Sugar Free Pumpkin Spice Muffins Recipe

Introduction

Enjoy the cozy flavors of fall with these Sugar Free Pumpkin Spice Muffins. Moist and spiced perfectly, they make a delightful breakfast or snack without any added sugar.

Ingredients

• 3 cups flour (see post for low carb or gluten free alternatives)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 2 teaspoons baking soda
• 3 cups sugar alternative equivalent (choose one suitable for baking)
• 1 teaspoon salt
• 1 can (15 ounces) canned pumpkin (not pumpkin pie mix, check sugar content)
• 4 eggs
• ½ cup vegetable oil
• ½ cup almond milk (or other liquid like water or juice, check for added sugar)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Prepare your muffin pan with nonstick spray or parchment paper liners.
2. Step 2: In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, sugar alternative, and salt. Set aside.
3. Step 3: In another bowl, mash the canned pumpkin. Add the eggs and mix until well combined.
4. Step 4: Gently stir the pumpkin mixture into the dry ingredients until just combined.
5. Step 5: Add the vegetable oil and almond milk to the batter and blend gently, being careful not to overmix.
6. Step 6: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 25 to 38 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow muffins to cool slightly before serving.

Tips & Variations

• Use a sugar alternative that is suitable for baking and can withstand heat for best results.
• Try substituting almond milk with unsweetened coconut milk or water if preferred.
• Add chopped nuts or sugar-free chocolate chips for extra texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but be sure to cook and puree fresh pumpkin before using it in this recipe. The canned pumpkin provides a consistent texture and moisture level.

What sugar alternatives work best for baking?

Granulated erythritol, monk fruit sweetener blends, or stevia-based baking blends are good options. Choose one that can withstand heat and suits your taste preferences.

Sugar Free Pumpkin Spice Muffins Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

Delicious and moist Sugar Free Pumpkin Spice Muffins made with a blend of warm spices and a sugar alternative for a healthier treat perfect for fall or anytime you want a comforting snack without added sugar.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 muffins 1x
• Category: Muffins
• Method: Baking
• Cuisine: American
• Diet: Low Sugar

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups Flour (see post above for low carb or gluten free alternatives)
• 1 tablespoon Pumpkin Pie Spice
• 1 teaspoon Ground Cinnamon
• 2 teaspoons Baking Soda
• 3 cups Sugar Alternative equivalent to sugar (choose a heat-stable variety)
• 1 teaspoon Salt

Wet Ingredients

• 1 can (15 ounces) Canned Pumpkin (not pumpkin pie mix, check sugar content)
• 4 Eggs
• ½ cup Vegetable Oil (or other neutral oil)
• ½ cup Almond Milk (or other liquid such as water or juice, check for added sugar)

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the batter, ensuring it reaches the correct temperature for baking.
2. Prepare Muffin Pan: Line your muffin pan for nonstick purposes. The author prefers using parchment paper stuffed into each muffin cup to prevent sticking and make cleanup easier.
3. Mix Dry Ingredients: In a mixing bowl, combine the flour, pumpkin pie spice, ground cinnamon, baking soda, sugar alternative, and salt. Stir thoroughly to evenly distribute all dry ingredients and set aside.
4. Combine Wet Ingredients: In a separate bowl, mash the canned pumpkin until smooth, then add the eggs and mix well to combine all wet ingredients uniformly.
5. Blend Batter: Gently stir the wet mixture into the dry ingredients, blending until just combined. Then add the vegetable oil and almond milk, mixing well but without overmixing to keep the muffins tender.
6. Fill Muffin Cups: Spoon the batter into your prepared muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake: Place the muffin pan in the preheated oven and bake for 25 to 38 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are fully baked.
8. Cool and Serve: Allow the muffins to cool slightly before removing from the pan and serving. This helps them set and enhances flavor.

Notes

• The recipe suggests reviewing the post for detailed information about ingredient alternatives and sugar substitutes to best suit your dietary needs.
• Choose sugar alternatives that are stable under heat to maintain the texture and flavor of the muffins.
• Using parchment paper in muffin cups helps with easy removal and cleanup.
• Nutritional data is an estimate and can vary depending on specific ingredients and brands used.
• This recipe is versatile and can be adapted for gluten free or low carb diets by substituting appropriate flours as mentioned in the post.

Keywords: pumpkin spice muffins, sugar free muffins, sugar free pumpkin muffins, healthy muffins, low sugar baking, fall recipes, sugar alternative muffins