Grain-Free Blender Pumpkin Muffins (Sugar-Free, Dairy-Free)

I’m thrilled to partner with Pyure Organic Stevia for this post. As always, all opinions are my own.

It’s so funny to me how there are two distinct groups of people- the ones who can’t wait til September 1st for the explosion of pumpkin everything and those that swear off pumpkin til October 1st. Frankly, I’m somewhat of a year-round pumpkin enthusiast, but I did wait until after Labor Day to post these Grain-Free Pumpkin Muffins. Not only are they free of gluten and any refined grains, they’re dairy-free and also sugar-free because I used Pyure Organic Stevia to sweeten these delicious and moist muffins!
Grain-Free, Sugar-Free, Dairy-Free Pumpkin Muffins

​Pyure Organic Stevia is organic, non-GMO, sugar free, calorie free, vegan and gluten free. I think that covers it all! And it also tastes great- which we both know isn’t always the case with alternative sweeteners. Pyure’s unique formulation only uses the sweetest part of the Stevia leaf and it’s great for baking, beverages or any recipe that needs a little sweetness.
Grain-Free, Sugar-Free, Dairy-Free Pumpkin Muffins

The other thing I’ve yet to mention about this recipe is I made the batter in my Vitamix! Since coconut flour doesn’t have gluten, there’s less concern for over-mixing. You could of course prepare these with a traditional wet and dry ingredient method, but if you want to grab your Vitamix or other high-speed blender, it works wonders and the cleanup is a breeze!
Grain-Free, Sugar-Free, Dairy-Free Pumpkin Muffins

​It was fun experimenting with this recipe because I was trying a few new things-coconut flour in place of an all-purpose gluten-free flour (which is what I use in a lot of my recipes) and Pyure Organic Stevia. Fortunately, Pyure Organic Stevia is super easy to use. There’s both a scoop-able tub and even liquid forms, complete with conversion charts for each one. This makes it super simple to swap out sugar from any recipe!

​Coconut flour, on the other hand, is a bit more challenging! If you haven’t baked with coconut flour before, the most important thing to know is it basically sucks up all the liquid in a recipe and most recipes call for more eggs or other liquid than you’re probably used to! I played with this recipe a couple times, but am so happy with this final version! You would never know it’s grain-free or sugar-free, much less dairy-free!

Grain-Free, Sugar-Free, Dairy-Free Pumpkin Muffins

​I can’t wait to try out some other recipes using coconut flour and Pyure Organic Stevia. I’m thinking apple muffins and carrot cake cupcakes for the fall season would be pretty perfect! 
Grain-Free, Sugar-Free, Dairy-Free Pumpkin Muffins

​I’m also excited about some upcoming products Pyure is launching this month, including a sugar-free maple syrup and sugar-free honey alternative. They’re a really innovative company and have more products being formulated for the upcoming year because everywhere sugar is, they want to replace it with Pyure.
Grain-Free, Sugar-Free, Dairy-Free Pumpkin Muffins


KISS Pumpkin Blender Muffins (Grain-Free, Sugar-Free, Dairy-Free)
Click here for printer-friendly version
Time: 15 minutes hands on, ~40 minutes bake time
Makes 12 muffins

Ingredients
1/2 cup coconut flour
1/4 cup Pyure Organic All-Purpose Stevia Sweetener
1 tsp baking powder
1 heaping tsp cinnamon
1/2 tsp ginger
3/4
 tsp pumpkin pie spice
1/4 teaspoon salt
4 eggs, beaten well
1/4 cup liquid coconut oil
1/2 cup light coconut milk (canned)
1/4 cup almond milk, unsweetened
1 cup pumpkin puree (canned)
1/2 teaspoon vanilla extract

1/2 cup pumpkin seeds for topping

Instructions
Blender Method:

1.) Preheat oven to 350 degrees. Grease a 12-cup muffin pan or line each muffin tin with a liner.
2.) Place all dry ingredients (coconut flour, stevia, baking powder, spices and salt) into a Vitamix or high-speed blender.
3.) Add the wet ingredients (beaten eggs, coconut oil, coconut milk, almond milk, pumpkin and vanilla) to the dry ingredients.
4.) Turn the blender on and mix for 1-2 minutes until smooth and creamy. The consistency may seem a bit different than traditional muffins made with grains, but resist the urge to add any additional liquid or other ingredients.
5.) Using a greased ice cream scoop or 1/4 cup measuring cup, add the batter to the 12-cup muffin pan and top with pumpkin seeds, if desired.
6.) Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a baking rack. Enjoy while warm or room temperature!

Traditional method:
1.) Preheat oven to 350 degrees. Grease a 12-cup muffin pan or line each muffin tin with a liner.
2.) Place all dry ingredients (coconut flour, stevia, baking powder, spices and salt) into a medium mixing bowl and whisk together.
3.) Add the wet ingredients (beaten eggs, coconut oil, coconut milk, almond milk, pumpkin and vanilla) to the dry ingredients in a large mixing bowl and mix well.
4.) Slowly add the dry ingredients into the wet ingredients, scraping the sides and bottom of the bowl to make sure the batter is well incorporated.
5.) Using a greased ice crea
m scoop or 1/4 cup measuring cup, add the batter to the 12-cup muffin pan and top with pumpkin seeds, if desired.
6.) Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a baking rack. Enjoy while warm or room temperature! 

Store in airtight container for 3-5 days and bake often :).

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34 Responses

  1. These pumpkin muffins look and sound yummy! Gotta find this Stevia product – I’ve been trying various ones (so this is on my list) because this time of year I do a lot more baking.

    1. Thank you, Lauren! Yes, it’s a great product! And there’s a link at the bottom of the post right above the recipe that will show you where to find it. Thanks so much for stopping by!

  2. Not gonna lie I’m one of those holding onto the last days of summer, but this might have changed my mind. With so many muffins packed with added sugars love that these are a healthy alternative!

    1. Thank you, Laura! Yes, you’re so right. I’m often helping families choose healthy recipes, especially muffin recipes! So easy to think they’re healthy when they’re actually loaded with sugar! Thanks for stopping by!

  3. These look absolutely DELICIOUS Shannon! I’m so ready for pumpkin season and LOVE baking with coconut flour so can’t wait to check ’em out!

  4. I’m all for pumpkin all year round. But it’s especially fun to bake with pumpkin in the Fall. These muffins look so yummy! 😉

    1. Yay for another year round pumpkin fan! There’s definitely something special about the smell of fall baking! Thanks for stopping by, Lauren!

  5. Oh, yum!!! I can’t wait to make these-they look so yummy 🙂 I love adding a little coconut flour to my gluten free baked goods, but haven’t used the Pyure stevia-will have to give it a try!

    1. I love baking with coconut flour! And the Pyure + Coconut flour is a great combo, especially if you’re going for grain-free & sugar-free! Thank you, EA!

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