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.
Continue reading “Low Sugar Pumpkin Muffins”