So, yeah, this recipe…
This recipe is one of the most brilliant ideas I’ve ever heard of.
These slightly sweet, super moist pumpkin muffins are 100% vegan, fairly low in sugar, and are made with whole wheat flour. Oh, and did I mention they are also filled with a homemade pumpkin pie filling?
Not mixed with a pre-made, chemical infused canned pumpkin pie filling, but STUFFED with a pumpkin mixture that tastes exactly like pumpkin pie that can easily be thrown together in a matter of minutes.
This idea makes me want to scratch my head and scream, “Why didn’t I think of that?!?” Because I so totally didn’t.
My HUSBAND did.
GAH! I love that man.
How could I have never seen these before? How could I have never thought of these before?!?
I’m not kidding.
These had to have been made before by someone, right?
I’m sure they have, but I couldn’t find a recipe like this anywhere on the interwebz. Once Will put the idea in my head, I just knew that I was going to Google the term and find that this recipe had been made a gazillion, million times before by everyone and their sister’s cousin’s baby daddy, just like the absolutely delicious cheesecake filled pumpkin muffins that you see everywhere nowadays.
I sure didn’t find a one.
How is that possible?
I did find recipes called “Pumpkin Pie Filling Muffins” or “Pumpkin Muffins made with Pumpkin Pie Filling”, but I did not find a muffin recipe that actually filled the muffins with pumpkin pie filling.
Clearly, I’m not at all saying that this hasn’t been done before, but I am saying that I’ve never seen it.
Getting to know you…
What’s your favorite pie filling?
Does your husband/S.O. come up with recipe ideas?
Which of you cooks more?
Rustic Pumpkin Pie Filled Pumpkin Muffins
- 1 cup whole wheat flour
- 3/4 cups unbleached all purpose flour
- 1 tablespoon aluminum free baking powder
- 1/8 cup + 1 tsp Stevia in the Raw or sugar of choice (separated )
- 1 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon + 1/8 tsp salt (separated)
- 1 cup + 3/4 cup organic pumpkin puree (NOT PIE FILLING, separated)
- 1/4 cup + 1 tbsp light brown sugar (packed, separated)
- 4 tablespoons apple butter (separated)
- 1/2 cup unsweetened vanilla almond milk
- 1/4 heaping cup + 1 heaping tbsp pure virgin coconut oil (measured solid and melted, separated)
|Preheat oven to 400 degrees. |
|Sift flours, baking powder, 1/8 cup stevia, pumpkin pie spice, cinnamon, cloves, and salt in a bowl. |
|In a separate bowl, combine 1 cup pumpkin puree, 1/4 cup brown sugar, 2 tbsp apple butter, almond milk, and 1/4 cup melted coconut oil and stir until well incorporated. |
|Gently fold the dry ingredients into the wet (I did this in thirds) stirring just until each third is combined. DO NOT OVERMIX!!! |
|Using an ice cream scoop, scoop the batter into a muffin tin sprayed with non-stick spray. Let rest while you make the pie filling. |
|In a separate bowl, add 3/4 cup pumpkin puree, 1 tsp Stevia, 1 tbsp brown sugar, 2 tbsp apple butter, 1 tbsp melted coconut oil, and 1/8 tsp salt and stir until well combined. |
|Scoop about 2 tsp or so of pie filling mixture onto the top of each muffin. |
|Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely. |
Serving Size 1 muffin
Servings Per Container 12
Amount Per Serving
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat g
Trans Fat g
Total Carbohydrate 25g
Dietary Fiber 3g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.