Easy peasy sugar free pumpkin spice muffins

I don’t care if it’s not officially Fall yet.  I’ve got fall flavors swirling around in my mind and couldn’t resist creating a brand new sugar-free (and grain-free) pumpkin spice muffins recipe.  If you love pumpkin pie, you will fall hard for these muffins (I hope)!

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They taste like pumpkin pie

The hubs and I agree these pumpkin spice muffins taste a lot like pumpkin pie.  The outside of the muffin crisps up in the oven, while the inside stays moist, and creamy, mirroring the exact flavor you get when you bite into a really good slice of pumpkin pie.

While I’m going to be using this recipe as the base for a delicious cupcake (stay tuned for that in a few weeks!), I decided to serve up these muffins naked – and I’m happy to report there is absolutely no frosting or icing needed!

A sugar-free family favorite

My 5 year old is obsessed with these muffins and I don’t feel one bit bad treating her! They are loaded with healthy fats and totally sugar-free, making them an amazing after school or after dinner treat (no one needs a sugar-crazed kiddo running around the house right before bed!). These pumpkin spice muffins scream Fall and are incredibly easy to mix and bake.

Kids can…

There are no crazy instructions for this recipe other than measuring your dry and wet ingredients separately and combining them well before you distribute them into your muffin tin.

Kids can help out with every step, from gathering the ingredients and measuring and pouring them into the bowls, to filling those muffin tins with adorable liners and sticking the toothpick in the center to make sure they are done. If your kiddos love to bake, try purchasing some kid-size cooking tools to make their job easier!

Baking tips and tools

My oven can be finicky and baking with grain-free, sugar-free ingredients can get tricky.  I recommend setting your timer for around 15 minutes to start, removing your muffins and doing a quick toothpick check.

If it does not come clean, stick them in for another 3-5 minutes.  If it comes clean, but they still feel “soft” when you insert the toothpick, take them out and let them cool.  Baked goods using sugar alcohols do best when they cool completely (I actually like them best on day 2).

Baking Must Haves

Pumpkin spice muffins recipe

The recipe for my Pumpkin Spice Muffins is below.  If you’re not into a frosting-less muffin, feel free to use the sugar-free cream cheese frosting I created for my Carrot Cake Cupcakes.  And, stay tuned for my pumpkin spice cupcake recipe coming in just a few weeks (the buttercream recipe for that post is EVERYTHING Fall dreams are made of).

Print Recipe

Sugar Free Pumpkin Spice Muffins

These sugar-free pumpkin spice muffins are perfect for the entire family. They are simple to make, grain-free, keto-friendly and taste just like pumpkin pie.

Servings

servings

Ingredients

• 1 cup Almond Flour
• 1/2 cup Coconut Flour
• 1/4 cup granulated erythritol
• 1/4 cup Brown Sugar substitute (I like Swerve)
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice
• 1/4 tsp himalayan pink salt
• 4 large Eggs
• 3/4 cup pumpkin puree (make sure you get the plan, unsweetened, unspiced version)
• 1 tsp pure vanilla extract
• 2 tbsp heavy whipping cream

Servings servings Ingredients 1 cup Almond Flour 1/2 cup Coconut Flour 1/4 cup granulated erythritol 1/4 cup Brown Sugar substitute (I like Swerve) 1 tbsp baking powder 1 tbsp pumpkin pie spice 1/4 tsp himalayan pink salt 4 large Eggs 3/4 cup pumpkin puree (make sure you get the plan, unsweetened, unspiced version) 1 tsp pure vanilla extract 2 tbsp heavy whipping cream

Instructions

1. Preheat oven to 350 degrees and line muffin tins with parchment liners. You can also spray them with oil of choice - but grain-free baked goods tend to stick so be sure to cover entire muffin tins.
2. In a large bowl, combine all of the dry ingredients. Whisk well until well combined. It's okay if the brown sugar is a bit lumpy! This will help create the "crumble" look of the muffins.
3. Lightly beat the eggs, heavy whipping cream and vanilla in a separate bowl, then fold in the pumpkin puree.
4. Pour egg mixture into dry and gently fold together until combined. You don't want to overmix, but you do want to make sure everything is blended so you do not see any dry left over
5. Evenly distribute the batter between the muffin tins. If you are using a cookie scoop, each muffin tin takes approximately 2 scoops.
6. Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean. Remove from muffin tin and cool on a cooling rack. ENJOY!

Recipe Notes

SERVING SIZE: 1 muffin  (makes 12 muffins)

MACROS: 113 calories | 7.7 g fat | 5 g protein | 3.6 net carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I'm using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.

MORE SUGAR-FREE DESSERTS HERE!