{Healthy} Pumpkin Pie Muffins

Omgomgomg. It’s totally fall. Omg.photo 4

Fall. I’ve been waiting and waiting for you for forever (well, since last November), and here you are. I’ve missed you so. Mostly I’ve missed all the things that come with you, like football, fleeces and yummy yummy food.

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And PUMPKIN. I’ve been dyinnnnggggg to bake with pumpkin. I’ve wanted to make pie, cake, muffins, cookies, scones… allthethings. I couldn’t decide what to make you first.

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This was such a problem that I had a stroke of genius and made you two in one. Pumpkin Pie Muffins. And because I like fall ohsomuch and wanted to save room for all the deliciousness to come, I made them healthy. Boom.

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Even though these are healthy, they do not skimp on taste. They are slightly sweet, super pumpkin-y (it’s a word) and fill you with the fall warmth I know you’ve been missing all summer long.

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It’s fall, people! Let’s celebrate and eat some pumpkin!

Recipe

Prep time: 15 minutes | Bake time: 18-20 minutes | Total time: about 1 hour, with cooling

Yield: 18 muffins

Muffins:

  • 1 cup whole wheat flour
  • 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/8 cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup plus 2 tablespoons pumpkin puree (not pumpkin pie filling!)
  • ¼ cup brown sugar
  • ½ cup Greek yogurt (I used Chobani plain 2%)
  • ¼ heaping cup oil (I used coconut oil)

Filling:

  • 2/3 cup pumpkin puree
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons applesauce or apple butter
  • 1 tablespoon coconut oil

Streusel:

  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 2 tablespoons cold butter, diced
  • ¼ teaspoon cinnamon

Preheat oven to 400 º F. Line muffin tins with liners.

In one bowl, mix the  dry ingredients (from whole wheat flour through salt). In another large bowl, mix the pumpkin puree, brown sugar, Greek yogurt and oil. Combine the wet and dry ingredients and mix until just combined. Fill the muffin tins about 2/3 of the way full and set aside.

To make the filling, simply combine all ingredients. Make an indentation in the top of the muffin batter with the back of a tablespoon and fill with the filling.

To make the streusel, combine all the ingredients with a pastry cutter, cutting until the mixture is crumbly. Sprinkle over the muffins.

Place the muffins in the oven and bake for approximately 18-20 minutes, until a toothpick inserted in to the center comes out clean (you might get a little pie filling on it, but that’s OK!). Let cool slightly, and enjoy!

Comments

  1. says

    You are a gal after my own heart. I’ve pretty much just been biding my time until my season gets here. Now that it is, I need to bake as many fall treats as possible. Starting with these! Holy moly, do they look good.

  2. says

    Oh, Jamie! You’re killing me here! I love, love muffins with a secret, hidden filling – a happy little surprise inside an already-fantastic snack. These are pure genius! I just found your blog via Iowa Girl Eats and I am incredibly glad I did! Can’t wait to see more, but wow – this was an unbeatable first impression! :D

    • says

      Shelley, thank you so much for the kind words, and for your readership! I’m still new at this whole blogging thing, it’s definitely a learning curve! But very encouraging to hear the positive feedback. Thanks again!

  3. says

    These look great- I’ve never thought of adding a filling. I found you through Crazy for Crust- so fun how we all LOVE fall baking! Hope you have a great september :)

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