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!
- Nutrition Info is with no toppings
- You could sub stevia for honey, possibly ½ cup.
- You could most certainly sub the whole wheat flour for gluten free flour if needed.
Sugar Free Jumbo Pumpkin Spice Muffins
- ½ cup whole wheat flour
- 2 cups oat flour
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- ½ 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
- Preheat oven to 350 degrees and spray 12 capacity muffin tin with nonstick cooking spray.
- Combine flour, baking powder, baking soda, salt, spices and stevia in a bowl.
- In a separate bowl whisk together eggs, applesauce, pumpkin and milk.
- Add optional nuts and raisins if desired.
- Mix wet with dry to combine.
- Pour into muffin cups.
- Bake for 20-30 minutes until toothpick in center comes out clean.
Weight Watchers Points Plus: 5*
Serving: 1g | Calories: 199kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Cholesterol: 36mg | Sodium: 292mg | Fiber: 4g | Sugar: 3g
I just made these today and followed the instructions exactly and they were delicious!! The muffins were moist and dense, you can definitely taste the pumpkin and spices. The muffins themselves have a nice mild sweetness to them. I used liquid Stevia as the directions offered that as an alternative since my supermarket did not have powdered Stevia. I added sugar free chocolate chips to them which turned out great because they added the extra sweetness to the muffins and a nice melt in your mouth chocolate treat for your taste buds. My boyfriend loved the muffins and asked for seconds. I am thrilled because this is my first sugar-free baking item that I didn't mess up and that turned out really good. I also love that this recipe does not use any oil. The unsweetened apple sauce was an awesome choice for making these muffins moist. Next time I make these, I may add another drop of liquid Stevia since I would like my muffins a tad sweeter but that is just my preference. Thank you so much for sharing this awesome recipe! It is definitely a keeper! <3
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?
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!
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.
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.
Can I use almond flour (or alternatively, white flour?) instead of oat flour?
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.
Wanting to try these but concerned about the comments above. Too many wet ingredients? Oil, yes or no?
no oil is needed, it was a mistake on my part in writing that in directions.
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!
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!
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!!!
The Better Baker
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.
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?
I wondered too about the i wonder about the amount of stevia. One tablespoon of pure powdered stevia seems like it would be way too sweet. I've used Stevia for a long time and my guess would be 1/4 to 1/2 tsp. would be about right for a batch this size. Plus I would add a bit of maple syrup too as straight stevia has an off aftertaste.
Also according to nutritionist guru Adele Davis, baking powder should be avoided as it attacks the B vitamins along the myelin sheath of the nerves, leaving many people feeling jittery, anxious, angry.
I haven't used it for decades. Instead I use 1/2 to 3/4 tsp baking SODA per cup of flour. I sift it through a tea strainer. If you don't you get pockets of bitter . flavor in the baked goods.
I wish I'd read your comment before mixing these. I used the prescribed amount of stevia and these are inedible. I will try again with about 1/4 teaspoon versus the 1 tablespoon I used. Otherwise this seems like a great recipe (assuming these bake through okay - I'm making them to see how they set up given that I, too, found the batter a bit runny).
Heather @ Kiss My Broccoli
Brenda, I swear, you CEASE to amaze me! Just pinned!
Thank you Heather!
The Better Baker
These looks scrumptious! I want to make them soon.
Is whole wheat flour (in this recipe) different that whole wheat pastry flour. Can they be used interchangeably?
they sure can.