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Pumpkin Muffins (Gluten & Sugar Free)

These pumpkin muffins are healthy, delicous and easy to make
Course Baking, Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, Refined-Sugar-Free, Sugar Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 muffins

Ingredients

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)

Instructions

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.