Sugar-Free Whole Wheat Pumpkin Muffins (Video)
Sugar-Free Whole Wheat Pumpkin Muffins are a pumpkin treat made with white whole wheat flour and Golden Monkfruit Sweetener. Check the nutritional information; these might be lower in carbs than you think!
PIN Sugar-Free Whole Wheat Pumpkin Muffins to try them later!
These Sugar-Free Whole Wheat Pumpkin Muffins would make a perfect breakfast treat any morning when you want to get your pumpkin spice thing going! And just a bit of history here: although now I have quite a few pumpkin recipes, I think this is the very first pumpkin recipe ever posted on Kalyn’s Kitchen.
I came up with this recipe when I got an e-mail from a reader named Sommer asking for a recipe for pumpkin bread or pumpkin muffins. I can’t always take recipe requests but Sommer’s timing was great because I’d been thinking about experimenting with pumpkin muffins.
The original version of this recipe used white whole wheat flour and sweetener with just a touch of brown sugar. But now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I’d skip the brown sugar, so I’ve updated the recipe to reflect that. Use the sweeteners of your choice, and of course you can still make the muffins with a combination of sugar and brown sugar if you like. Or check out Almond Flour Pumpkin Muffins for a muffin that’s gluten-free and lower in carbs if you prefer!
What ingredients do you need for this recipe?
- pecans (or use any nuts of your choice)
- White Whole Wheat Flour (affiliate link)
- baking soda
- baking powder
- pumpkin spice mix (affiliate link) (see notes in recipe for substitute for this)
- ground cinnamon (affiliate link)
- canned pumpkin puree (NOT pumpkin pie filling)
- Golden Monkfruit Sweetener (affiliate link), or other sweetener of your choice
- Grapeseed Oil (affiliate link) (or coconut oil)
What makes these Sugar-Free Pumpkin Muffins so good?
I’ve confessed many times that I’m not the biggest pumpkin fan. But the use of pecans is one thing that makes me love this particular pumpkin muffin recipe! And of course the muffins have all the pumpkin and pumpkin spice flavor that people go so crazy over.
Want a low-carb and gluten-free pumpkin muffin?
These muffins use Golden Monkfruit Sweetener which does cut way down on the carbs. But if you want a low-carb and gluten-free pumpkin muffin recipe check out Almond Flour Pumpkin Muffins.
Want more Pumpkin Recipes?
Check out My Favorite Pumpkin Recipes to see lots more sweet and savory treats to make with pumpkin!
How to Make Sugar-Free Whole Wheat Pumpkin Muffins:
(Scroll down for complete printable recipe with nutritional information.)
- I used pecans because I love them, but I think walnuts or almonds would also be good in these muffins. Coarsely chop 2/3 cup nuts to go in the muffins and finely chop 3 T nuts for the topping.
- Mix the finely chopped nuts with 3 T Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice to make the topping.
- In a medium-sized bowl, mix together white whole wheat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl whisk together the pumpkin puree, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice), oil, buttermilk, egg, egg white, and vanilla.
- Stir the wet ingredients into the dry ingredients. As you can see from this spoon standing up, the batter will be stiff!
- Then fold in the coarsely chopped nuts.
- Spray muffin tins or silicone muffin cups with nonstick spray, then fill cups with batter and top each with a heaping teaspoon of the topping mixture.
- I baked my muffins at 350F/175C and it took 27 minutes until the toothpick came out clean.
More Sugar-Free Muffins You Might Like:
Flourless Breakfast Muffins with Zucchini and Feta
Donna’s Low-Carb High-Fiber Grain-Free Breakfast Muffins
Low-Carb High-Fiber Savory Muffins
Flourless Savory Breakfast Muffins
Sugar-Free Whole Wheat Pumpkin Muffins
These Sugar-Free Whole Wheat Pumpkin Muffins are a pumpkin treat that’s still delicious without added sugar.
- 2/3 cup + 3 T pecans (or use any nuts of your choice)
- 2 C white whole wheat flour
- 2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 tsp. pumpkin pie spice (see note below for substitute for this)
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup canned pumpkin puree
- 3/4 cup + 3 T Golden Monkfruit Sweetener (see notes)
- 1/4 cup grapeseed oil (or coconut oil)
- 3/4 cup buttermilk
- 1 egg + 1 egg white
- 3/4 tsp. vanilla
- Preheat oven to 350F/175C and spray muffin tins or silicone muffin cups with nonstick spray.
- Coarsely chop the 2/3 cup of pecans and set aside.
- Finely chop the 3 T pecans, combine with the 3 T sweetener, and set topping mixture aside.
- In a medium-sized bowl combine the white whole wheat flour, baking soda, baking powder, pumpkin pie spice (or combined spices as described above), cinnamon, and salt.
- In another bowl whisk together the pumpkin puree, 3/4 cup Golden Monkfruit Sweetener, oil, buttermilk, egg, egg white, and vanilla. (The mixture will be stiff.)
- Fold in the 2/3 cup chopped nuts.
- Fill muffin cups with batter mixture, sprinkling a heaping teaspoon of the topping mixture over each muffin.
- Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. (I baked my muffins exactly 27 minutes.)
- These muffins were light and just slightly sweet, with a good flavor that reminded me of pumpkin pie.
- I put half my muffins in the freezer (to help with portion control) and I’ll reheat them for about a minute in the microwave when I want to eat one later.
If you don’t have pumpkin pie spice you can use 1 tsp. ground ginger, 1/2 tsp. ground Allspice, 1/4 tsp. ground nutmeg, and 1/4 tsp. ground cloves to equal 2 tsp. pumpkin pie spice.
I'm a huge fan of Golden Monkfruit Sweetener (affiliate link), but use any sweetener (or a combination of sweetener and brown sugar) that you prefer.
Recipe adapted from pumpkin muffins in The Splenda World of Sweetness, a cookbook that was sent to me by my blogging friend Amy Sherman.
Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 360mgCarbohydrates: 18gFiber: 3gSugar: 2gProtein: 4g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low- Glycemic Diet / South Beach Diet Suggestions:
Even if you used all sweetener, muffins made with flour are probably too high in carbs for a traditional low-carb diet plan. Using white whole wheat flour, grapeseed or coconut oil, and an approved sweetener makes these muffins a better choice for the South Beach Diet than most pumpkin muffin recipes. Made with sweetener, these muffins could be an occasional treat for phase 2 on the original South Beach Diet.
Find More Recipes Like This One:
Use Bread Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
Sugar-Free Whole Wheat Pumpkin Muffins were first posted in 2010. They were updated with the option to use Golden Monkfruit Sweetener in 2016 and last updated with more information in 2022.
51 Comments on “Sugar-Free Whole Wheat Pumpkin Muffins (Video)”
Sorry I deleted my first post without noticing you had answered.
I'm afraid I'm one of those who don't look at the photos – I just follow the directions, as if it were an old-fashioned recipe card.
I used half Stevia and half sugar (the packet equivalent of 5 T, which turned out to be right).
They were in the oven when I posted before and they're now out (right on your 27 minutes) and incredibly delicious. The consistency is perfect – not dense like many healthier muffin recipes. It's amazing that this is all the sweetener a muffin needs. I can't rave enough about them. Thanks so much for this and all the other wonderful recipes.
Ann, glad you enjoyed them!
Ann there is a link to my post on Stevia in the Raw Granulated sweetener, showing the bag, and also a photo showing the bowl and the spoon where I combined the wet ingredients and the dry ingredients. Sorry if that was not clear.
Had to use regular sugar (it was all I had) with brown sugar, but I thought these were delicious. I made them this morning. Thanks.
So glad you enjoyed the recipe Maria!
Oh these muffins look good! Perfect treat with morning coffee.
Thanks; hope you enjoy!
Lorene, great idea to substitute butternut squash.
Just made a double batch for the freezer. Yum!
PS – As our pumpkins pooped out on us this year, I used butternut squash and they are just fine!
Suann, glad to know that variation worked. (And I'm all for cream cheese too!)
I made this tonight with applesauce instead of oil as my husband is on Weight Watchers through his work. Not using oil cut down the points as the applesauce had no sugar & doesn't count. Made it with all Splenda and Splenda/brown sugar mix. Very tasty & I personally would like just a very little creme cheese on it to make it perfect!