Sugar Free Pumpkin Muffins (Eggless, Healthy, Made with Jaggery)
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. Made without refined sugar, these soft and pillowy Eggless Pumpkin Muffins are full of pumpkin flavor and deliciousness!
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. | |