This recipe is so moist and tasty! It is a low sugar recipe for Healthy Pumpkin Muffins. I love fall for special pumpkin flavored foods. You will love this healthier recipe that does not use sugar, but uses allulose (a rare natural sugar sweetener with 95% fewer calories than sugar…can ya give me a YAY). This recipe uses applesauce and avocado to help it be the moistest it can be and it works fantastically!
This post contains affiliate links. Please see the disclaimer in the top menu bar and sidebar for more info. All opinions expressed here are 100% my own. This post is sponsored by Lang’s Chocolates as part of the Keystone Pantry Allulose Challenge contest for food bloggers. I received free product (a product I love) to participate.
Don’t these muffins look so golden and yummy? They are:)
This recipe is both adult and kid-approved! My boys adore pumpkin pie. They also love pumpkin flavored bread and muffins. Pumpkin everything! So, when I set out to create this recipe, I knew there was a chance they might like it. My boys are picky eaters. Plus, I was a bit nervous because it doesn’t have any added granular sugar. I wondered if my boys would still like it using allulose instead of regular table sugar. I am happy to report they absolutely loved this recipe!
Please scroll down to easily print this recipe:)
This Healthy Pumpkin Muffins Recipe is Perfect for Pumpkin Flavor Lovers
If you love pumpkin flavored foods, you will love this recipe. It is packed full of pumpkin flavor!
It is perfect for breakfast, brunch, dessert, snack, or at Thanksgiving. Put out these tasty muffins and they will disappear! Stack them up and leave them out for breakfast, an after-school snack, or on the Thanksgiving table either as an appetizer or part of the meal. They go fantastic with coffee or tea too.
Healthy Baked Goods
I love it when I can use a recipe that is healthy when making baked goods for my family. This recipe for healthy pumpkin muffins is made with pumpkin, mashed avocado, and applesauce. It’s loaded with fiber! There is no added granular sugar. One cup of white chocolate chips, which do contain sugar, are spread throughout the entire batter so the amount of sugar added in to this recipe is very minimal.
Keystone Pantry Allulose is the sweetener that is used in this recipe. It is a natural sugar that is said to be 70% as sweet as sugar, but it has 95% fewer calories than sugar. Those are numbers I can get behind and fall in love with! Love it; fewer calories but still delivering the sweetness makes this ingredient an awesome addition or substitution in traditional recipes that call for sugar. In this recipe, the applesauce adds in a bit of sweetness too making this recipe sweet yet more healthy.
Keystone Pantry Allulose can be purchased at: Lang’s Chocolates.
This sweetener is non-GMO, gluten-free, and vegan-friendly. It’s made in the USA, my favorite country;) I adore buying products made in my own country.
To see another scrumptious recipe where I used this product in a divine, yet tangy, marinade, check out this link: Orange Marinated Mushrooms in Tomato Basil Sauce over Penne Pasta.
What is Needed to Make These Sumptuous Healthy Pumpkin Muffins?
The 12 ingredients needed for this recipe include the following items:
- 2 c. self-rising flour
- 1 c. Keystone Pantry Allulose
- 2 tsp. ground cinnamon
- 1/4 tsp. ground cardamon
- 1/2 tsp. salt
- 1 can of pureed pumpkin
- 1/2 c. smooth applesauce
- 2 ounces mashed avocado
- 1/2 c. melted and cooled butter
- 3 Tbsp. skim milk
- 2 eggs
- 1 c. white chocolate chips
This recipe makes about 20 muffins so you will need muffin pans and cooking spray also. I use a stand-up mixer to prepare the batter. I love my mixer!
For making batters, I usually like to mix the dry and wet ingredients separately. I add all the dry ingredients to a large bowl first and hand stir them together. Next, I combine the wet ingredients (except eggs, milk, and butter) together separately and stir them prior to combining wet and dry together. After the wet and dry are stirred together, I beat the eggs and milk together in a separate small bowl before stirring the mixture into the batter. Next, add melted and cooled butter and stir.
I add in the white chocolate chips last and stir.
Now it’s ready to bake! Spray the muffin pan with cooking spray and bake the muffins at 400° for about 37-38 minutes. Let cool. **Please, scroll down to print this recipe and the steps to make these muffins.
They come out a beautiful fall deep orange/rusty color, just as pumpkin foods should look like:) I love using unexpected foods in recipes that turn out to make the taste flow beautifully, specifically ingredients like avocado, allulose, and applesauce in this case. I can’t wait to make this recipe again!
To learn more about Keystone Pantry Allulose, visit the links below.
I love anything pure chocolate, it’s my favorite! Check out all of their awesome sweet products.
I hope you and your family enjoy this healthy pumpkin muffins recipe this fall and holiday winter season! It’s sure to delight your taste buds and put smiles on everyone’s faces as they gush into the yum that is a pumpkin flavored baked food.
Looking for another yummy pumpkin bread recipe? Try out my popular and delicious recipe for Maple Cinnamon Pumpkin Bread.
Also, check out this recipe for Healthier Moist Whole Wheat Banana bread.
Happy fall! Eat well and enjoy life:)
Copyright ©2018 Julie Hoag. All Rights Reserved.
Healthy Pumpkin Muffins Low Sugar Recipe
- 2 cups flour, self-rising
- 1 cup Keystone Pantry Allulose
- 2 teaspoons cinnamon ground
- 1/4 teaspoon cardamon ground
- 1/2 teaspoon salt
- 1 can pumpkin pureed
- 1/2 cup applesauce
- 2 ounces avocado thoroughly mashed
- 2 eggs
- 3 Tablespoons skim milk
- 1/2 cup butter melted and cooled
- 1 cup white chocolate chips
- Combine the dry ingredients together into a large bowl and stir: 2 c. self-rising flour, 1 c. Keystone Pantry Allulose, 2 tsp. cinnamon, 1/4 tsp. cardamon, and 1/2 tsp. salt.
- Combine wet ingredients together in a separate bowl: 1 can pureed pumpkin, 1/2 c. applesauce, and 2 ounces mashed avocado. Stir.
- Combine wet and dry ingredients together and stir. Scramble 2 eggs with 3 Tbsp. skim milk and stir into the batter.
- Add 1/2 c. melted and cooled butter. Stir.
- Stir in 1 c. white chocolate chips.
- Fill up muffin tins, already sprayed with cooking spray, to about the top with batter. Bake at 400 degrees for about 37-38 minutes. Let cool.
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