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 (noone 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.
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 time 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).
*As always, all thoughts and opinions are my own. Post may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.
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