Love Desserts and something holding you back from having them? This elegant and simple recipe of Refined-Sugar Free Healthy Pumpkin Muffins made using desi ghee and Gud Shakkar (Jaggery powdered) is going to be your favorite soon.
These Refined Sugar Free Pumpkin Muffins are made using wheat flour and Gud Shakkar (Jaggery sugar) flavored with pumpkin spice, and desi ghee, topped with caramel sauce cream cheese mix are packed with flavor.
Made without refined sugar, these tender pumpkin muffins are a quick breakfast option.
Halve them and spread peanut butter or warm salted butter and have them as is or with coffee!
You May also like: Gluten Free Air fryer Chocolate Chip Muffins, Eggless Beets Muffins, Peanut Oats Raisin Cookies.
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Why Would You Love This Recipe?
- Rich in flavors of pumpkin.
- Made from Fresh Pumpkin puree.
- Without Refined Sugar (uses powdered jaggery for sugar).
- Wheat flour adds amazing texture to these pillowy muffins.
- Can be made Vegan & Gluten Free
- Kids Friendly.
- The Best Pumpkin Muffins without Refined Sugar Ever!
Ingredients
For The Muffins
- Pumpkin Puree- I love the fresh and homemade pumpkin puree. I boiled orange pumpkin a day before and mashed it with a fork just before making the muffins. You may use the canned puree as well.
- Wheat Flour- I love baking desserts using wheat flour. The brownish color that it adds to the muffins is incredible. For making these pumpkins gluten-free, you may use almond flour, Ragi (millet), or water chestnut flour.
- Pumpkin Spice- I had made homemade spice, though the store-bought works well too. If you wish to make it at home, you may coarsely ground cinnamon, clove, nutmeg, cardamom, black pepper, and dried ginger.
- Butter- I have used salted Amul Butter at room temperature. If you are using unsalted butter, you may add a little salt to balance the flavors. For making this recipe vegan, you may use vegan butter.
- Ghee- I love adding ghee to the batter of flour and sugar. Ghee adds a nutty flavor and is a healthy fat. If you wish to make vegan muffins, you may use coconut or avocado oil.
- Milk-Dairy milk with less fat works well. If you love creamier muffins, you may use full-fat milk. For making dairy-free muffins, you may use coconut or any other vegan milk.
- Powdered Jaggery-or Shakkar as we call it in India is considered a healthy substitute for sugar, though the calories remain the same. For making this recipe low-carb or sugar-free, you may use stevia or any other good substitute.
Topping
- Caramel Sauce- The melting salted caramel adds the perfect sweetness to these muffins. I have used a good and local brand. You may also use peanut butter or vanilla ice cream too.
- Cream Cheese- The blending of salty and sugary flavors that comes from caramel and cream cheese makes these muffins a wonderful snack!
How To Make Eggless Pumpkin Muffins
Step 1 Mix Wet Ingredients
Gather all the ingredients. Pumpkin Puree can be made by pressure cook pumpkin for 2 whistles. Then you can blend it. I could mash it easily with a fork.
Take a large bowl. Add cold butter to it. Add Jaggery sugar and mix well for 4 min.
Step 2 Blend Pumpkin Puree and Spices
Add desi ghee and then Add pumpkin puree and pumpkin spice and mix well again. The more you mix at this stage, the fluffier and softer are the muffins.
Step 3 Add Dry Ingredients
Gradually add wheat flour and milk. Keep mixing and adding as required. the mixture shall not be very loose or too tight. Once mixed well, add baking soda and baking powder. After that, don't overmix. Just mix by cut and fold method.
Step 4 Bake the Muffins
Preheat the OTG for 10 min at 100 degrees C. Then, you may transfer the batter to muffin trays.
Remember to grease the paper so that it doesn't stick. Bake it for about 10-15 minutes at 200 degrees C. Do the clean knife test.
Step 5 Decorate and Serve
Use the frosting you wish for. I love caramel and I mixed it with salted cream cheese.
The delicious healthy pumpkin muffins are ready!! Have it with a hot cup of tea or coffee!!
Expert Tips
- Beat the sugar and Butter/Ghee manually for at least 5 min or till smooth. This step is important as the muffins are made without egg and to make them fluffy without egg, we shall blend the Butter and sugar nicely.
- If you are not using ghee, then substitute oils as 1: 1.25. This is because ghee is saturated fat and is not transparent till it melts.
- For making this recipe diabetic-friendly, you may skip the jaggery sugar or use sugar-free substitutes.
- The homemade pumpkin puree can be a bit runny. While making the batter for pumpkins take this into account and add milk gradually.
- The test to see if muffins are done can be a clean knife test. Make sure to put a knife in the middle as it takes some time to cook from the middle.
Storage Suggestions
The leftovers can be stored in a dry container with a lid in the refrigerator for about 2 days. Freezing these muffins is not recommended.
Variations
- Savory Pumpkin Muffins- These sweet muffins can be easily made savory by skipping sugar and milk. Add grated vegetables like carrots, beetroot, or cabbage. Make a batter with little water and add spices.
- Pumpkin Protein Muffins- To make these muffins protein-rich, add protein powder to the wheat batter. You may need to add more milk for a smooth consistency.
- Vegan Pumpkin Cupcakes-Use dairy-free milk and butter to make this recipe fully vegan.
FAQs
One Pumpkin Muffin has approx 127 calories.
If the batter is not mixed properly or if the leavening agents are more in quantity, the muffins may turn out to be dense.
These pumpkin muffins have about 6 gm of Protein and less than 20 gm of carbs.
More eggless desserts:
- Vegan Avocado Chocolate Mousse
- Strawberry Cheesecake Bites
- Easy Vegan Energy Balls Recipe- No Bake Granola Balls
- Air Fryer Fried Bananas
- Air Fryer Grilled Peaches {Vegan, Gluten Free}
- Sugar Free Pumpkin Muffins Recipe
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Sugar Free Pumpkin Muffins
Equipment
- OTG
- Baking Mould for Muffin
Ingredients
- 1 tablespoon Butter Amul, room temperature
- 1.5 tablespoon Desi Ghee can use refined oil
- 1 teaspoon pumpkin spice
- ¾ cup pumpkin puree
- ¾ cup Jaggery sugar can adjust
- ⅓ cup milk room temperature
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup wheat flour
- 1 tablespoon cream cheese optional
- 1 tablespoon caramel sauce optional
Instructions
- Gather all the ingredients. Pumpkin Puree can be made by pressure cook pumpkin for 2 whistles. Then you can blend it. I could mash it easily with fork. Take a large bowl. Add butter to it. Add Jaggery sugar and mix well for 4 min.
- Add desi ghee and then Add pumpkin puree and mix well again. The more you mix at this stage, the fluffier and softer are the muffins.
- Add pumpkin spice, and then gradually add wheat flour and milk. Keep mixing and adding as required. the mixture shall not be very loose or too tight. Once mixed well, add baking soda and baking powder. After that, dont overmix. Just mix by cut and fold method.
- Preheat the OTG for 10 min at 100 degrees C. Then, you may transfer the batter to muffin trays.Remember to grease the paper so that it doesnt stick. Bake it for about 10-15 minutes at 200 degree C. Do the clean knife test.
- Use the frosting you wish for. I love caramel and I mixed it with salted cream cheese.The delicious healthy pumpkin muffins are ready!! Have it with hot cup of tea or coffee!!
Video
Notes
- Beat the sugar and Butter/Ghee manually for at least 5 min or till smooth. This step is important as the muffins are made without egg and to make them fluffy without egg, we shall blend the Butter and sugar nicely.
- If you are not using ghee, then substitute oils as 1: 1.25. This is because ghee is saturated fat and is not transparent till it melts.
- For making this recipe diabetic-friendly, you may skip the jaggery sugar or use sugar-free substitutes.
- The homemade pumpkin puree can be a bit runny. While making the batter for pumpkins take this into account and add milk gradually.
- The test to see if muffins are done can be a clean knife test. Make sure to put a knife in the middle as it takes some time to cook from the middle.
- Use room temperature butter nd milk for best results.
| Nutrition Facts | |
|---|---|
| Serving size: 1 muffin | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 127 |
| % Daily Value* | |
| Total Fat 5.1g | 7% |
| Saturated Fat 3.1g | 15% |
| Cholesterol 10mg | 3% |
| Sodium 44mg | 2% |
| Total Carbohydrate 18.7g | 7% |
| Dietary Fiber 1.2g | 4% |
| Total Sugars 4.3g | |
| Protein 5.8g | |
| Vitamin D 0mcg | 1% |
| Calcium 79mg | 6% |
| Iron 1mg | 7% |
| Potassium 115mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Anonymous says
looks yummy,, ,I will definitely try this.
vegbuffet says
Thank you! Yeah share your views when you try it!