These are delicious! Incredibly moist, surprisingly healthy and taste like little pumpkin pies. I ate the last one this morning and will definitely be making them again this weekend.
I can’t lie. Looking at the list of ingredients, I was incredibly skeptical that these would be good. They are actually probably in the top 5 of best muffins I have ever made. So good, that I would consider eating them for dessert with a little whipped topping on them like pumpkin pie!
Recipe adapted from Chocolate Covered Katie.
Muffin ingredients:
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup pure pumpkin puree
- 1/3 cup light brown sugar
- 2 tablespoons pumpkin butter
- 1 teaspoon vanilla
- 1/4 cup milk of choice
- 1/4 heaping cup of coconut oil
Filling ingredients:
- 3/4 cup pumpkin puree
- 2 tablespoons light brown sugar
- 2 tablespoons pumpkin butter
- 1 tablespoon coconut oil
- 1/8 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
For the muffins:
Preheat oven to 400F.
Whisk flour, baking powder, pumpkin pie spice, cinnamon and salt together.
In a separate bowl, combine pumpkin puree, brown sugar, pumpkin butter, milk, and coconut oil until smooth.
Gently fold the dry ingredients into the wet. Do it stages and make sure not to over mix.
Divide batter evenly into a previously greased muffin tin. My batter made 12 full size muffins and 6 mini muffins.
Let the batter rest while you make the filling.
For the filling:
In a small bowl, combine the pumpkin puree, sugar, pumpkin butter, coconut oil , pumpkin pie spice and salt.
Divide filling evenly on top of the muffin batter.
Bake for 18-20 minutes or until a toothpick comes out of the muffin clean. Obviously , I baked the mini muffins for less time, probably 10-12 minutes.
Let cool completely.
These keep for about a week in an airtight container in the refrigerator.