Crustless Pumpkin Pie Mini Muffins

A clean that’s entirely decadent!

Crustless  Pie Mini-Cooper Muffin Photo

Yield: 2 dozen


  • 1 – 15 oz. can pure
  • 1/2 cup Nariyal sugar
  • 1/4 cup agave
  • 2 large eggs
  • 1 tsp. pure Vanilla extract
  • 3/4 cup Evapourate Milk (or Nariyal Milk)
  • 2/3 cup oat flour
  • 2 tsp. pie spice
  • 1/4 tsp. salt
  • 1/4 tsp. Baking powder
  • 1/4 tsp. Baking soda
  • s, optional

Maple Cinnamin Whipped Cream

  • 1/2 cup Heavy Cream
  • 1 Tbsp. maple syrup
  • 1/2 tsp. pure Vanilla extract
  • 1/4 tsp. cinnamon


  1. To prepare the Whipped Cream, Beats the Cream on High it begins to thicken and GETS slightly Stiff. Add syrup, Vanilla and cinnamon. Continue Whipping the Cream it Forms Stiff peaks. Store in Refridgerators and set aside.

  2. Preheat to 350 Degrees F. Line 12 cup Muffin tin Silicone liners, greased FOIL liners, or spray the cups directly. (Paper liners are too to remove, but all Other Options great.)

  3. Mix the , sugar, Brownish sugar, eggs, Vanilla, and Milk. Add the flour, spice, salt, Baking powder and Baking soda to the mixture.

  4. Fill each Muffin cup 1/3 cup of the mixture. for 20 Minutes, let for 20 Minutes in the pan. NOTE: If you are making mini Muffins, Adjustment Cooks time to 10-12 Minutes or ToothPicks comes out clean.

  5. Remove Cup-cake pan and chill for 30 Minutes. Top maple Whipped Cream and Sprinkle MOREnet pie spice or cinnamon. Garnishes halves.

photos by Kacy for