Shay's Pumpkin Pie Muffins

Updated: Aug 12, 2020

Just when you thought pumpkin pie couldn't get any better! This recipe is, hands-down, one of the best muffin recipes we have ever tried! We hope you enjoy this recipe as much as we have. We tend to make this for many get togethers. :)


[Pumpkin topping]

- 1/2 cup pumpkin puree

- 1/2 cup non-dairy milk or coconut cream

- 2 tbsp tapioca flour or starch

- 2 tbsp coconut sugar

- 2 tsp pumpkin pie spice (or your own mix of cinnamon, ginger, etc.)

[Chocolate muffin base]

- 1 cup of gluten-free flour of choice (we used a mix of oat, almond, and rice flour)

- 2/3 cup coconut sugar

- 4 tbsp cocoa powder

- 2 tsp baking powder 

- 1 tbsp flax or 1 tbsp chia seeds

- 1 cup non-dairy milk

- 1 cup of pumpkin puree

(Optional) - 1 tsp vanilla extract


Pumpkin Topping Instructions:

1. Combine all pumpkin topping ingredients together in a bowl and set aside.

Muffin Base Instructions:

1. Preheat oven to 350 F and grease muffin pans with coconut oil.

2. Combine liquids and flax/chia seeds in a small bowl and set aside. Let these sit.

3. Combine all dry ingredients together in a larger bowl.

4. After about five minutes, pour ingredients from smaller bowl into the larger bowl and stir.

5. Fill muffin pans half-way full with muffin base.

6. Sprinkle chocolate chunks on the top, in the center of the muffin base.

7. Put 1-2 spoonfuls of the pumpkin pie batter on top of the muffins.

8. Place in oven and bake for 18-20 minutes at 350 F.

9. Add additional toppings (we have used icing, coconut, almond slivers, and many more. Be creative! :) ).


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