Rustic Pumpkin Pie Filled Pumpkin Muffins

Serves	12 very large muffins
Prep time	5 minutes
Cook time	18 minutes
Total time	23 minutes
Dietary	Vegan
Meal type	Bread, Breakfast
Website	Muffin recipe adapted from Post Punk Kitchen

Ingredients

1 cup whole wheat flour
¾ cups unbleached all purpose flour
1 tablespoon aluminum free baking powder
⅛ cup + 1 teaspoon Stevia in the Raw or sugar of choice (separated )
1 ¼ teaspoon pumpkin pie spice
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ teaspoon + ⅛ teaspoon salt (separated)
1 cup + ¾ cup organic pumpkin puree (NOT PIE FILLING, separated)
¼ cup + 1 tablespoon light brown sugar (packed, separated)
4 tablespoons apple butter (separated)
½ cup unsweetened vanilla almond milk
¼ heaping cup + 1 heaping tablespoon pure virgin coconut oil (measured solid and melted, separated)

Step 1
Preheat oven to 400 degrees.
Step 2
Sift flours, baking powder, ⅛ cup stevia, pumpkin pie spice, cinnamon, cloves, and salt in a bowl.
Step 3
In a separate bowl, combine 1 cup pumpkin puree, ¼ cup brown sugar, 2 tablespoon apple butter, almond milk, and ¼ cup melted coconut oil and stir until well incorporated.
Step 4
Gently fold the dry ingredients into the wet (I did this in thirds) stirring just until each third is combined. DO NOT OVERMIX!!!
Step 5
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.
Step 6
In a separate bowl, add ¾ cup pumpkin puree, 1 teaspoon Stevia, 1 tablespoon brown sugar, 2 tablespoon apple butter, 1 tablespoon melted coconut oil, and ⅛ teaspoon salt and stir until well combined.
Step 7
Scoop about 2 teaspoon or so of pie filling mixture onto the top of each muffin.
Step 8
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Step 9
Enjoy!