It is the last day of Pumpkin Week. Are your eyes tearing up a little bit? Starting to water? Are you ready to say goodbye to pumpkin in your inbox every day of the week? I’m not sure I am ready. This week has been a good one!
We started with Pumpkin Chocolate Chip Donuts that were inspired by the best donut I have ever eaten, which happens to be made in my hometown.
Then we made those Chocolate cups filled with no-cook PUMPKIN CARAMEL! Swoon.
After that, savory things started to happen and Crispy Pumpkin Tacos were a huge hit, largely in part to their smokey sweet and perfect Chipotle Lime Crema.
And what would a Pumpkin Week be without a muffin? These ones were topped with a spiced crumb and their texture walked the line between pumpkin pie and muffin in the best way possible.
Savory took another swing at things with our Cheesy Pumpkin Scalloped Potatoes. The pumpkin might have taken a smaller role in this dish, but what it brought to the dish was priceless.
Then the PSL got a remix with some caramel notes and all natural sweeteners. I have been drinking one of these every morning since.
And finally, today is the last day, and we saved the weirdest and possibly best recipe for last: Pumpkin Spice Latte Cornbread Muffins with Coffee Cream.
In the making of this pumpkin week, we used approximately:
12 cans of pumpkin puree
3 lbs of fresh pumpkin (jk jk it was butternut squash)
About 2 lbs of chocolate??? (there was too much chocolate chip snackage for an accurate count)
Had 2 recipe failures (savory pumpkin tart and perfect pumpkin pie, I am still coming for ya!)
Took 825 photos (trigger happy?)
And personally ate one dozen pumpkin donuts.
Let’s take a look at the anatomy of this strange, but delicious, Pumpkin Spice Latte Cornbread Muffins with Coffee Cream recipe:
It starts with a pumpkin spice flavored cornbread muffin. The muffin is moist and fluffy, but has just enough texture from the cornmeal to keep things interesting. They are sweetened with maple syrup and flavored with real-deal pumpkin puree and pie spice. These muffins are great on their own.
But in a world where more is better and especially better when it is more pumpkin spice latte, we whip up (literally) a coffee flavored sweet cream to fill these muffins with. It is coconut cream with some maple syrup and a dash of espresso powder to get that latte flavor.
Sometimes the weirdest is the best.
These Pumpkin Spice Latte Cornbread Muffins with Coffee Cream Filling are a crazy twist on a classic PSL. This recipe has all the flavors in a sweet dessert form.
For the muffins:
- 1 cup cornmeal
- 1 cup sorghum flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup nondairy yogurt
- 1/3 cup melted coconut oil
For the coffee cream:
- 1 can coconut cream (chilled overnight OR the cream scooped off of the top of two cans of full-fat coconut milk)
- 2 tablespoons maple syrup
- 1 teaspoon espresso powder
- Preheat the oven to 350 degrees. Spray a 12 count muffin tin with nonstick cooking spray.
- In a large bowl, whisk together the cornmeal, sorghum flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another bowl, whisk together the pumpkin puree, maple syrup, yogurt, and coconut oil. Add the wet ingredients into the dry and stir to combine. Evenly distribute the batter between the muffin cups. Bake for 22-24 minutes or until the top of the muffins spring back when touched. Let the muffins cool in the tin for 5 minutes then transfer to a rack to cool completely.
- Once the muffins are cool, use a small knife to cut out a small circle in the top of each muffin. This is where we will dollop the coffee cream.
- Add the heavy coconut cream to a bowl, and using a hand mixer, beat the mixture until it is light and fluffy. Add in the maple and espresso powder and mix again until everything is well combined. Spoon a dollop of the cream into the hollowed out circle of each muffin. Serve immediately and store leftovers in the fridge.