Crustless Pumpkin Pie Mini Muffins: Clean Eating Dessert That’s Entirely Decadent


The holidays are here and that means we get to feast! Whether you do so mindfully or mindlessly, the point is to enjoy the time, the family, and definitely the food.

I LOVE sweets, however I don’t love how I feel afterwards. This means that some of my greatest ingenuity in the kitchen happens while trying to create desserts that still taste sinful without punishing my tummy later on. And this becomes especially necessary during Thanksgiving and the rest of the holiday season.

Enter: the Crustless Pumpkin Pie Mini Muffins. This quintessential holiday dessert does not need to be on your “No-no” list this year. I have adapted this recipe from 58 Day Dreams into a cleaner more health-friendly version. Why wait until New Year’s to start eating right again?


My favorite way to watch portions with most delectable treats is to make mini versions, and in this case that’s mini muffin pies. I often find that those few bites are enough to satisfy me for the rest of the night.

I chose coconut sugar because the creaminess blends well with the pumpkin. In terms of the flour substitution, you can also try coconut flour if you’d like, but that definitely creates a drier, spongier muffin. Of course, whole wheat flour works fine too if your tummy can handle it.


To make them extra pretty, I like to top the “muffin” pies off with homemade whipped cream, a halved pecan, and a dash of cinnamon. Presentation is half the battle, people!


I’ve shared these at big gatherings where people with all palates and dietary restrictions are represented…EVERYBODY was raving and these were the first dessert to disappear completely!


Try them out and let me know if the same doesn’t happen to you.

Crustless Pumpkin Pie Mini Muffins
makes 2 dozen


1 – 15 oz. can pumpkin pureepumpkin-pie-mini-muffin
1/2 cup coconut sugar
1/4 cup agave
2 large eggs
1 tsp. pure vanilla extract
3/4 cup evaporated milk (or coconut milk)
2/3 cup oat flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
pecans, optional

Maple Cinnamon Whipped Cream: 

1/2 cup heavy cream
1 Tbsp. maple syrup
1/2 tsp. pure vanilla extract
1/4 tsp. ground cinnamon


1. To prepare the whipped cream, beat the cream on high until it begins to thicken and gets slightly stiff. Add syrup, vanilla and cinnamon. Continue whipping the cream until it forms stiff peaks. Store in fridge and set aside.

2. Preheat oven to 350 degrees F. Line 12 cup muffin tin with silicone liners, greased foil liners, or spray the cups directly. (Paper liners are too difficult to remove, but all other options work great.)

3. Mix the pumpkin, sugar, brown sugar, eggs, vanilla, and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.

4. Fill each muffin cup with 1/3 cup of the mixture. Bake for 20 minutes, let cool for 20 minutes in the pan. NOTE: If you are making mini muffins, adjust cook time to 10-12 minutes or until toothpick comes out clean.

5. Remove cupcakes from pan and chill for 30 minutes. Top with maple whipped cream and sprinkle more pumpkin pie spice or cinnamon. Garnish with pecan halves.

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Recipe by Katie McGrath; Photos by Kacy Meinecke for

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