Sugar Free Pumpkin Cornbread Muffins are a real crown pleaser.
This recipe for pumpkin muffins tastes like a luscious pumpkin pie combined with warm cornbread.
About this recipe for pumpkin cornbread muffins.
This is a simple recipe for making muffins that have no added sugar in them.
Pumpkin puree is added to the muffins to give them a tasty pumpkin flavor and fluffy texture.
Did you try my Sugar Free Low Carb Pumpkin Bread
That recipe for pumpkin bread is also low in carbohydrates. Unlike with this sugar free recipe, there is no cornmeal added to that pumpkin bread.
To make this recipe you will need yellow cornmeal. You can find a selection of cornmeal here.
Pumpkin puree is added to this specific recipe as part of a fall theme.
Both pumpkins and cornbread are popular food choices during the fall season.
However, pureed pumpkin does more than add a pumpkin flavor and color to these muffins. The pumpkin also adds moisture which allows us to have a softer muffin without adding additional fat.
These muffins are awesome when still warm. However, I would allow them to cool for a few minutes first.
You can serve these muffins with a bit of soft butter, honey butter, or even a nut butter on top. Another option is to serve these muffins along with your favorite chili or soup.
Here are some tips for making cornmeal muffins.
While my muffins are made in a traditional muffin pan, you can make these in another pan. Mini muffins, jumbo muffins, or even square muffins could work with adjustments as needed to the baking time.
Here are some more tips for you.
- You can serve these muffins as a breakfast, snack, or even dessert. If you decide to make this as a dessert try stirring on some sugar free chocolate chips.
- Allow the muffins to sit in the pan for about five minutes after taking them out of the oven. This will help them set.
- Stir in a drained can of corn with the batter. This will add flavor and texture to you muffins.
How to store leftover muffins.
These muffins can be stored in an airtight container for about five days. However, you can also freeze them in an airtight container or zip top bag.
Here are some similar recipes that you may also like.
- Sugar Free Keto Pumpkin Cheesecake
- No Added Sugar Pumpkin Gingerbread
- Sugar Free Keto Pumpkin Muffins
- No Added Sugar Pumpkin Bars
- Sugar Free Pumpkin French Toast
- Air Fried Pumpkin Fries
- Sugar Free Pumpkin Pie Smoothie
- Pumpkin Dog Treats
- Sugar Free Pumpkin Spice Whipped Coffee
Keep up to date with my recipes
Subscribe to the SugarFreeDiva
I'll email this post to you as well as my new recipes weekly!
Ingredients needed to make Cornmeal and Pumpkin Muffins.
- Flour. Any kind of all purpose flour that measures like regular all purpose flour should work.
- Cornmeal I get a lot of keto diet followers. You can try using almond flour however, you should probably also add an extra egg for binding.
- Ground Cinnamon. This is added for a bit of added fall flavor.
- Ground Nutmeg. Also added for a fall flavor.
- Baking Powder and Baking Soda. Added for leavening.
- Erythritol. Really, you can use any sugar alternative of your choice as long as it can be baked with and measures like erythritol.
- Melted Butter. Vegetable oil or canola oil can be used as an alternative.
- Pumpkin Puree . Canned or freshly pureed will work.
- Heavy Cream. Alternatives such as evaporated milk or half and half can be used however, they can have an effect on how moist your muffins turn out.
- Eggs. I have not tried an egg alternative such as applesauce or bananas. However, it is worth a try if you are up to it.
How to make Sugar Free Pumpkin Cornbread Muffins.
This recipe makes about 18 average sized muffins, takes about 10 minutes to prepare, and around 30 minutes to bake.
Instructions for making this recipe.
- Preheat your oven to 350 and prep your muffin pan(s) for nonstick.
- In a medium bowl, use a fork or a whisk to mix together the flour, cornmeal, cinnamon, nutmeg, baking powder, and baking soda. Set this bowl aside.
- Next, in a mixing bowl, beat together the butter with the sugar alternative and pumpkin puree. Once combined, you can mix in the heavy cream and eggs.
- Add the flour mixture to the mixing bowl and mix until just combined. The mixture will have some lumps.
- Bake the muffins for 25-30 minutes or until a toothpick comes out clean. Allow the muffins to remain in the pan for about five minutes before transferring to finish cooling.
The Recipe Card for Sugar Free Pumpkin Cornbread Muffins
Sugar Free Pumpkin Cornbread Muffins
Ingredients
- 1 ¼ cup Flour
- 1 cup Cornmeal
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ¼ cup Erythritol - see post for alternatives
- ¼ cup Butter
- 1 ¼ cup Pumpkin Puree
- ⅓ cup Cream - see post for alternatives
- 2 Eggs
Instructions
- Preheat your oven to 350 and prep your muffin pan(s) for nonstick.
- In a medium bowl, use a fork or a whisk to mix together the flour, cornmeal, cinnamon, nutmeg, baking powder, and baking soda. Set this bowl aside.
- Next, in a mixing bowl, beat together the butter with the sugar alternative and pumpkin puree. Once combined, you can mix in the heavy cream and eggs.
- Add the flour mixture to the mixing bowl and mix until just combined. The mixture will have some lumps.
- Bake the muffins for 25-30 minutes or until a toothpick comes out clean. Allow the muffins to remain in the pan for about five minutes before transferring to finish cooling.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
September 22, 2022*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
Follow Me
Thanks so much for visiting!
/
Thanks so much for visiting thesugarfreediva.com!
If you decide to make this recipe, please @thesugarfreediva on social to let me know how it turned out for you.
Looking for a recipe that is not on my site?
Please let me know and I will work on getting that recipe for you. Happy baking, eating, and enjoying life! Nutritional Information is only an estimate and can thus however, vary especially with ingredients that are used.
Sugar Free Pumpkin Cornbread Muffins, a delicious and easy recipe for bread made with pumpkin puree and no added sugar.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Quick recipe directions for cornbread made with pumpkin.
- Prepare.
Prep a muffin pan for nonstick.
Preheat the oven - Make the batter.
Combined the ingredients as directed in the instructions.
- Bake the muffins.
Allow the muffins to bake until they begin to turn golden or a toothpick comes out clean. The muffins should remain in the pan for about five minutes before transferring them to continue cooling.
Table of contents for sugar free pumpkin cornbread.
- About this recipe for pumpkin cornbread muffins.