Diabetic-Friendly Pumpkin Muffins Recipe
These diabetic-friendly pumpkin muffins are a delicious and healthy treat that balances the warmth of pumpkin pie spices with a tender almond flour base. Sweetened with Truvia brown sugar blend and topped with a crumbly spiced almond flour topping, these muffins are perfect for those managing blood sugar while still enjoying seasonal flavors.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
Scale
Muffin Batter
- 1 1/2 cups almond flour
- 1/2 cup Truvia brown sugar blend
- 1 tsp pure vanilla extract
- 15 oz pumpkin puree (Libby’s recommended)
- 1 tsp pumpkin pie spice
- 4 large eggs (room temperature, about 70ºF)
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature, Kerrygold preferred)
- 1 tbsp baking powder
Crumble Topping
- 1/2 cup almond flour
- 1/4 cup Truvia brown sugar blend
- 1 tsp pumpkin pie spice
- 1/4 cup unsalted butter, melted
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 350ºF (175ºC). Line a muffin tin with paper liners, ensuring each cup is ready for filling.
- Make the Muffin Batter: In a large mixing bowl, cream together 1/2 cup room temperature unsalted butter and 1/2 cup Truvia brown sugar blend on medium speed until thoroughly combined. Beat in the 4 eggs one at a time, incorporating each fully before adding the next. The batter will be liquid and slightly lumpy. Add 1 tsp vanilla extract and 15 oz canned pumpkin puree, beating on medium speed until well combined. Add 1 1/2 cups almond flour, 1 tbsp baking powder, 1 tsp pumpkin pie spice, and 1/2 tsp salt. Mix until the batter is thick and smooth without lumps, about 2 minutes.
- Prepare the Crumble Topping: Melt 1/4 cup unsalted butter in a microwave-safe bowl for 20-30 seconds until fully melted. Add 1/2 cup almond flour, 1/4 cup Truvia brown sugar blend, and 1 tsp pumpkin pie spice. Whisk together until a paste-like consistency forms, ensuring an even mixture for topping.
- Assemble the Muffins: Fill each muffin liner completely with about 1/3 cup of batter, as they do not rise much during baking. Generously sprinkle about 2 heaping teaspoons of crumble topping on each muffin, gently patting them down to adhere.
- Bake and Cool the Muffins: Bake in the preheated oven for 25-30 minutes, or until a knife inserted in the center comes out clean. If muffin tops brown too fast, loosely cover with aluminum foil. Allow muffins to cool to room temperature; this helps the crumble topping harden for the best texture.
Notes
- Use room temperature eggs to ensure better incorporation and batter consistency.
- If the muffin tops brown too quickly, cover lightly with foil to prevent burning.
- For best flavor and texture, allow muffins to cool completely before serving.
- Libby’s pumpkin puree is recommended for consistent results.
- This recipe produces muffins low in carbohydrates suitable for diabetic diets when eaten in moderation.
Keywords: pumpkin muffins, diabetic-friendly muffins, low carb pumpkin muffins, almond flour muffins, healthy pumpkin treats, fall recipes
