I’m so sorry, I have become pumpkin obsessed!! I can’t help it!! With the chill in the air, the leaves starting to turn color, all I can think about is pumpkin! I think I need some serious help!! Every year at this time, I drive my family nuts with my pumpkin craze!! Last year I did a whole week dedicated to pumpkin, meaning pumpkin pancakes, pumpkin cheesecake, pumpkin butter, pumpkin empanadas and I even snuck pumpkin into our beef stew. Really Guys, I need some serious help. I need to get off of this kick and start thinking of other foods, but it’s hard! Especially since I Have fresh puree and a few cans hidden in my cupboard!! So you have to bare with me! Please!
I found this recipe for Pumpkin Pie Muffins on Pintrest which came from The Baker Chick. I changed it up a little to make it a little more healthy. I have to tell you these muffins are amazing! There a perfect combination of muffin and pie!! I took them to work and I had rave reviews and the whole dozen disappeared very quickly! The texture is soft but sturdy as a muffin but when you take a bite of them, its pure pumpkin pie heaven. I served mine with a small dollop of whip cream sprinkled with cinnamon which made them more pie like!! I just love these muffins!!
These muffins don’t rise very much and kind of sink in the middle, but don’t let that fool you, it just makes the center more moist and delicious!!! The whip cream on top is a perfect cover for the slightly sunken middle. I stored these in the refrigerator since there slightly moist and took them out the next day to serve. They were perfect!!!
This recipe is pretty easy to make, which makes it all that much better! To cut back on calories, I decided to use unsweetened coconut milk instead of half and half that original recipe called for. I get a lot of questions on what kind of coconut milk I use, so I thought I would let you that I use the unsweetened coconut milk in a carton, not a can. I use Trader Joe’s coconut milk because it’s only 50 calories a cup and it’s creamy. It is located in the refrigerator section and I have also used the TJ’s unsweetened coconut milk in the aisle. There is a picture of it on my Trader Joe’s page, it’s in my top 10 favorites.
I highly recommend not using paper muffin cups because the batter will stick, but if you choose to use muffin cups, lightly spray them with cooking spray. I hate when I make muffins or cupcakes and they stick to the paper, makes me crazy!!! I don’t need to be any crazier then I am already! lol
- Serves: 12 Muffins
- Serving size: 1 Muffin
- 1 eggs or egg substitute
- 2 egg whites
- ¼ cup brown sugar
- ⅓ cup sugar
- 11/4 cup pumpkin, canned, not pie filling
- ½ cup coconut milk, unsweetened
- ½ tsp. Vanilla Extract
- 2 tsp. pumpkin pie spice
- ¾ cup whole wheat pastry flour
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- Heat oven to 350 degrees F.
- Lightly coat a standard muffin tin with cooking spray and set aside.
- In large bowl whisk together the egg, egg whites and sugars until combined. Add the pumpkin, coconut milk and vanilla extract; mix until combined; add the pumpkin spice; mix until combined.
- In a separate bowl; add flour, baking powder, baking soda and salt; mix until combined.
- Slowly pour the flour mixture into the pumpkin mixture and whisk until just moistened.
- Pour the batter about ¾'s of the way full in the prepared muffin tin. Place into the oven and bake for 20 -25 minutes until golden and a tooth pick is inserted into the middle and comes out clean. Cool on wire racks.
Adapted from the Baker Chick
Let me tell you if you’re a pumpkin pie fan then you will love these muffins. There so easy to make and very, very delicious!! I wish I had more, so I guess that means I get to bake them again!!
Have a fabulous day!