Ingredients
- 1.75 cups all-purpose flour
- 0.75 cup granulated monk fruit sweetener
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup golden monk fruit sweetener
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1 cup Hershey's Zero Sugar Chocolate Chips
- 15 ounces pumpkin puree
- 0.5 cup butter , salted, melted
- 2 egg , beaten
- 1 teaspoon vanilla extract
These sugar-free pumpkin muffins are sweetened with granulated and golden monk fruit sweeteners and filled with zero sugar chocolate chips. Made with pumpkin puree, melted butter, cinnamon and pumpkin pie spice, they're soft, warmly spiced and ready with just 10 minutes of prep.
Prefer the original? Try my classic Pumpkin Chocolate Chip Muffins, made with brown and white sugar and regular chocolate chips.
INSTRUCTIONS
PREPARE THE BATTER
Preheat your oven to 375°F and lightly grease a standard muffin pan or line it with paper liners.
In a large bowl, combine the all-purpose flour, granulated monk fruit sweetener, baking powder, salt, golden monk fruit sweetener, pumpkin pie spice, and ground cinnamon. Stir in the Hershey's Zero Sugar Chocolate Chips.
In a separate bowl, combine the pumpkin puree, melted salted butter, beaten eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix just until combined. Be careful not to overmix.
FILL THE MUFFIN PAN
Evenly divide the batter among 12 prepared muffin cups, filling each about ⅔ to ¾ full.
BAKE
Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
COOL
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to finish cooling.
MUFFIN TIPS
Don't Overmix the Batter
Once the wet ingredients are added to the dry ingredients, mix only until everything is combined. A few small lumps are completely fine. Overmixing develops more gluten in the flour, which can leave muffins dense or tough instead of soft and tender.
