Pumpkin muffins. Early fall isn’t complete without them. These pumpkin cornbread muffins are just slightly sweet, moist and packed with all sorts of pumpkin goodness. The layered cream cheese and pumpkin butter topping sends them over the edge.

pumpkin muffins with cream cheese and pumpkin butterYou know the cream cheese pumpkin muffins you see at Starbucks? These are a better-for-you (and tastier) version of those. They’re more dense than bakery style muffins because they’re packed with more Vitamin A rich pumpkin. You can skip the cream cheese and pumpkin butter topping if you like, but that wouldn’t be as much fun or nearly as tasty. Adrian prefers his sans topping, but not me. And if you prefer your pumpkin muffins topped with streusel, try these Pumpkin Muffins with Streusel Topping.

pumpkin muffins topped with cream cheese and pumpkin butterHere’s how to make these little muffins:

Pumpkin Corn Bread Muffins with Cream cheese and Pumpkin Butter

Time: 30 minutes

Makes: 16 muffins

  • 1 cup yellow cornmeal
  • 1 cup whole wheat flour
  • 1 cup walnuts, chopped
  • 1 15oz can 100% pure pumpkin (not pumpkin pie filling)
  • 1.5 cup coconut milk
  • ½ tsp salt
  • 3 tbsp pumpkin pie spice
  • 1 tbsp vanilla powder
  • 2 tsp baking powder
  • ½ cup light brown sugar
  • 1 egg, beaten
  • ¾ cup light cream cheese
  • ½ cup pumpkin butter

Preheat oven to 400. Line a muffin tin with muffin liners and spray each with nonstick spray. Combine dry ingredients then add wet ingredients and mix until combined.  By heaping tablespoon, add batter to muffin tins (this makes about 16 muffins, so, if you have them use 2 muffin tins), filling each ¾ full. Bake 15-18 minutes until a toothpick inserted in the center comes out clean. Cool. Top each with a smear of cream cheese and a drizzle of pumpkin butter.

pumpkin muffins with cream cheese and topped with pumpkin butter