Sugar Free Jumbo Pumpkin Spice Muffins



Soft, moist, JUMBO sized and all made without sugar! A comforting breakfast  or snack in the fall season, don’t you think?

This is an adapted recipe of my Pumpkin Spice muffins which have sucanat in them. They both are delicious so it is really your preference on which sweetener you like. I personally think you should make both and do a taste test on your family, that’s always fun. :)

You could certainly make these average in size and get about 16-18 but I didn’t feel like cleaning another pan so hence they are Gigantic!

 Brenda’s Notes:

  • Nutrition Info  is with no toppings
  • You could sub stevia for honey, possibly 1/2 cup.
  • You could most certainly sub the whole wheat flour for gluten free flour if needed.


Sugar Free Jumbo Pumpkin Spice Muffins
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 199
  • Fat: 5g
  • Carbohydrates: 32g
  • Sugar: 3g
  • Sodium: 292mg
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 36mg
Prep time: 
Cook time: 
Total time: 
  • 1/2 cup whole wheat flour
  • 2 cups oat flour
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon powdered stevia (or 4-6 packets or 2 teaspoons liquid)
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1- 15 ounce can solid packed pure pumpkin or 2 cups
  • 1 cup milk, 1%
  • 2 teaspoons vanilla extract
  • Optional toppings: nuts, chocolate chips, raisins
  1. Preheat oven to 350 degrees and spray 12 capacity muffin tin with nonstick cooking spray.
  2. Combine flour, baking powder, baking soda, salt, spices and stevia in a bowl.
  3. In a separate bowl whisk together eggs, applesauce, pumpkin and milk.
  4. Add optional nuts and raisins if desired.
  5. Mix wet with dry to combine.
  6. Pour into muffin cups.
  7. Bake for 20-30 minutes until toothpick in center comes out clean.
Weight Watchers Points Plus: 5*
















  1. says

    Brenda – I’m curious about some measurements here…and the ingredient list doesn’t include oil? But directions do…I am in the middle of making them. It seems it’s a lot of liquid for the small amount of dry ingredients. What am I missing here? I’ve added more whole wheat flour, and guessed at some oil, but wondered if you could let me know about the oil measurement. Thanks – I’m sure they’ll be mighty tasty but would like to make sure I have the ‘true’ recipe.

    • Brenda says

      So very sorry Marsha!! My website was having some problems and I missed many comments as they were going to spam so I never saw this comment of yours. No oil was needed. It was an error on my part as I adapted them from my refined sugar free pumpkin spice muffins which does use oil. Since I had increased applesauce here in this recipe, no oil is needed. Did they turn out?

  2. Alicia Arceo says

    Hi! I recently found your website and I am really excited about all your yummy recipes!!! I was just wondering if oat flour can be made by processing regular oats in a blender or food processor? Thank you!!!

  3. Kelsey says

    Hi Brenda! Question: when you say the powdered stevia, are you talking about the stevia that you buiy in the green bag at the grocery store or the little container of powdered stevia?! Thanks!

  4. Marga says

    I baked these tonight and so wanted to like them, but they are too wet. Is something missing from the recipe? Were yours really dense and heavy? It seemed like there were too many wet ingredients when I was mixing them but decided to go for it and I used my last can of pumpkin in the house so I can’t try again :( I may chop them up and make a bread pudding instead!

    • Brenda says

      I’m sure you could with white flour although I can’t say for sure with almond as I never can use it, my youngest has a tree nut allergy.

  5. Deja says

    I think this recipe calls for too much baking soda and definitely too much stevia. One tsp of stevia corresponds to one cup of sugar. It came out very bitter tasting, from both the baking soda and stevia.

    • Brenda says

      That amount is not correct with the stevia used in this recipe, which is linked within the ingredients. The brand used, 1 tablespoon corresponds to 1/2 cup of white sugar. Sorry you found them to be bitter, my family loved them, but the each brand of stevia has different levels of sweetness.

  6. Melissa says

    Made a gluten free version of these as yesterday by replacing the wheat flour with a gluten free flour (Premium Gold All-Purpose Flour, Flax and Whole Grain). I also didn’t have pumpkin so I used 1.5 cups of bananas and omitted the pumpkin spice. They turned out great and both my kids loved them! Can’t wait to try them with pumpkin next time!

  7. Tisha says

    I just tried to make these and they did not bake all the way threw even after 20 min. In the oven. I made 1.5 dozen of the medium muffin tin. I did use muffin papers. Nothing added like nuts etc. what did I do wrong. I did grind my oatmeal from 5 min. Oats?


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