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healthy pumpkin muffin recipe

Sugar Free Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 1 muffin tin
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar substitute

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a mixing bowl, combine pumpkin puree, applesauce, eggs, vegetable oil, and vanilla extract.
  • In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the granulated sugar substitute until evenly distributed.
  • Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  • Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack.
  • Let the muffins rest on the cooling rack for an additional 5 minutes before serving.

Notes

For best results, ensure that all ingredients are at room temperature before starting the recipe, as this helps them blend together more smoothly. If you prefer a bit of texture, consider adding chopped nuts or seeds to the batter. Additionally, store any leftover muffins in an airtight container to maintain their freshness for up to three days.
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