Pumpkin Pie Muffins Recipe - Feels and Tastes Like a Real Slice of Pie

You're probably wondering why I put this under the label of "Pie Recipes."  What if I was to tell you that this recipe for pumpkin pie muffins feels and tastes similar to a piece of sweet pumpkin pie in your mouth.  I took about 19 of these muffins to a friend's house and not one was left over!  My Facebook fans asked for the recipe; here it is:

Servings: Approximately 21 muffins

• 2 cups gluten free all-purpose baking flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• ½ tsp of nutmeg
• ½ tsp of pumpkin spice
• ½ tsp of ginger
• Sprinkle of cinnamon and cinnamon sugar
• ¾ cup of raw honey
• 2 ¼ cups of canned pumpkin
• 1/3 cup oil (I use Grapeseed Oil)
• 1 ripe banana (mashed)
• 1 teaspoon vanilla extract

Preheat oven to 350° F.

Mix dry ingredients: flour, baking soda, salt, etc. in a bowl. 

In a large bowl, add raw honey, pumpkin, and oil; mix together.  

 

Add the mashed banana and vanilla and mix thoroughly. 

Add the flour mixture a little at a time and stir to mix. 

Fill muffin pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. 

The final product!

Make some honey butter to spread on the muffin if you like (one part butter to one part honey). (Thank you Brittany for introducing me to this!)

If you bake the pumpkin pie muffins, please leave me a comment letting me know how you and your family enjoyed them.  Warning: they don't last long in one's household. 


Note:  You can also use this recipe to make pumpkin bread.  To do so, decrease the amount of pumpkin to only 2 cups.  Bake for 50 minutes.  Serves: 8.  

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