Pumpkin Spice Muffins: Refined Sugar Free
Yeah for Updated Photos 10-27-12
I love this time of year! I love the fall colors and everything about the cool, brisk air, wearing cozy sweaters and enjoying being outside before the cold wintry months begin. But nothing feels more like fall to me until I’ve made and eaten some PUMPKIN!
Pumpkin is the rock star of FALL!
Did you know………
- pumpkins contain potassium and vitamin A.
- pumpkins are rich in fiber.
- pumpkins are a source of beta carotene and other carotenoids that are antioxidants.
- pumpkin is made up of 90% water.
- One cup of pumpkin has only 30 calories.
So if you make nothing else this season than these muffins you will not be disappointed. The aroma in your kitchen will be fabulous!
Here is my version of the Pumpkin Spice Muffin.
With this recipe, I was able to fill my 12 capacity muffin pan full and still had some extra. I could have opted to just fill each a bit more, or make an additional 3 or 4 muffins, but I decided to take a mini 12 capacity muffin pan instead and use the rest of the batter. I added 1/4 c. chocolate chips for the kiddies. They will eat these up for a snack any day of the week. It’s completely up to you. If you use all the mixture they will most certainly be jumbo in size or you can make some mini muffins if you so choose. Either way they are delicious!
AND very moist!
Hope you try it and enjoy it as much as we have. 🙂
Nutrition Info:
- Servings:12
- Calories: 194
- Fat: 6.8 g
- Fiber:3.2 g
- Carbs: 29 g
- Protein: 4.5 g
- Weight Watchers PointsPlus: 5 (Previous Method 4)
Pumpkin Spice Muffins: refined sugar free
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INGREDIENTS
- 1/2 cup whole wheat flour
- 2 cups oat flour
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup sucanat
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1- 15 ounce can solid packed pure pumpkin
- 1/4 cup canola oil
- 1 cup milk, 1%
- 2 teaspoons vanilla extract
- OPTIONAL:
- raisins
- nuts, chopped
- chocolate chips
DIRECTIONS
- Preheat oven to 350 degrees and spray 12 capacity muffin tin with nonstick cooking spray.
- Combine flour, baking powder, baking soda, salt, spices and sucanat in a bowl.
- In a separate bowl whisk together eggs, applesauce, pumpkin, oil and milk.
- Add optional nuts and raisins if desired. Mix wet with dry to combine.
- Pour into muffin cups.
- Bake for 30-35 minutes until toothpick in center comes out clean.
Other recipes you might like:
- Pumpkin Protein Pancakes
- Pumpkin Pie Smoothie
- Pumpkin Baked Oatmeal Cups
- Crock Pot Pumpkin Steel Cut Oats
- Pumpkin Vanilla Millet Porridge
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Hi Brenda.
What brand of solid packed pure pumpkin do you use? Or maybe you can give me the link if you buy it on line.
Thanks.
Hi,
What is sucanut? l like this recipe, but have no idea what that ingredient is.
Thanks,
Sara
Another name of sucanat is evaporated cane juice that has been dried with a small about of molasses. It is a less processed than brown sugar but resembles it in taste and color. It retains many vitamins and minerals because it is less processed.
Love your website! Can you substitute coconut oil for the canola oil?
Thank you!
I haven’t but I’m sure it would be fine.
I tried it and added some shredded carrots, it was just like carrot cake!! I had to make 2 batches, 1 with and 1 without.. Picky family.
I’m gonna try adding a little crushed pineapple and carrots next. I’ll let you know:)
Can you use pumpkin puree in this instead of the regular pumpkin?
yes as long as it isn’t pumpkin filling. 🙂
I wanna try the recipe for the muffins 🙂 what is sucanat? Is there anything i can use to sub for it? Thanks! 🙂
Great muffins! My daughter loved them. Making a second batch today.
So glad, thanks for letting me know!
I could just about cry I’m so happy to have found your site! It is so time consuming to try to build recipes for everything I make in Weight Watchers – your points are so very appreciated!!!
These muffins are absolutely divine and I made them with my gluten-free whole grain flour mixture. For those who are gluten free (I do not have reactions to oats thankfully), you can use Gluten Free Girl’s whole grain flour guide as a substitution for the whole wheat flour in this recipes. Here’s the link: http://glutenfreegirl.com/gluten-free-whole-grain-muffins/
Thank you for this delicious recipe!!!
I know about the building the recipes, it is time consuming! But I hope to help so that’s why this blog exists! Your welcome and thank you!
They sound really good. I’ll share them with my fellow Community Food Advisors – we’re always looking for tasty healthy recipes like these.
Thank you!
Thanks for sharing this recipe! I did not know those facts on pumpkin. Now I don’t feel bad for loving it so much!!! 🙂 I found this post through your linking it to Balancing Beauty and Bedlam. I just posted a pumpkin spice cupcake recipe. But I’m afraid that no matter how you spin it, mine is definitely NOT healthy with the exception of the 1 cup of pure pumpkin. 😀
Thanks for visiting my blog!
Thanks not only for the great recipe but also for the info on pumpkins-they are healthy aren’t they!
Best wishes,
Natasha.
Thanks so much for visiting!