Pumpkin Spice Cornbread in Instant Pot (or Oven)

By Garam Masala Kitchen
November 21, 2017
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Author Notes: Earthy and sweet cornbread mix meets creamy and moist homemade pumpkin puree– the result is a soft, moist and delicious Pumpkin Spice Cornbread. Full oven recipe and variation at: http://garammasalakitchen...)
This holiday season, I am jazzing up a tried and trusted store-bought cornbread mix from Trader Joe’s, that I have been using for years. This cornbread will make a great addition to your table. Enjoy it as-is or make stuffing with it. Pair it with honey butter or pumpkin butter and enjoy it with a cup of tea or coffee for a delicious and light snack.
Garam Masala Kitchen


Makes: 2 mini loaves

  • 4 tablespoons melted butter
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/2-3/4 teaspoons pumpkin spice
  • 7.5 ounces Cornbread mix
  1. Melt butter in the microwave, about 20-30 seconds. Add egg, pumpkin puree, milk and pumpkin pie spice. Whisk together. Add cornbread mix and mix with a spatula.
  2. Grease mini-baking loaf pans with any baking/cooking spray. Divide the better equally between two Mini Loaf Pans.
  3. Pour 1 cup water in the Inner pot of your Instant Pot (I used the DUO 6 Qt). Place trivet. Place two loaf pans on top. If you're doubling up the recipe, you can stack two more on top as shown in the video.
  4. Close lid. Set valve to Sealing. Press Manual for 12 minutes. Open lid after natural pressure release. Cool cornbread for 5 -10 minutes before slicing. Enjoy with honey butter!

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