Sugar Free Pumpkin Cornbread Muffins

These sugar free pumpkin cornbread muffins are a perfect combination of two favorite autumn recipes.

Made with pumpkin puree and cornmeal, these tasty muffins are moist and tender with a bit of texture grit, making them perfect as a snack or for serving with a favorite fall meal.

What makes pumpkin cornbread muffins so good?

 
Pumpkin cornbread muffins are the perfect marriage of moist baked pumpkin muffins with fall spices and a rustic cornbread muffin.

I like that there is an abundance of flavor in these muffins thanks to the pumpkin puree, spices, and cornmeal.

Have you tried 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.

What you need 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 sugar.
• 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 Pumpkin Cornbread Muffins.

This recipe makes about 18 average sized muffins, takes about 10 minutes to prepare, and around 30 minutes to bake.

1. Preheat your oven to 350 and prep your muffin pan(s) for nonstick.
2. 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.
3. 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.
4. Add the flour mixture to the mixing bowl and mix until just combined. The mixture will have some lumps.
5. 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.

Tips for making the best 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.

1. 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.
2. Allow the muffins to sit in the pan for about five minutes after taking them out of the oven. This will help them set.
3. Stir in a drained can of corn with the batter. This will add flavor and texture to you muffins.

How to store pumpkin cornbread muffins.

Once they have fully cooled, these muffins can be stored in an airtight container for about five days at room temperature or frozen for up to a few months.

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