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Rustic Pumpkin Pie Filled Pumpkin Muffins


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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


  • 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)


Step 1
Preheat oven to 400 degrees.
Step 2
Sift flours, baking powder, 1/8 cup stevia, pumpkin pie spice, cinnamon, cloves, and salt in a bowl.
Step 3
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.
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 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.
Step 7
Scoop about 2 tsp 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
Love y'all!

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