Seriously, what would fall be without these Sugar Free Pumpkin Spice Muffins?
Of course, this time of the year, we see a lot of pumpkins just about everywhere.
Sugar Free Pumpkin Spice Muffins
I don’t know if I like the taste of these as much as I like the smell of them baking in the oven.
However, I could probably say that about any kind of a bread that I have baking in the oven. Bread that is baking in the oven is just such an amazing smell. Especially, when you add pumpkin and spices to it. This is such a perfect way for you to make your home smell like fall. Don’t you think so?
Something else that I like about these muffins is that they are pretty much ‘all generational’.
What I mean by that is that every generation seems to like these muffins. Seriously, grandma probably likes these as much as grandson sitting in a high chair. I can’t think of many other things that could spread through the generations in such a way.
The ingredients that you will need to bake these muffins are pretty simple.
You will need to use all purpose flour. However, if you are wanting to make this low carb, you can use Carbalose low carb flour instead. Gluten free can use almond flour however, be sure to check your conversions (as you will need more almond flour) and use some kind of a binder in place of the gluten. Xanthan Gum Powder is one popular binder that people baking with almond powder will use.
I feel like I have diverted myself off track here.
However, since I have baked low carb before I can appreciate using flour alternatives. Also, I am now in an experimenting phase with baking with almond flour. I can’t get over how tasty my bread has been turning out with it. Hence, gluten free recipes will be coming here soon.
I do have some helpful articles for you to read.
The Most Common Flour Alternatives goes into further details about baking without white wheat flour. As far as low carb recipes go, my low carb soft pretzels as well as my low carb pizza crust.
How to make Sugar Free Pumpkin Spice Muffins.
What you will need to make this recipe.
- Flour- 3 cups. See post above for flour alternatives for low carb or gluten free.
- Pumpkin Pie Spice- 1 tablespoon.
- Ground Cinnamon- 1 teaspoon.
- Baking Soda- 2 teaspoons.
- Sugar alternative- 3 cups equivalent to sugar. Not sure of which one to use? See this about sugar alternatives.
- Salt- 1 teaspoon.
- Canned Pumpkin (not pie mix pumpkin)- 1 can (15 ounces- check sugar content).
- Eggs- 4.
- Oil such as vegetable- 1/2 cup.
- Almond Milk- 1/2 cup (can use other liquid such as water or juice. Just check for sugar that has been added to whatever you are adding.).
How to make this recipe.
- Preheat the oven to 375 so that it will heat while you work. Also, prep your muffin pan for nonstick. I like to use parchment paper stuffed into each cup.
- In a mixing bowl, combine together your flour, pumpkin pie spice, cinnamon, baking soda, sugar alternative and salt. Set this aside.
- In another mixing bowl, mash your canned pumpkin. Then, mix in your eggs. When well mixed, gently stir these into the first bowl and blend.
- Finally, add the oil and milk to the mixing bowl. Blend well without over mixing the batter.
- Spoon this mix into your prepped muffin cups, filling them about 2/3’rds full.
- Bake for 25-38 minutes or until a toothpick comes out clean.
- Allow to cool a bit before serving.