Pumpkin muffins are one of the best recipes for fall. These diabetes-friendly pumpkin muffins are the best introduction to fall!
They make a great breakfast or snack and can be made with either fresh pumpkin or canned pumpkin puree.
The recipe is quick and easy to put together, taking about an hour from start to finish. It riffs a little bit on my Keto Pumpkin Bread recipe, just a smaller version, with the nice crumble topping.
While they come in at almost 24g of carbs, 9 of that is fiber – which means you’ll stay fuller, longer, and the blood sugar spike might not be as severe. In fact, I stayed pretty steady eating one of these for breakfast with a cup of espresso.
What I also appreciate about these muffins is that they’re so tender. You don’t even realize there’s no flour.
For being a gluten-free option, you honestly couldn’t tell that there’s no flour, or white sugar in them.
What kind of pumpkin is best to use for these muffins?
I always find that using fresh pumpkins in baked goods can be challenging. Sometimes it’s too fibrous, or watery, and canned pumpkin is always more consistent.
I use Libby’s 100% pure pumpkin. There are no preservatives, and no added sugar.
As a note – you want to use pure pumpkin, or pumpkin puree, never canned pumpkin pie filling. Canned pumpkin pie filling has a ton of sugar, and you want to be able to control the sweetness of the muffins.
Which ingredients are in pumpkin muffins?
These muffins are gluten-free and made without any white flour. They also use staple ingredients.
For the Muffins
- 1/2 cup butter (1 stick), softened
- 1/2 cup Truvia Brown Sugar Blend
- 4 large, Grade A eggs
- 1 tsp vanilla extract
- 15 ounces pumpkin puree, canned
- 1 1/2 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin spice blend
- 1/2 tsp salt
For the Crumble
- 1/4 cup (1/2 stick) melted butter
- 1/2 cup almond flour
- 1/4 cup Truvia Brown Sugar blend
- 1 teaspoon, pumpkin pie spice
Are these pumpkin muffins sugar-free?
These muffins are not completely sugar-free, or carb-free, but they definitely have an advantage.
- 1/2 cup of Truvía Brown Sugar Blend (210 calories) provides the same sweetness as one cup of brown sugar (830 calories).
- Baked goods made with Truvía Brown Sugar Blend will have brown sugar-like texture and moistness. Plus that little bit of molasses flavor.
- Bakes and browns like brown sugar, with 75% fewer calories per serving than brown sugar.
- It contains sugar-alcohols, which reduce the overall glycemic impact of the sweetener.
Why add the crumble topping?
The crumble topping adds nice texture, and some additional sweetness to the muffin. This step is optional, but I personally wouldn’t skip it!
How to make diabetes-friendly pumpkin muffins from scratch
Start by preheating your oven to 350ºF.
Line a muffin tin with paper liners.
Cream your butter and Truvia Brown Sugar Blend on medium speed, until combined thoroughly.
Add in your eggs one at a time on medium speed until each one is incorporated into the batter. The batter will be a liquid and lumpy consistency.
Add vanilla and pumpkin puree, continuing to beat the mixture on medium speed until combined.
Set aside the batter.
To make the crumble topping:
To assemble the muffins:
Fill muffin liner to the top with mixture – about 1/3 cup per muffin. These don’t rise much, so you don’t have to worry about overfilling the tins.
Sprinkle 2 heaping teaspoons of the crumble mixture on top, and pat down on top.
Bake for 25-30 minutes, or until a knife inserted into the middle of the muffins comes out clean. If they still need more time to cook, place a sheet of aluminum foil over the top to prevent them from browning too much.
Let the muffins come to room temperature before enjoying.
Once the muffins come to room temperature, you’ll notice the crumble on the top has hardened, you can peel it from the top of the muffin, and crumble it with your fingers to get that nice, crumbly texture on top. They look a little strange coming out of the oven, but once you let them cool and put the crumble on top, they’re perfect!
This mixture makes about 9 regular-sized muffins.
Pumpkin muffins are a delicious and easy-to-make snack or breakfast. They’re perfect for lunchboxes, too!
This recipe includes gluten-free almond flour and Truvia Brown Sugar Blend which provides the same sweetness of brown sugar without all the calories. You’ll also find additional ingredients like pumpkin spice blend, baking powder, salt and vanilla extract.
If you want to take your pumpkin muffin game one step further, try adding the optional crumble topping before popping them into the oven. I hope you love my diabetes-friendly pumpkin muffins! Let me know if you give them a try.Print