The Best Sugar-Free Pumpkin Muffin Recipe You’ll Love
The Best Sugar-Free Pumpkin Muffin Recipe You’ll Love is a practical, flavor-forward best sugar free pumpkin muffin recipe recipe with clear ingredients and step-by-step instructions. - Yield: 12 muffins (based on 12-cup pan recommendation).
Equipment
- skillet
- mixing bowl
- whisk
Ingredients
- Batter:
- 1 ½ cups all-purpose flour unbleached, whole wheat, gluten-free, or oat flour acceptable
- 1 /2 cup granular monk fruit sweetener e.g., Whole Earth or Lakanto
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- 1 /2 tsp salt
- 1 /4 tsp nutmeg
- 1 /4 tsp ground cloves
- 3 /4 cup canned pumpkin puree do not use pumpkin pie filling
- 1 /2 cup plain Greek yogurt full-fat preferred
- 2 eggs
- 1 tsp vanilla extract
- Cinnamon Streusel Topping:
- 1 /2 cup all-purpose flour
- 3 Tbsp Swerve brown sugar substitute or similar brown sugar alternative
- 1 /2 tsp cinnamon
- 1 /4 tsp salt
- 2 Tbsp melted butter ghee or unflavored coconut oil acceptable
Instructions
- Preheat oven to 350°F (175°C). Line a muffin pan with silicone baking cups or paper liners.
- In a large bowl, whisk together the dry ingredients: flour, monk fruit sweetener, baking powder, cinnamon, salt, nutmeg, and cloves.
- In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, Greek yogurt, and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients while whisking until fully incorporated. The batter will be thick.
- Spoon the batter into the prepared muffin cups, filling each slightly more than 3/4 full.
- In a small bowl, combine the streusel ingredients: flour, brown sugar substitute, cinnamon, salt, and melted butter. Mix until the texture is crumbly and gravel-like.
- Sprinkle the streusel topping evenly over the batter in the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 15 minutes before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, as the ingredients differ.
- Silicone baking cups are recommended to prevent sticking without the need for non-stick spray or butter.
- For better rising and a domed top, space the batter to every other cup to allow air circulation.
- Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 7 days.
- Full-fat Greek yogurt is preferred to add moisture to the muffins.
- Silicone baking cups are recommended to prevent sticking without the need for non-stick spray or butter.
- For better rising and a domed top, space the batter to every other cup to allow air circulation.
- Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 7 days.
- Full-fat Greek yogurt is preferred to add moisture to the muffins.