Can I use a different sweetener in these sugar free pumpkin muffins?

Yes! While monk fruit works wonderfully, you can substitute erythritol, allulose, or stevia (use about half the amount for stevia as it's sweeter). Each sweetener has a slightly different profile, but all will maintain the sugar free status of your pumpkin muffins.

Will these sugar free pumpkin muffins work with fresh pumpkin instead of canned?

Absolutely! Cook and puree fresh pumpkin, then drain excess liquid through a fine-mesh strainer or cheesecloth. Fresh pumpkin often contains more moisture than canned, so you might need to reduce the liquid elsewhere or add a bit more almond flour.

My sugar free pumpkin muffins didn't rise much—what happened?

This could be due to old baking powder/soda (test by dropping in hot water—it should fizz vigorously), overmixing the batter, or your oven temperature being too low. Almond flour naturally creates slightly denser muffins than wheat flour, but they should still have some rise.

Can I make these sugar free pumpkin muffins into a loaf instead?

Yes! Pour the batter into a parchment-lined 9×5 inch loaf pan and bake at 325°F for 45-55 minutes. The lower temperature prevents the outside from browning too quickly while the inside cooks through.

Are these sugar free pumpkin muffins keto-friendly?

With only 4g net carbs per muffin, they fit perfectly into most keto meal plans. They're also compatible with many keto breakfast recipes you might find on Harmony Meal's website.

Sugar Free Pumpkin Muffins That Taste Like Fall in Every Bite 2025

Sugar Free Pumpkin Muffins That Taste Like Fall in Every Bite

Print Recipe

These sugar free pumpkin muffins are a cozy, healthy fall treat made with almond flour, real pumpkin, and monk fruit sweetener. Moist, flavorful, and totally kid-approved!

Author: Harmony
Prep Time: 10 minutes
Cook Time: 22–25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups almond flour
1 cup canned pumpkin puree (not pumpkin pie filling)
3 large eggs
1/3 cup monk fruit sweetener
1/4 cup coconut oil, melted
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
In a large bowl, whisk together almond flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, whisk pumpkin puree, eggs, melted coconut oil, monk fruit sweetener, and vanilla until smooth.
Combine wet and dry ingredients. Stir until just mixed—do not overmix.
Fold in nuts if using. Optional mix-ins: sugar-free chocolate chips or dried cranberries.
Divide batter evenly into muffin cups, filling each about 2/3 full.
Bake for 22–25 minutes, or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a nut-free version, use sunflower seed flour instead of almond flour. These muffins freeze beautifully—double the batch and save some for later!

Nutrition

Serving Size: 1 muffin
Calories: 175
Sugar: 1g
Sodium: 120mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg

Keywords: sugar free muffins, pumpkin muffins, healthy fall snacks, gluten free baking, low carb muffins

Find it online: https://harmonymeal.com/sugar-free-pumpkin-muffins/