Tasty Gluten free Sugar free Pumpkin muffins

At the start of 2015, I decided it was high time that I lost the last of my child-bearing weight as I plan to have no more (I have 3 children) and my youngest is already 4 🙁

I have dieted in the past both successfully and unsuccessfully using low carb, low fat, low sugar, high protein meal replacements etc . But I wanted something different (and to be honest, easier). I was chatting to some friends whilst on holiday who are believers in the Banting meal plans. I looked into it and decided to have a go. Now almost 4 weeks later, I have lost a significant amount of weight without even trying- you heard me-not hungry at all. I have completely cut sugar, increased my fat intake, aim for medium amount of protein and as few carbs as possible. Yes it means I forgo rice, pasta, potatoes, gluten and anything similar to those but it is achievable, even giving up my Sunday roast potatoes!
Along the way, I have been looking at replacing the everyday things my family enjoys with gluten free sugar free versions so that my children will grow up eating less sugar and benefiting from a lower carb lifestyle.

My Gluten free Sugar free muffins

I came across this recipe on Pinterest and decided to modify it. The original recipe was gluten free, but called for a lot of honey and almond butter. Almond butter is fine and good, but I have trouble finding it locally, so just swapped it for regular unsalted butter. I hope you enjoy trying it!

Tasty Gluten & Sugar free Pumpkin muffins
A guilt free and healthy option for an all time favourite. great for snacks, lunchboxes or food on the go.
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1 cup almond flour
  2. 1 cup canned pumpkin
  3. 2 eggs
  4. 1/4 cup butter
  5. 1/4 cup xylitol (or other sugar substitute)
  6. 1 tsp baking powder
  7. 1 tsp cinnamon
  8. 1/2 tsp pumpkin pie spice (A blend of cinnamon, nutmeg, ginger and allspice)
  9. 1/4 tsp salt
  10. 3/4 cup chopped nuts
  1. Preheat oven to 350F or 180C
  2. Combine all ingredients in a large mixing bowl and blend until just mixed -don't over mix or it'll be chewy.
  3. Coat a muffin tin with butter (or use paper liners)
  4. Bake for about 32-35 minutes or until muffins are cooked all the way through.
  5. Use a skewer to test-it should come out clean.
  6. Allow to cool.
  1. Try these cut open, buttered with a slice of cheddar cheese inside or a good dollop of cream cheese. Delicious!
Toddlebabes http://www.toddlebabes.co.uk/

 If you do try this recipe , I’d love to hear what you thought. Remember to look out for more gluten and sugar free recipes on my blog as I reinvent my families favourite baked goods.


Author: Carla

Share This Post On