Healthy Pumpkin Muffin Recipe


– 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


Step 1

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.

Step 2

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.

Step 3

Spoon the batter into the prepared muffin pan, filling each cup a little over 3/4 full.

Step 4

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.

Step 5

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.

Step 6

Let muffins cool at room temperature 15 minutes before serving.

Check out a couple of our other pumpkin recipes below!