These Pumpkin Muffins are juicy, flavorful but still delicate with a crunchy crumble topping. They are easy to make by just adding everything to a blender and then scooping them into muffin tins. They are gluten and sugar free, baked with oat flour, pumpkin puree and sweetened with stevia. The crumble topping is made using oats, oat flour and just a little coconut oil and apple sauce, so that it doesn’t get too heavy.
This is the first time baking with pumpkin for me. Pumpkin is not as hyped in Sweden as it appears to be in many other countries. It also isn’t something that Im loving that much, I think that pumpkin can be too sweet for my taste. But since everyones seams to be loving it I thought I have to give it a try. And I have to say that I was surprised how well and delicious these muffins turned out. I might not be a big fan of pumpkin when comes to cooking, but it definitely does wonders in baking. Since it quite sweet it acts like a natural sweetener, hence you can make baked goods healthier by using less sugar. It also gives these muffins a wonderful juiciness and moist, therefore no extra oil is needed in this recipe. I added cinnamon, nutmeg, cloves and ginger to the batter to really get a flavorful muffin that tastes like autumn. But the seasoning can be adapted according to your taste and depending on how much of the pumpkin you want to come through. The topping is optional, but it really gives these muffins an extra lift and blends so well with the juicy muffins.
Ingredients for these Pumpkin Muffins:
- Oat flour
- Pumpkin puree
- Stevia vanilla drops
- Fiber syrup
- Baking powder
- Baking soda
- Walnuts (optional)
- Coconut oil
- Apple sauce
- Stevia granular sugar (optional)
Other recipes you might like:
- Pear & Pecan Muffins (Vegan, Gluten & Sugar Free, Naturally Sweetened)
- Zucchini Muffins (Gluten, Oil & Sugar Free)
- Cream Cheese filled Banana Muffin Cups
Pumpkin Muffins (Gluten & Sugar Free)
For the muffins
- 3 dl Oat flour
- 1 dl Oats
- 1 1/3 dl Pumpkin puree
- 1 Egg
- 3/4 dl Unsweetened milk (I used almond)
- 6-7 drops Vanilla stevia drops
- 2-3 tbsp Fiber syrup (or any other liquid sweetener)
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ground ginger
- 1/2 tsp Cloves
- 1 tsp Baking powder
- 1/3 tsp Baking soda
- 1/2 tsp Salt
- 1/2 dl Stevia granular sugar or 1 dl sugar of your choice (optional, if you prefer your muffins sweeter, I did not use it)
For the topping
- 3/4 dl Oat flour
- 1/2 dl Oats
- 2 tbsp Walnuts (optional)
- 1 tsp Coconut oil
- 1 tsp Apple sauce (can be replaced by coconut oil)
- 1 tsp Cinnamon
- 2-3 tbsp Stevia granular sugar or 3-4 tbsp sugar of your choice (optional, if you prefer it sweeter, I did not use it)
For hte muffins
- Preheat the oven to 175 degrees Celsius.
- Add pumpkin puree, egg, fiber syrup, milk and stevia drops in a blender and blend until smooth and combined.
- Combine oat flour, oats, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda and salt in a bowl and mix until combined.
- Add the dry ingredients to the blender and run until you have a thick batter.
- Let the batter rest meanwhile you prepare the topping.
- Combine all ingredients for the topping in a bowl and mix together using your hands.
- Add the batter to 5 muffin tins, filling them 7/8 part of the tins. They don't rise that much.
- Top the muffins with the crumble topping.
- Bake in the oven for 20-25 minutes, until a toothpick comes out clean.
- Let them cool before eating.