Pumpkin Cornbread

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• 1 cup all-purpose flour
  Ingredient note

  Source: 1 cup all-purpose flour
• 1 cup yellow cornmeal
  Ingredient note

  Source: 1 cup yellow cornmeal
• 1 Tablespoon baking powder
  Ingredient note

  Source: 1 Tablespoon baking powder
• 1 ¼ teaspoons ground cinnamon
  Ingredient note

  Source: 1 ¼ teaspoons ground cinnamon
• ¾ teaspoon baking soda
  Ingredient note

  Source: ¾ teaspoon baking soda
• ¾ teaspoon salt
  Ingredient note

  Source: ¾ teaspoon salt
• 1 1/3 cups pumpkin puree
  Ingredient note

  Source: 1 1/3 cups pumpkin puree
• 7 Tablespoons salted butter, melted and cooled
  Ingredient note

  Source: 7 Tablespoons salted butter, melted and cooled
• ½ cup honey
  Ingredient note

  Source: ½ cup honey
• 2 each large eggs, room temperature
  Ingredient note

  Source: 2 large eggs, room temperature
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract

1. Preheat your oven to 400 F.
2. In a large mixing bowl whisk together the 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 Tablespoon baking powder, ¾ teaspoon baking soda, 1 ¼ teaspoons ground cinnamon, and ¾ teaspoon salt.
3. In a separate medium mixing bowl or large liquid measuring cup, whisk together the 1 1/3 cups pumpkin puree, melted and cooled 7 Tablespoons salted butter, melted and cooled, ½ cup honey, 2 large eggs, room temperature, and 1 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until a few dry streaks remain. Let the batter sit for 10-15 minutes in the bowl.
4. Line a 8x8-inch or 9x9-inch baking pan with parchment, leaving an overhand for easy removal. Spray with baking spray.
5. Give the batter one more quick stir and evenly fill the baking pan, using a rubber spatula to even it out, as needed.
6. Bake on the middle oven rack for 18-25 minutes or until an inserted toothpick comes out clean. Do not underbake. Remove from the oven and let the cornbread cool in the pan on a wire cooling rack for 5-10 minutes before gently inverting it to cool on the wire cooling rack for an additional 10 minutes before slicing and serving.