Skip to main content

Buy 2 pieces of Bakeware, get a free set of silicone grips! Shop now PLUS get free shipping on orders over $59

Pumpkin Spice Cornbread Mini Cakes

Lodge Cast Iron | April 21, 2020

Pumpkin spice doesn't have to be just for fall. These mini cornbread cakes are perfect for a quick and easy dessert all year round!

Prep Time
10 minutes
Cook Time
15 minutes
Cook it With Our
Pumpkin spice cake


Pumpkin Spice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
Pumpkin Spice Cornbread Mini Cakes
  • 2 cups Martha White self-rising Cornmeal
  • 2 teaspoons pumpkin spice
  • 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup whole milk
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 4 tablespoons brown sugar
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted


1. Preheat oven to 425°. While oven is preheating, spray Mini Cake Pan with vegetable oil and place in the oven to preheat.

2. Whisk together cornmeal, two teaspoons of pumpkin spice, and sugar.

3. In a separate bowl, whisk together eggs, milk, pumpkin puree and honey.

4. Add the egg mixture to the cornmeal and combine.

5. Remove the pan from the oven and carefully fill each mold 3/4 of the way with batter.

6. Bake for 15 minutes or until golden brown and edges are crispy

Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Lodge Cast Iron

We hope you enjoy our stories and recipes! Follow us on InstagramFacebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed!

Ratings background image.

How would you rate this recipe?

Thanks for rating

Recommended recipes you might like

Pork chop pan

Get $10 off any $50+ order!

While you're shopping, become a Pan Fan today and sign up for our newsletter!

By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy.

Please try again.