In the aftermath of Sandy, I’ve mostly been trying to keep cabin fever at bay and not eat 50 snack size Snickers bars in one sitting (and failing on both accounts). There is only so much Spartacus and Fringe I can re-watch before I am incapacitated by tears – I get really emotional about gladiators and Joshua Jackson, okay??
On a more productive note, I’ve been stress baking up a storm (HA HA), which culminated in these amazing pumpkin spice muffins. The surprise is that they have a PUMPKIN PIE inside! I got the idea from the always inspirational Bake It In a Cake, and took it one step further by making them mini pumpkin muffins stuffed with itty bitty Biscoff pumpkin pies. Because the tinier, the better.
Biscoff Pumpkin Pie Stuffed Mini Pumpkin Spice Muffins
Makes 48 mini muffins
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tbsp sugar
- 1 stick butter, cut into cubes and frozen
- 1/8 cup cold water
Biscoff Pumpkin Filling
- 3 eggs
- 1 cup pumpkin puree (2 cups if not using cookie butter)
- 1 cup cookie butter (i.e. Biscoff, Speculoos) (optional)
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/2 tsp salt
Pumpkin Spice Muffins
- 1 batch pumpkin bread
- Preheat oven to 350F.
- To make the pate brisee: combine flour, salt, sugar, and butter in food processor and pulse until it resembles coarse crumbs.
- Add water and pulse until mixture just starts to come together.
- Transfer contents to a cutting board and gently knead until it all comes together. Flatten into a disc between two layers of plastic wrap and store in fridge until ready to use.
- To make the filling: combine all ingredients and whisk until uniform.
- To make the pie: roll pie dough out and cut to fit tiny muffin tins.
- Pour in the pumpkin filling until it just barely reaches the tops of the muffin tins.
- Bake in oven for 10 to 15 minutes. The pies are ready when top puffs up slightly but still looks wet in the middle. Let cool on wire rack.
- To make muffins: prepare pumpkin bread batter. Keep oven at 350F. Grease mini muffin pan.
- Spoon 1/2 tsp muffin batter into muffin tin, just enough to cover the bottom of each well. Lightly place cooled pumpkin pies in muffin tin so the pies sit on top of the muffin batter.
- Spoon another teaspoon of muffin batter over the pies so they are completely covered by batter.
- Bake for 15 to 20 minutes at 350F until muffins have puffed up and are beginning to brown.
- Let cool in pans and then transfer to wire rack to cool. Store in airtight container.
Let me just start by saying that these muffins are a lot of work but are so worth it. It took me around 5 hours to make 48, but that was largely due to the fact that my tiny muffin pan can only make 6 tiny pies at a time (“You only need 1 tiny pan,” I said to myself. “You’ll never need to make tiny muffins on a large scale,” I said. I WAS WRONG). If you want to make these without all the work, definitely use a store-bought pie crust and pre-made pumpkin pie filling. Since it’s baked inside the muffin, you won’t really be able to tell either way, but if you have a couple hours to spare and are trapped inside and bored, you might as well make everything from scratch. And if you’re not as obsessed with tiny foods like I am, just use a regular muffin tin for the muffins and a mini muffin tin for the pies. Basically, just do whatever you want.
The muffins themselves are incredibly soft and moist, which is only enhanced by the addition of the custardy pumpkin pie in the middle. I tweaked my favorite pumpkin pie recipe to make it lighter so it wouldn’t weigh down the muffin. It’s custardy enough to be called a pumpkin pie, but I wouldn’t use this pumpkin pie recipe on its own for Thanksgiving or anything, because I prefer my actual pumpkin pies dense and on the richer side. I added Biscoff because I wanted to finish off the rest of my jar, but if you don’t have any, just use another cup of pumpkin instead.
For all you pumpkin-holics out there, these muffins are the perfect treat – a double whammy of pumpkin goodness in a visually impressive presentation. Take that, Sandy!