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5 from 1 vote

Double Pumpkin Pie Muffins {Gluten Free, Sugar Free}

If pumpkin muffins just aren't pumpkin-y enough for you, you will adore these double pumpkin pie muffins! An oatmeal pumpkin muffin, topped with pumpkin pie filling, and pecans. Dairy free, sugar free, and gluten free.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Breakfast
Cuisine: American
Servings: 7 muffins
Calories: 146kcal
Author: Michelle Miller

Ingredients

Pumpkin Muffins

  • 2 Medjool dates
  • 1 cup oatmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • pinch of allspice
  • 1/3 cup pumpkin puree (not pie filling)
  • 3 egg whites
  • 1/4 cup almond milk
  • 1 tablespoon coconut oil
  • 21 pecans (optional, topping)
  • oatmeal (optional, topping)

Pumpkin Pie Filling

  • 2 Medjool dates
  • 1/4 cup coconut milk (canned)
  • 1/2 cup pumpkin
  • 2 egg whites
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon nutmeg
  • pinch of allspice
  • pinch of sea salt

Instructions

  • Preheat oven to 350º f.
  • Add 4 Medjool dates to a bowl, and cover with boil water. Set aside for a few minutes.
  • In a food processor, add oats and 2 of the soaked dates. Process for 2-3 minutes, until a fine flour has formed and the dates are broken up.
  • Add the baking powder, sea salt, and spices. Pulse to combine.
  • Into the food processor bowl (with the oatmeal mixture), add the pumpkin puree, egg whites, almond milk, and coconut oil. Pulse 4-5 times until mixed. Do not overmix.
  • Spray 7 muffin cups with coconut oil or other cooking spray (alternately, use cupcake papers to line a muffin pan). Divide the muffin batter between 7 muffins (a little over halfway full).
  • In a blender, add ¼ cup coconut milk and the other 2 soaked dates. Blend for 1-2 minutes until the dates are blended up. Add the rest of the pumpkin pie filling ingredients, and pulse until well combined.
  • Layer the pumpkin pie filling over the muffin batter, completely filling the cups. Top with pecans (or chocolate chips!). Sprinkle lightly with oatmeal, if desired.
  • Bake for 22 minutes.
  • Let cool for 5-10 minutes before serving. These are also amazing served cold.

Nutrition

Calories: 146kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Sodium: 217mg | Potassium: 270mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2541IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg