Introduction

These diabetic-friendly pumpkin muffins are moist, flavorful, and lightly sweetened to suit a low-sugar diet. With almond flour and a delicious pumpkin spice crumble topping, they make a perfect snack or breakfast treat that won’t spike your blood sugar.

The image shows a close-up view of a single muffin with a crumb topping on a white marbled surface. The muffin has two visible layers: the base layer is a golden-brown, soft-looking cake with a slightly rough texture, and the top layer is a thick, uneven clump of crumb topping with a mix of light brown and golden sugar crystals, giving it a coarse texture. In the background, there are two more muffins, slightly blurred, with the same layers and colors. The muffin is wrapped in a white paper cupcake liner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups almond flour
1/2 cup Truvia brown sugar blend
1 tsp vanilla extract (pure vanilla recommended)
15 oz pumpkin puree (Libby’s recommended)
1 tsp pumpkin pie spice
4 large eggs (room temperature, about 70°F)
1/2 tsp salt
1/2 cup unsalted butter (room temperature, Kerrygold preferred)
1 tbsp baking powder
For the crumble topping:

1/2 cup almond flour
1/4 cup Truvia brown sugar blend
1 tsp pumpkin pie spice
1/4 cup butter, melted

Instructions

Step 1: Preheat your oven to 350ºF (175ºC). Line a muffin tin with paper liners to prepare for baking.
Step 2: In a large bowl, cream together the room temperature unsalted butter and Truvia brown sugar blend on medium speed until thoroughly combined.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The batter will look liquid and somewhat lumpy.
Step 4: Add the vanilla extract and pumpkin puree, mixing on medium speed until well combined.
Step 5: Stir in the almond flour, baking powder, pumpkin pie spice, and salt. Mix until the batter is thick and smooth, about 2 minutes without lumps.
Step 6: To make the crumble topping, melt the butter in a microwave-safe bowl for 20-30 seconds. Add almond flour, Truvia brown sugar blend, and pumpkin pie spice, then whisk to form a paste-like consistency.
Step 7: Fill each muffin liner to the top (about 1/3 cup per muffin) with the batter. Sprinkle 2 heaping teaspoons of crumble topping onto each muffin, gently pressing it down to adhere.
Step 8: Bake for 25-30 minutes or until a knife inserted into the center comes out clean. If tops brown too fast, loosely cover muffins with foil to prevent burning.
Step 9: Allow muffins to cool to room temperature before serving. Cooling helps the crumble topping harden for the best texture.

Tips & Variations

Use room temperature eggs and butter for a smoother batter and better rise.
Substitute the pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer a custom blend.
For a nut-free version, try using coconut flour and adjust liquid ingredients accordingly.
These muffins don’t rise much, so fill liners to the top for a nice height.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months; thaw at room temperature or warm gently in the microwave. Reheating briefly retains freshness and soft texture.

How to Serve

The image shows a close-up of a crumb-topped muffin with one half broken open, revealing a moist, golden-brown interior with a soft, grainy texture. The muffin's top layer is covered with a crunchy, sugar-like crumble that is light brown and slightly sparkly. Surrounding the broken muffin are whole muffins of the same kind, sitting on white parchment paper over a white marbled surface, with a soft focus on the background muffins. Scattered crumbs add a touch of realism and texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices, which may alter the flavor and nutritional content. Use pure pumpkin puree for best results.

Are these muffins suitable for people with diabetes?

Yes, these muffins are made with low-glycemic sweeteners and almond flour, which help keep the sugar impact lower than traditional recipes. However, always enjoy them in moderation and consult with your healthcare provider.