Pumpkin Pie Muffins
 
Prep time
Cook time
Total time
 
A creamy moist muffin that tastes like pumpkin pie without the crust
Serves: 12 Muffins
Ingredients
  • 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
Instructions
  1. Heat oven to 350 degrees F.
  2. Lightly coat a standard muffin tin with cooking spray and set aside.
  3. 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.
  4. In a separate bowl; add flour, baking powder, baking soda and salt; mix until combined.
  5. Slowly pour the flour mixture into the pumpkin mixture and whisk until just moistened.
  6. 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.
Notes
Calories per muffin: 73, Fat: .05, Cholesterol: 0, Sodium: 104, Potassium: 21.5, Carbs: 16.5, Fiber: 1.4, Sugar: 10, Protein: 2.3

Adapted from the Baker Chick
Nutrition Information
Serving size: 1 Muffin
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/09/19/pumpkin-pie-muffins/