Diabetes-Friendly Pumpkin Muffins Recipe

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Diabetes-Friendly Pumpkin Muffins Recipe

Pumpkin muffins are a delicious and easy-to-make snack or breakfast. They're perfect for lunchboxes, too!

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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.

Add in almond flour, baking powder and salt, mixing the batter until it’s thick and smooth without lumps.

Set aside the batter.

To make the crumble topping:

Melt butter in a heat-safe bowl, add almond flour, Truvia Brown Sugar Blend and spices. Whisk until it forms a paste-like consistency.

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.

diabetes-friendly pumpkin muffins with crumble on top.
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pumpkin muffins

Diabetes-Friendly Pumpkin Muffins Recipe


  • Author: Mila Clarke Buckley
  • Prep Time: 5
  • Batter and Crumble: 15 minutes
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 9 Muffins 1x
  • Diet: Diabetic

Description

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.


Ingredients

Units Scale

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/ stick) melted butter
  • 1/2 cup almond flour
  • 1/4 cup Truvia Brown Sugar blend
  • 1 teaspoon, pumpkin pie spice

Instructions

  1. Preheat your oven to 350ºF.
  2. Line a muffin tin with paper liners.
  3. Cream your butter and Truvia Brown Sugar Blend on medium speed, until combined thoroughly.
  4. 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.
  5. Add vanilla and pumpkin puree, continuing to beat the mixture on medium speed until combined.
  6. Add in almond flour, baking powder and salt, mixing the batter until it’s thick and smooth without lumps, about 2 minutes.
  7. Set aside the batter.
  8. To make the crumble topping: Melt butter in a heat-safe bowl by microwaving for 20-30 seconds. Add almond flour, Truvia Brown Sugar Blend and spices. Whisk until it forms a paste-like consistency.
  9. 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.
  10. Sprinkle 2 heaping teaspoons of the crumble mixture on top, and pat down on top.
  11. 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.
  12. Let the muffins come to room temperature before enjoying.
  13. 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 step is important, since almond flour doesn’t cook like regular flour and is a bit softer.

Notes

  • Let these come to room temperature before slicing. Almond flour needs some time to firm up after baking them in baked goods. As good as they look, don’t skip the cooling stage.
  • Once they’re cool, you can hand crumble the crumbly top to get that nice texture on top. Since almond flour doesn’t bake like all purpose flour, the crumble step is just slightly different.
  • Almond flour burns easily. Be sure your oven rack is set to the middle, and if you notice the muffins browning quickly, put a sheet of aluminum foil over the top so they’ll still cook, but won’t brown any further.
  • Enjoy with coffee, or espresso!
  • These will store for one week in the fridge. You can warm them in the microwave for 30 seconds, if you prefer a warm muffin.
  •  
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 333
  • Sugar: 10.2g
  • Sodium: 175.3mg
  • Fat: 21.1g
  • Carbohydrates: 23.7g
  • Fiber: 9g
  • Protein: 6.2g
  • Cholesterol: 123.3mg

Keywords: pumpkin muffins, diabetes friendly pumpkin muffins, fall muffins

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mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

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