Looking for a healthy pumpkin muffin recipe? These super moist, delicious healthy pumpkin muffins are made with no oil or refined sugar, making them a healthier alternative to coffee shop pumpkin muffins. Topped with a cinnamon streusel, these sugar free pumpkin muffins taste just like they came from a bakery!
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If you love ordering a pumpkin muffin at your favorite coffee shop, but don’t like all the sugar and calories that come with it, you’re in the right place!
These moist, delicious healthy pumpkin muffins are made without oil, and without refined sugar. We’ve topped these muffins with a delicious cinnamon streusel, also made without sugar, to add some texture and flavor.
These muffins taste just like they came from a coffee shop or baker, but without all the sugar and calories!
What do I need to make healthy pumpkin muffins?
- All-purpose flour – unbleached all-purpose flour is what we used and tested, however, you can also use whole wheat flour, gluten-free flour like King Arthur, or even oat flour.
- Granular Monk Fruit Sweetener – like Whole Earth or Lakanto granular sweeteners.
- Baking powder – a necessary leavening that helps your muffins rise when baking.
- Salt – helpful in amplifying the flavor.
- Ground cloves
- Canned pumpkin puree – NOT pumpkin pie filling. These are two very different ingredients.
- Plain Greek yogurt – preferably full-fat yogurt, like 5% Fage Greek yogurt. The fat helps add moisture to the muffins.
- Vanilla extract
For the Cinnamon Streusel Topping:
- Swerve Brown Sugar Substitute – this product is great for baking and will give you an excellent brown sugar consistency, without any of the refined sugar.
- Melted Butter – you can also use Ghee or unflavored coconut oil.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make healthy pumpkin muffins?
- Start by mixing the wet and dry ingredients separately. In one bowl, mix the flour, sweetener, baking powder, salt, cinnamon, nutmeg and cloves. In a second bowl, mix the pumpkin puree, Greek yogurt eggs and vanilla.
- Mix the batter by gradually adding the dry ingredients to the wet ingredients. Then, add the batter to a muffin tin, lined with silicone baking cups or paper liners.
Baking Pro-Tip: To get your muffins to rise high and “dome-up” I recommend spacing the muffins to every other cup. This allows air to better circulate around each muffin, causing them to rise more during baking.
These multi-color silicone baking cups are fantastic! They release the muffins easily with ZERO sticking. You don’t have to use any extra non-stick spray, oil or butter to the muffin tin. I can’t recommend these baking cups enough!
- Mix together the streusel topping by combining the flour, Swerve brown sugar, salt, cinnamon and melted butter. Sprinkle the topping over the muffin batter before baking.
What makes this pumpkin muffin recipe healthy?
- Lower in fat – these muffins don’t include oil, which significantly lowers the fat content. Instead of oil or butter, these muffins are made with Greek yogurt. Using silicone or paper liners also eliminates the need for oily baking spray.
- No refined sugar – because these sugar free pumpkin muffin recipe uses granular monk fruit sweetener in the batter and Swerve brown sugar substitute in the topping, we’re significantly reducing calories from refined sugar.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
What can I serve with pumpkin muffins?
Pumpkin muffins go well with coffee, tea and latte’s. Here are some of our favorite drinks that would go perfectly with these pumpkin muffins:
- Cinnamon Dolce Latte Recipe
- Caramel Brulee Latte
- Iced Vanilla Latte
- White Chocolate Pumpkin Spice Latte
- Starbucks Caramel Frappuccino Recipe
- Iced Caramel Latte
- Skinny Starbucks Eggnog Latte Recipe
- Starbucks Pumpkin Spice Frappuccino
Frequently asked questions about making healthy pumpkin muffins?
Depending on where you buy your pumpkin muffin, calorie counts vary widely for pumpkin muffins, mostly due to size. A Costco pumpkin muffin has 680 calories (largest), a Panera pumpkin muffin has 560 calories, a Dunkin’ Donuts pumpkin muffin has 550 calories, and a Starbucks Pumpkin Cream Cheese muffin has 350 calories (smallest.)
Many homemade recipes for pumpkin muffins will be around 350-400 calories per muffin. Good news is that you can make a healthier muffin recipe, like this one, for around 115 calories a muffin.
Not necessarily. Pumpkin muffins can be kept at room temperature. Kept in an airtight container at room temperature they will last 2-3 days. If refrigerated in an airtight container they will keep for up to 7 days.
Depending on where you get your pumpkin muffin, the sugar content varries. A Panera pumpkin muffin has 40g of sugar, a Dunkin’ Donuts pumpkin muffin has 39g of sugar and a Starbucks pumpkin muffin has 34g of sugar.
A Panera pumpkin muffin has 560 calories, 24 g of fat and 40g of sugar.
A jumbo Costco pumpkin muffin has 680 calories. The serving size for a Costco muffin is half a jumbo muffin.
Love pumpkin treats? Check out some of my other pumpkin recipes:
- Healthy Pumpkin Bread with Chocolate Chips
- Cream Cheese Pumpkin Bread
- Pumpkin Apple Streusel Muffins
- Pumpkin Cream Cheese Breakfast Braid Recipe
- Starbucks Pumpkin Scones
- Pumpkin Spice Protein Shake
- Starbucks Pumpkin Spice Cold Brew
- Crockpot Pumpkin Spice Latte at Real Housemoms
If you loved these sugar free pumpkin muffins, check out these other recipes:
- 1 1/2 cups all purpose flour
- 1/2 cup granular monk fruit sweetener, like Whole Earth
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup plain Greek yogurt
- 2 eggs
- 1 tsp. vanilla extract
Cinnamon streusel crumble topping:
- 1/2 cup all purpose flour
- 3 Tbsp. Swerve brown sugar alternative
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 2 Tbsp. butter, melted
- Preheat oven to 350 degrees. Line a muffin pan with silicone baking cups or paper liners. Set prepared pan aside.
- In a mixing bowl, whisk together the flour, sweetener, baking powder, cinnamon, salt, nutmeg and cloves. Set aside.
- In a separate bowl, whisk together the wet ingredients; pumpkin, eggs, yogurt and vanilla. Gradually add the dry ingredient mixture to the wet ingredients using a whisk. Once all dry ingredients are well incorporated, batter will be very thick.
- Spoon the batter into the prepared muffin pan, filling each cup a little over 3/4 full.
- Mix together the crumble topping; in a bowl, combine the 1/2 cup flour, Swerve, cinnamon and salt. Add in the melted butter and mix together with a fork. The mixture will be crumbly and gravel-like. Sprinkle the mixture over the muffin batter.
- Bake the muffins at 350 degrees for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean and crumb-free.
- Let muffins cool at room temperature 15 minutes before serving.
Storage: once completely cool, store muffins in an airtight container. Muffins can be kept at room temperature. At room temperature they will keep for 2-3 days. Refrigerated in an airtight container they will last for up to 7 days.
Freezing: these pumpkin muffins are great for freezing and reheating later. Freeze in a freezer bag or container. To defrost, microwave on the defrost setting in 30 second increments until warm.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 36mgSodium: 222mgCarbohydrates: 28gNet Carbohydrates: 27gFiber: 1gSugar: 0gProtein: 4g