Pumpkin Pie Muffins

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.

Pumpkin spice latte

Earlier this month,  the Chicago Tribune tweeted “must-try autumn” recipes. Being that I love autumn cooking and baking, I took a quick scroll through. I wasn’t excited by most of them, but did decide to try the DIY pumpkin spice latte.
I don’t typically buy fancy coffee drinks. I drink coffee, but generally only add a little cream or cream and sugar. Most of those fancy drinks are just too sweet for me and don’t pack enough punch.
This one was pretty good though. I made a few changes to make it healthier.

2 cups unsweetened vanilla coconut or almond milk
3 tablespoons pure pumpkin
2 tablespoons sugar
1/2 teaspoon pure vanilla
1/2 teaspoon pumpkin pie spice
1 cup strong brewed coffee

Combine milk, pumpkin and sugar in a saucepan. Cook over medium heat, stirring, until steaming. Remove from heat, stir in vanilla and pumpkin pie spice. Whisk mixture until foamy.

Transfer to two mugs, filling each only half way; top with coffee. See, the coffee coming down the side of the mug. Well, that’s because I spilled about half the coffee on the counter while trying to take a picture at the same time. I have so much talent.

You can get all fancy and top with whipped cream or sprinkle with cinnamon or more pumpkin pie spice.

Drink hot. This would be easy to make a big pot for a nice brunch.

Easy pumpkin oatmeal

Pumpkin pie oatmeal for one. Warm and satisfying.

Combine 1/3 cup gluten free oats, 2/3 cup unsweetened vanilla almond milk, 1/3 cup pure pumpkin, 1/2 of a ripe banana(sliced), pumpkin pie spice and cinnamon.

Cook according to directions on oat package. Stirring occasionally to combine ingredients and mashing pieces of banana. I add the banana for nutrition and as a natural sweetener. Once cooked, place in a mug or bowl. Sprinkle with flax and chia.

Top with pieces of almond and the other half of banana.

This is a very healthy breakfast, full of nutrients. It’s also very tasty, gluten free and doesn’t have any added sugar. If it’s not sweet enough you can always drizzle with maple syrup.