PUMPKIN PIE CUSTARD MUFFINS – GLUTEN FREE – SUGAR FREE MADE WITH STEVIA SELECT
First I have a confession to make.......these gorgeous muffins are not made with pumpkin. Not 1 oz. in this recipe! They are made with Homemade Mashed Sweet Potatoes, that are pee-sweetened with Stevia Select stevia, but taste even better than pumpkin in my humble opinion. The taste is exceptional and the texture is creamy and smooth like pumpkin pie filling. I decided to call them Pumpkin Pie muffins because a lot of people aren't familiar with Sweet Potato in place of pumpkin and may miss out on this amazing recipe if it were named anything else. Even I have to admit that the sound of "Sweet Potato Muffins" just don't thrill me. For that reason alone I chose the name and anyone can substitute canned pumpkin if they prefer......so technically they can be both :-)
While we are still on the subject of sweet potatoes, you will want to check out my Pumpkin Zucchini Bread recipe. The mashed Sweet Potatoes would be fantastic in that too!
This recipe yielded 12 muffins and I highly recommend using silicone muffin cups. It took me a while to get on board with the silicone baking idea but I will never go back. I now have silicone baking mats, bread "pans", and muffin cups. Since our daughter was diagnosed with Celiac Disease I have been baking so much more. Gluten Free goodies can be stubborn but I never have any problem with my goodies sticking with silicone. Love 'em!
I made half of the Pumpkin Pie Muffins with the nutty topping to see what my family preferred. Hands-down the nutty topped muffins were the winner!
Pumpkin Pie Custard Muffins Recipe - Gluten Free
Ingredients
1/2 C.  Erythritol
2 Lg. Eggs
1 ts. Vanilla Extract
1/2 C. Unsweetened Greek Yogurt
    Blend together. Then sift the following ingredients and add to above mixture:
    2/3 C. GF Flour blend
    1 1/2 ts. Cinnamon
    1/4 ts. Nutmeg
    1/4 ts. Cloves (I omit b/c I don't like cloves)
    1/8 ts. Ginger Powder
    1/2 ts. salt (I use Pink Himalayan)
    1/4 ts. baking Soda
    1/4 ts. baking Powder
    1/4 ts. Xantham Gum
       
      Whipped Topping
      Feel free to use whatever whipped topping you prefer to top these muffins off. There are so many great options now for everybody. Our family loves Coconut Cream lightly sweetened with Stevia Select Vanilla Drops and highly recommend it for these beauties. Put the coconut cream into a pastry bag for picture perfect swirls.
      Optional Nutty topping (drizzle a small amount over each muffin and smash into batter lightly to make it stick)
      1/2 C. Finely Chopped Walnuts
      1/2 ts. Cinnamon
        Blend together until well combined and fill muffin cups 3/4 full. Add optional nutty topping and then bake at 350° F for 25 minutes or toothpick inserted comes out clean. Muffins will fall as they cool and won't be as big as they look coming out of the oven. This is the custard filling doing it's job :-)  Refrigerate for 1 hour.
        The end result is a super-moist inside that mimics a custard pumpkin pie center. As you can see these turned out super-cute and taste even better than they look (they are adorable to serve :-) I will definitely be adding these to the family Thanksgiving dessert table!
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