low sugar pumpkin muffin

Low Sugar Pumpkin Muffins

Jump to Pumpkin Muffin Recipe

In my never-ending quest to enjoy more baked goods with fewer consequences, I’m happy to report I have found an ally in monk fruit sweetener. It is the only zero-calorie sugar substitute I’ve tried that sweetens without a terrible aftertaste, and, so far, I find it works well in muffins, cakes, soft cookies, syrups, hot cocoa mix, and freezer jam. I have not had as much luck with things that need to have a crispy or chewy texture, like some cookies and brownies, but I’ll keep trying and let you know when I come up with more recipes that work.

I also used coconut sugar to add a little more complex flavor in this pumpkin muffin recipe, as brown sugar or molasses might bring, but it is optional. One thing to watch for when baking with the monk fruit sweetener is that it can brown quickly, so, for example, the muffins’ edges might burn faster than normal. Just make sure you keep a close eye on them.

Try substituting an all-purpose gluten-free flour or oat flour if you are avoiding wheat.

 

 



 

 

 

 

 

 

Low Sugar Pumpkin Muffins

(makes about 20 muffins)

1 cup granulated monk fruit sweetener (such as Lakanto Classic)

1/2 cup coconut sugar (optional, sub with monk fruit sweetener)

1/2 cup butter, melted (you may sub with vegetable or coconut oil)

3 eggs

15 ounces canned, pureed pumpkin

1/2 cup unsweetened apple sauce

1 teaspoon vanilla or maple extract (optional)

3 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground or grated nutmeg

1/4 ground allspice

Preheat oven to 350 degrees F

In a large mixing bowl, combine monk fruit sweetener and coconut sugar. Whisk in melted butter and eggs, one at a time.

Add pumpkin, applesauce, and vanilla or maple extract and whisk until well combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and allspice until well combined.

Add the dry ingredients to the pumpkin mixture and stir together. A wooden or silicon spoon will work better than the whisk at this point.

Allow them to cool on a rack. They are best eaten within a day or two. They freeze really well. I wrap them individually, then take them out, still frozen, and microwave for about 45 seconds. 

pumpkin muffins

This resonated with me today. Sending love to all, no matter your chosen path! 

There are hundreds of paths up the mountain, all leading to the same place, so it doesn’t matter which path you take. The only person wasting time is the one who runs around the mountain telling everyone that his or her path is wrong.

Hindu proverb

4 thoughts on “Low Sugar Pumpkin Muffins

I'd love to hear your feedback!