These pumpkin muffins are soft and tender and sugar-free. So, you can have them for breakfast without any sugar crash at all.
Sugar-Free Pumpkin Muffins
- 7 tsp Sweet Leaf Stevia Powder
- 1/2 cup palm shortening
- 2 cups pumpkin purée*
- 4 eggs**
- 1 Tbsp vanilla extract
- 1 Tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 1/2 cup Bob’s Red Mill Paleo Flour
- 1/2 cup tapioca flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
*If you can’t find pumpkin purée, you can use puréed butternut squash or sweet potatoes. The butternut squash may result is a slightly softer and more moist muffin. The sweet potato may result in a stiffer, dryer muffin.
**You can use a chia, or, flax egg instead of eggs. Mix 2 Tbsp ground chia, or, flax with 6 Tbsp of water and let set for 5 minutes.
- Preheat oven to 350F and place muffin liners in muffin tins.
- In a large bowl, beat the stevia and palm shortening together until the palm shortening is smooth. (I mix by hand using a whisk, but you can also use a hand-held electric mixer.)
- Add the pumpkin purée and mix together until combined.
- Add eggs, vanilla, pumpkin pie spice, and ground cinnamon. Mix until incorporated.
- Add all dry ingredients and mix together. Scoop 1/4 cup of muffin batter into each muffin tin. Bake at 350F for 22-24 minutes.
Makes 14-18 muffins