Honey Butter Drizzle: Once the cornbread is fully cooked, try drizzling some honey butter on top for an indulgent treat.
– Pumpkin Spice: If you want to really enhance the pumpkin flavor, add a teaspoon of pumpkin pie spice or ground nutmeg to the recipe.
– Maple Syrup: If you’re a fan of sweet cornbread, substitute some of the brown sugar with maple syrup. You can even add some chopped pecans for an extra crunch.
– Canned Pumpkin: If you don’t have any fresh pumpkin on hand, canned pumpkin puree also works great in this recipe. Just make sure you check for any added sugar or spices before mixing it in.
– Cornmeal: To give your cornbread some extra texture, use stone-ground cornmeal instead of regular cornmeal. This will give it a more rustic feel and crunchy texture.
With these substitutions and variations, you can personalize your pumpkin cornbread however you like. Whether you’re in the mood for something sweet or savory, these changes will keep your taste buds entertained.
Serving and Pairing
When it comes to serving this easy pumpkin cornbread in a crockpot recipe, there are various options to consider. The soft, slightly sweet and pumpkin-spiced muffins go perfectly with chili and soups. It is a perfect side dish that adds a subtle flavor with its unique ingredients.
If you’re looking for something sweet, consider pairing the cornbread muffins with honey butter or maple syrup. Trust me, the combination of sweet cornbread and sticky honey is something truly remarkable.
This pumpkin cornbread recipe can also work as a standalone snack or breakfast option. You can serve it as an alternative to regular bread with your favorite morning spread. There’s nothing as satisfying as freshly baked homemade pumpkin cornbread muffins to provide the perfect start to your day.
For a gluten-free option, you can pair it with roasted vegetables or some protein sources such as grilled chicken or pork chops. It will balance out the flavors and add freshness to your meal.
Whether you’re hosting a big fall feast, having a cozy night in, or planning an outdoor picnic – this pumpkin cornbread in a crockpot recipe makes any occasion celebratory. So, get creative and pair it up with your favorite dishes!
Make-Ahead, Storing and Reheating
Making this Easy Pumpkin Cornbread in a Crockpot recipe ahead of time is an excellent option, especially when you have guests coming over. You can prepare it the night before and store it in an airtight container in the refrigerator or freezer. Once you’re ready to serve, reheat it either in the microwave or oven.
To reheat in the microwave, place the cornbread on a plate and heat it for around 20-30 seconds. If you’re heating frozen cornbread, then you’ll need to keep it in the microwave for a couple of minutes.
If you want to reheat it in the oven, make sure to preheat your oven first to 350°F then put the cornbread in a baking dish lined with parchment paper, cover with foil and bake for around 10-15 minutes.
When storing this delicious homemade pumpkin cornbread, make sure that you let it cool down completely before placing it in the refrigerator or freezer. If properly stored in an airtight container or wrapped tightly with plastic wrap, the bread can last up to three days inside your refrigerator, while frozen bread can last up to two months.
For best results, do not add any toppings such as honey butter or margarine until reheating as they will make the bread feel soggy. The bread is entirely tasty on its own and reheats well without additional ingredients.
Keep these tips in mind so that you can store and reheat your Pumpkin Cornbread perfectly without compromising its taste!
Tips for Perfect Results
When it comes to slow cooker recipes, achieving perfect results is not always easy. But fear not! I’ve gathered some valuable tips and suggestions to help you make the perfect Easy Pumpkin Cornbread in a Crockpot Recipe.
First of all, when making any slow cooker recipe, make sure that the lid fits snugly on the crockpot. This ensures that the heat is evenly distributed and that the food is cooked evenly as well. When making this particular recipe for pumpkin cornbread, it’s important to use a 5-quart crockpot as a smaller crockpot may cause the edges of the bread to become overcooked and dry.
Another useful tip is to line your crockpot with parchment paper or a liner before adding the batter. This helps to prevent sticking and makes it easier for you to remove the bread once it has cooked.
When mixing the ingredients together in a mixing bowl, be sure not to overmix – this can lead to tough, chewy bread. Simply mix until all ingredients are combined and then stop.
If you want your pumpkin cornbread muffins to be extra moist and flavorful, add a spoonful of honey butter on top while they’re still warm! It will also add an extra sweetness that perfectly balance the salty taste of homemade pumpkin cornbread.
Lastly, do not open the crockpot during cooking unless necessary as this releases heat and slows down cooking time.
By following these tips and suggestions, you’re sure to have perfectly baked Easy Pumpkin Cornbread in your Crockpot!
In conclusion, if you are looking for an easy and flavorful fall recipe that everyone will enjoy, this easy pumpkin cornbread in a crockpot recipe is perfect for you. Not only is it quick and simple to make, but it is also versatile and can be adapted to suit your preferences.
Whether you follow the recipe as written or experiment with substitutions and variations, this pumpkin cornbread recipe is sure to impress. And with its soft, slightly sweet texture and delicious pumpkin flavor, it is the perfect accompaniment to your favorite chili or soup.
So go ahead and give this slow cooker pumpkin cornbread a try, and I guarantee that once you do, it will become one of your go-to recipes for every fall gathering. Happy cooking!
Easy Pumpkin Cornbread in a Crockpot Recipe
- 1 (8 1/2 ounce) box Jiffy cornbread mix
- 0.333 (15 1/16 ounce) can pumpkin
- 1 egg
- 1/3 cup water
- 1/4 teaspoon cinnamon
- 2 tablespoons raisins
- 1 teaspoon butter or 1 teaspoon margarine
- Line the bottom of a 1.5 quart crock with parchment paper.
- Grease the crock & paper with the butter or margarine.
- Put cornbread mix into a bowl and add the cinnamon.
- Break egg into another bowl and add the water to that and then stir it a bit to break the yolk.
- Put the 1/3 can of pumpkin on top of the cornbread mix and then add the egg and water. Combine. Mixture will be a little lumpy.
- Pour the mixture into the crock and turn the slow cooker onto high.
- Let it bake for 2 hours and then lift the lid to test with a toothpick. It probably won't be done so set the timer for another half hour and lift the lid and check again. It should be near done or done. If not give it another 15 minutes or so. The top will not turn brown, but the sides will.
- To remove from the crock, slide a knife around the sides and then turn the crock upside-down over a plate. It should slide out, and then turn it over on another plate and serve the cute little round thing.
- Makes 4 muffin sized servings.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.