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. And check the nutritional information; these might be lower in carbs than you think!
These Sugar-Free Whole Wheat Pumpkin Muffins with Pecans would make a perfect breakfast treat for Halloween or Thanksgiving morning. Or just enjoy them any morning when you want to get your pumpkin spice thing going! And just a bit of history here: although now I have my favorite 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 Stevia in the Raw Granulated 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 and use that, 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 that’s what you prefer.)
How to Make Sugar-Free Whole Wheat Pumpkin Muffins:
(Scroll down for complete recipe with nutritional information.)
- I used pecans, 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:
- 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.
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:
Using white whole wheat flour, grapeseed or coconut oil, and an approved sweetener makes these Sugar-Free Whole Wheat Pumpkin 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. Even if you used all sweetener, muffins made with flour are too high in carbs for a traditional low-carb diet plan.
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.