Pumpkin pie stuffed pumpkin muffins!

For the muffins:

1 cup whole wheat flour (I haven’t tried subbing a gf all-purpose mix, but I think it would work.)
3/4 cups unbleached all-purpose flour
1 tablespoon aluminum free baking powder
1/8 cup Stevia In the Raw or granulated sugar
1 1/4 teaspoon pumpkin pie spice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon sea salt
1 cup organic pumpkin puree
1/4 cup light brown sugar
2 tablespoons apple butter or applesauce
1/2 cup unsweetened vanilla almond milk (or milk of choice)
1/4 heaping cup vegetable or coconut oil

For the Filling:

3/4 cup organic pumpkin puree
1 tsp Stevia In the Raw or granulated sugar
1 tbsp light brown sugar
2 tablespoons apple butter or applesauce
1 tbsp vegetable or coconut oil
1/8 tsp sea salt

 

 

Directions for the Muffins: Preheat oven to 400 degrees F. Whisk flours, baking powder, stevia, pumpkin pie spice, cinnamon, cloves, and salt in a bowl. In a separate bowl, combine pumpkin puree, brown sugar, apple butter, almond milk, and coconut oil and stir until well incorporated. Gently fold the dry ingredients into the wet (I did this in thirds) stirring just until each third is combined. Do not over-mix! Using an ice cream scoop, scoop the batter into a muffin tin sprayed with non-stick spray and let rest while you make the filling.

 

 

Directions for the Filling: In a small bowl, combine pumpkin puree, stevia, brown sugar, apple butter, coconut oil, and salt and stir until well combined. Scoop about 2 tsp or so of the pie filling onto the top of each muffin. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely. Enjoy! (Yields around 12 muffins.)

Photo and Recipe Source

Pumpkin pie stuffed pumpkin muffins!