Healthy Pumpkin Muffins
Looking for a healthy pumpkin muffin recipe? These super moist, delicious sugar free pumpkin muffins are just 115 calories each. Made without oil or refined sugar, these healthy pumpkin muffins are an amazing snack or breakfast option!
Equipment
- Muffin Pan The 12-cup muffin pan by Wilton is fantastic for any muffin or cupcake recipe!
- Silicone Baking Cups Forget the paper liners or non-stick spray, these silicone cups help muffins slide out easily. Absolutely ZERO sticking!
- Mixing Bowls These stainless steel mixing bowls are fantastic for cooking and baking!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1gCalories: 115kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 36mgSodium: 222mgFiber: 1g
Tried this recipe?Let us know how it was!