Gluten-free, sugar free pumpkin muffins with cream cheese icing are a great way to treat your healthy friends during your next fall teatime get-together.
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- Gluten-free, sugar free pumpkin muffins with cream cheese icing are a great way to treat your healthy friends during your next fall teatime get-together.
- Gluten-free pumpkin sugar free muffins for a rainy fall days
- What's inside these stevia muffins?
- Why I developed these diabetic pumpkin muffins
- Grain-free
- Baking project for fall
- More pumpkin recipes inspiration
- Watch the video below for full-instructions!
- Recipe
Gluten-free pumpkin sugar free muffins for a rainy fall days
These gluten-free, stevia pumpkin muffins with cream cheese icing are the perfect project for an afternoon in fall, when the wind outside shrieks and the bare trees continue to shed leaves long after you thought they had nothing left to give.
As the raindrops hit your window in short, quick pangs, I invite you to stir the simple, gooey batter for these diabetic pumpkin muffins and dream about the smells that will envelop your home in just a few short minutes.
What's inside these stevia muffins?
These gluten-free pumpkin muffins (no sugar!) are adapted from this pumpkin loaf and sweetened gently with cinnamon-flavoured Falvorall stevia and granulated Greeniche stevia.
Then, these stevia muffins are crowned with a dollop of cream cheese (also sweetened with stevia) and a sprinkle of pumpkin seeds.
They are soft and spiced, permeating through with the taste of pumpkin, warm spices like cinnamon and nutmeg and the scents of fall.
Diabetic pumpkin muffins with cream cheese icing are a great way to treat your friends during your next fall-themed teatime get-together - especially the ones who are diabetic or simply watching their sugar intake.
Why I developed these diabetic pumpkin muffins
When i was pregnant with my son, I was diagnosed with gestational diabetes. The same diagnosis repeated itself with my daughter.
This gestational diabetes diagnosis had me scouring the internet for sugar free, diabetic deserts. Treats like these gluten free diabetic pumpkin muffins became my go to.
The stevia in these stevia muffins means they are safe for people with Type A Diabetes, Type B, or Gestational Diabetes.
And the little dollop of cream cheese in the middle of these gluten free cream cheese muffins? That became my absolute special joy.
Grain-free
These are almond flour muffins - which means they are not only gluten free, but grain-free pumpkin muffins!
You couldn't ask for a more healthy pumpkin muffin without sugar.
Baking project for fall
Fall is the time for sweet treats and lingering tastes, for warm spices and fragrant doughs. A time to host your loved ones for afternoon tea and serve them freshly baked goods.
And if your loved ones happen to be avoiding sugar and grains, then these sugar free pumpkin muffins with cream cheese icing will provide the perfect teatime treat.
They may even make a nice diabetic Thanksgiving dessert for those who are watching their sugar.
More pumpkin recipes inspiration
If you liked these gluten free, sugar free pumpkin muffins with cream cheese center, try these other pumpkin muffins:
- Flourless pumpkin bread and a giveaway of Flourless. by Nicole Spiridakis {GF, Paleo}
- Pumpkin and caramelized onion puff pastry pockets, or a simple but classy Halloween appetizer
- Get Cozy with Baked Russian Vegetarian Pirozhki with three different fillings, the ultimate comfort food
- Pumpkin Pecan Pie {Gluten Free Option, Vegan Option}
- How to make Mexican Pepita Salsa or Salsa Macha with pumpkin seeds and mixed chilli peppers
Watch the video below for full-instructions!
Full disclosure: I received monetary compensation in exchange for this post. However, I am proud to only work with those companies and brands whose products I truly love. And as always, all opinions expressed here are my own; you can always expect me to be honest with you guys!
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Recipe
Sugar-free, gluten-free pumpkin muffins with cream cheese icing
Ingredients
Filling:
- Package of cream cheese
- 1 egg
- Teaspoon vanilla extract
- 10 drops Flavorall cinnamon liquid stevia
Muffins:
- ⅔ cup pumpkin puree
- 1 cup ground almonds
- ½ cup steeped tea
- 5 teaspoon granulated stevia
- 2 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon pure vanilla extract
- 10 drops Flavorall cinnamon liquid stevia
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ cup pumpkin seeds
Instructions
- To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and Flavorall liquid stevia. Beat until smooth, then set in the freezer to firm.
- Preheat oven to 350F/170C. Line a muffin pan with muffin liners. Lightly grease muffin liners with oil.
- Combine all muffin ingredients except the pumpkin seeds in a medium bowl, and stir well until a smooth batter forms.
- Fill muffin cups about halway with pumpkin mixture. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Top the muffins with the remaining batter and scatter the pumpkin seeds over the top.
- Bake until the muffins are puffed and slightly browned and a tester inserted into the middle comes out clean, about 30 mins. Remove from the oven and cool completely before serving.
- Muffins will keep in the fridge for up to 1 week.
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