Hi Everyone,
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!
Toodles,
Jennifer
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Love this healthy adaptation – and of course, all things pumpkin! 🙂
I was wondering if it was okay to use Trader Joe’s Vanilla Coconut Milk? It’s all I have right now. Should I decrease the sugar? Thanks so much for the recipe. I love anything with pumpkin.
Hi, I would think vanilla coconut milk would work out nice. I would probably omit the vanilla extract. I don’t think you would need to cut back on the sugar, unless you want to. Start with a quarter cup of granulated Sugar and I hate to say this, but taste test the batter. If its not sweet enough, add two more tablespoons of it. Let me know how it turns out!
I’m a HUGE pumpkin fan. I’ve been making crustless pumpkin pie for years, but these pumpkin pie muffins are adorable, especially with the dollop of whip cream on top. I’ll be making these very soon!
Don’t apologize for being pumpkin obsessed! I think we all caught it too, I blame the lovely fall season 🙂
Thanks, Jennifer! I will post after I make them. I just picked up some canned pumpkin.
73 calories per muffin/pie? how awesome 🙂 great creation, my dear! i’m loving pumpkin right now toooooo!
I cannot wait to try… however, is it really 11/4 of cup of pumpkin? My assumption is that it is a 1/4 cup? (Fractions, math, OUCH)
Hi,
It’s 1 cup plus a 1/4 cup. 🙂 If you do try it let me know what you think!! 🙂
These sound delicious! Pumpkin pie is one of the best things about Fall! Did you make a measurement error in the amount of can pumpkin (11/4)?
It’s 1 1/4 cup pumpkin I used. I know I love the fall because of pumpkins, apples and leaves turning!! 🙂
It’s NOT 1 1/4 cans, just 1 cup plus a 1/4 cup.
That makes sense! Thank you!
Can I use purpose flour instead of whole wheat?
Yes you can! 🙂
I love these, I made them last year around Thanksgiving – so good! I am getting pumpkin obsessed as well, I have way too many things I want to do!
These are so cute! I love crustless things. Can’t wait to make these–especially with TJ’s coconut milk! Yummmm.
Jennifer,
YUM! These look delish! I love anything to do with pumpkin. So I’ll definitely be making these soon. Thanks for sharing at Creative Thursday last week.
Michelle
Thank you for having me!!! Love your Creative Thursday!!!
Hello Jennifer ~ Just wanted to drop by and let you know that you are my personal favorite from last week’s Weekend Potluck. I think these little pumpkin morsels look divine! Thanks for sharing and I can’t wait to see what you bring this week. Have a great weekend!
~Kim
http://sunflowersupperclub.blogspot.com/2012/09/weekend-potluck-37.html
Oh, wow. I adore pumpkin pie and these look fantastic!