Maple Pumpkin Cornbread with Einkorn Flour

ByJennifer Hall Published


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This maple pumpkin cornbread is everything I want in a cozy fall cornbread. The center is soft and tender, with pumpkin adding moisture for a delicate, almost cake-like crumb. Maple syrup and pumpkin give it just the right amount of sweetness, while einkorn flour keeps the texture tender and cornmeal adds just enough texture. A sprinkle of crunchy pumpkin seeds adds an elegant touch, and a brush of maple butter glaze takes it over the top. Serve it warm alongside chili, soup, or your favorite fall dinner.

When fall hits the PNW, I want all the cozy things: soups, stews, chili, warm sweaters, thick socks, and this pumpkin maple cornbread is no exception!

I love pairing this cornbread with a warm bowl of hearty chili. It just hits the spot every time. The pumpkin flavor is subtle and not overpowering, but it helps keep this cornbread soft and moist instead of dry and crumbly. Slightly sweet from the maple syrup, it’s the perfect fall side dish and one you’ll want to make on repeat all season long.

Table of Contents

Ingredient’s You’ll Need For Einkorn Cornbread

  • Einkorn Flour: All-purpose einkorn flour, the key here is accurate measurements! Using a food scale to measure out exact grams is best, but if you don’t have one, spoon and level the flour. 
  • Cornmeal: I like to use a medium cornmeal, it gives you noticeable cornmeal texture without being overly coarse or gritty.
  • Baking soda: Helps the cornbread rise and contributes to browning.
  • Baking Powder: Helps give the cornbread a light, tender texture.
  • Salt: Use a fine grain sea salt
  • Melted butter: I like to use salted butter, but if you don’t have salted butter add 1/8 tsp more to the dry ingredients.
  • Maple syrup: Adds the perfect amount of sweetness.
  • Pumpkin puree: Use pure canned pumpkin, not pumpkin pie mix.
  • Eggs: Helps with structure.
  • Milk: Adds moisture and helps create a tender crumb.

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Kitchen Scale
8×8 Metal Pan

Step-By-Step How to Make Maple Pumpkin Cornbread with Einkorn Flour

1

Combine Wet Ingredients

In a small bowl, whisk together pumpkin puree, maple syrup, milk, melted butter, and eggs until well incorporated and smooth.

2

Combine Dry Ingredients

In a another medium bowl, whisk together all purpose einkorn flour, cornmeal, salt, baking soda and baking powder.

3

Combine Wet and Dry

Add wet ingredients to the dry ingredients and mix until well incorporated. Let the batter rest for 10 minutes while you preheat the oven to 350 degrees Fahrenheit and prepare your pan.

4

Transfer and Bake

Transfer the batter to a parchment-lined 8×8-inch metal pan (see the recipe card for other pan options). Bake for 30–35 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean.

Helpful Tips

  • Be sure to incorporate all the flour and cornmeal until no dry bits remain.
  • Let the batter rest for 10 minutes before baking. This gives the einkorn flour and cornmeal time to hydrate, resulting in a more tender, moist cornbread.

How to Store pumpkin cornbread?

Once completely cooled, cover tightly with plastic wrap or Ziplock and store at room temperature for up to 2 days. For longer storage, place in an airtight container and refrigerate for up to 5 days. Keep in mind that refrigeration usually causes the cornbread to dry out.

Can I use a different pan?

Yes! An 8×8-inch metal pan is preferred, but an 8×8-inch glass pan or 9-inch round pan will also work. If using glass, the cornbread may take a little longer to bake. A 9-inch round pan also works, however the cornbread will be a bit thinner and bake a little faster, so adjust the baking time accordingly.

Is this pumpkin cornbread sweet?

Yes, this is a sweet cornbread, but it’s not overly sweet or cake-like. The maple syrup gives it just enough sweetness to balance the savory cornmeal and pumpkin without tasting like dessert. In my opinion, its the perfect balance! It’s delicious with a little butter on its own, but I especially love serving it alongside chili, soups, and hearty fall dinners.

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Einkorn Pumpkin Maple Corn Bread

Jennifer Hall
Einkorn pumpkin maple cornbread is the perfect warm and cozy fall side dish that pairs perfectly with an easy crockpot dinner. This cornbread is moist and tender with just the right amount of sweetness from maple syrup and pumpkin. It has a soft, delicate crumb with a slightly buttery, golden crust and is delicious served warm with a little butter.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Baking, Breakfast
Cuisine American
Servings 9 Servings

Equipment

Ingredients
  

Muffins

  • 180g (3/4 cup) Canned pumpkin puree
  • 150g (½ cup) Maple syrup
  • 113g (½ cup) Melted salted butter
  • 60g (¼ cup) Milk
  • 2 Large Eggs
  • 120g (1 cup) Einkorn flour (all purpose)
  • 150g (1 cup) Corn meal
  • 2 tsp Baking powder
  • ¼ tsp Baking soda
  • ½ tsp Fine grain sea salt

Topping

  • 2 tbsp Pumpkin seeds/pepitas raw

Maple Butter Glaze (optional)

  • 1 tbsp Melted butter
  • 1 tbsp Maple syrup

Instructions
 

  • Combine dry ingredients: To a bowl add einkorn flour, cornmeal, baking soda, baking powder, and salt. Set aside.
  • Combine wet ingredients: In a large bowl add pumpkin, maple syrup, milk, melted butter and eggs. Mix until well combined.
  • Combine wet and dry: Add your dry ingredients to your wet and mix until well combined and the flour is incorporated.
  • Rest the batter: Let the batter rest for about 10 minutes while you prepare the pan and preheat the oven.
  • Preheat and Prep: Preheat the oven to 350°F. Line a metal 8×8 pan with parchment paper.
  • Transfer: Transfer the batter to a parchment-lined 8×8-inch metal pan (see below for other pan options). Use an offset spatula to spread the batter evenly and smooth the top. Sprinkle with pumpkin seeds.
  • Bake: Bake for 30–35 minutes, or until the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean.
  • Glaze the top (optional): Brush the warm cornbread with a mixture of melted butter and maple syrup, if desired. Let cool in the pan for 10 minutes, then serve warm. Enjoy!

Notes

Pan Options:
A metal 8×8-inch pan is preferred for the most even and consistent baking and browning.
A 9-inch round cake pan will also work and may bake a few minutes faster.
An 8×8-inch glass pan will also work however it will take a few extra minutes to bake. Watch the center closely as glass typically doesn’t heat as evenly or as hot as metal. 
Keyword einkorn cornbread, einkorn flour recipes, einkorn maple cornbread, einkorn pumpkin cornbread, einkorn pumpkin maple cornbread, pumpkin cornbread, pumpkin maple cornbread
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