When it comes to baking in the fall it’s all about apples and pumpkin, so why not combine the two?! I teamed up with Stevia In The Raw®, a zero-calorie sweetener made from the extract from the sweet leaves of the stevia plant. Stevia is perfect for all baking and cooking needs because it brings you the delicious sweetness we crave without all the actual sugar. Apple Pumpkin Muffins are fluffy, slightly sweet, and perfect for Autumn with a fun caramel drizzle on top.
Stevia In The Raw® Bakers Bag measures cup for cup with sugar, so it can easily be used in any of your favorite recipes to reduce sugar and calories. No conversion from sugar is necessary, as Stevia In The Raw® Bakers Bag is formulated so that 1 cup has the same sweetness as 1 cup of sugar. When using Stevia In The Raw® for baking recipes, it is recommended that the user replace about half the sugar in order to achieve the proper browning, rising, and caramelizing that only sugar can provide. Up to 700 calories can be saved for every cup of sugar that is swapped out for Stevia In The Raw®.
By using Stevia, these muffins are just 120 calories each and only 8 grams of sugar per muffin. A typical bakery muffin can be up to 40 grams of sugar! Go bake some up today, I promise you will love them!
Three reasons why you need to make this recipe!
Apple Pumpkin Muffins keep your sugar intake in check.
With the use of stevia, you’re able to enjoy these sweet snacks without guilt, and without adding to the sugar cravings. Replacing the sugar helps curb the cravings but also reduces them overall.
Without the use of protein powder, these muffins are high protein and low fat.
Apple pumpkin muffins naturally give you a little protein boost without a lot of fat. Each muffin has 3 grams of protein and only 1 gram of fat.
Even if it’s not Autumn, they’re still a delicious and healthy treat.
Apples and pumpkin are avaliable all year round, and now these muffins can be too. They make great breakfasts-on-the-go or mid-morning snacks, or even after-school snacks.
Ingredients you need to make Apple Pumpkin Muffins:
- 2 eggs
- ¼ cup liquid egg whites
- ¼ cup brown sugar
- ¼ cup Stevia In The Raw® Bakers Bag
- ¾ cup canned pure pumpkin puree
- ⅓ cup unsweetened apple sauce
- 1 medium apple, peeled and shredded
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 tablespoons Smuckers sugar-free caramel sauce
How to make Apple Pumpkin Muffins (step by step):
- Preheat the oven to 350F and spray a regular 12 size muffin tin with some nonstick cooking spray.
- In a bowl using an electric mixer, beat together the eggs and egg whites until the egg whites are fluffy. Add in the brown sugar and Stevia In The Raw® and continue mixing for 1-2 minutes.
- Beat in the pumpkin, apple sauce, shredded apple, and vanilla.
- Gently stir in the all purpose flour, baking powder, baking soda, and cinnamon and mix well.
- Scoop the batter into the 12 muffin cups. Place the caramel sauce in a small ziplock and snip the corner of it with scissors. Drizzle the caramel sauce over the 12 muffins.
- Bake in the oven for approx 22 minutes. Let them cool then serve.
Makes 12 muffins. Nutrition info for 1 muffin: Calories 120, Fat 1 g, Saturated fat .3 g, Carbs 26 g, Fiber 1.3 g, Sugars 8.5 g, Sodium 176 mg, Protein 3 g.
WW Points
- Eggs 0 points
- Egg whites 0 points
- Brown sugar 16 points
- Stevia In The Raw® Bakers Bag 0 points
- Canned pumpkin puree 0 points
- Unsweetened apple sauce 0 points
- Peeled, shredded apple 0 points
- All purpose cup flour 19 points
- Baking powder 0 points
- Baking soda 0 points
- Cinnamon 0 points
- Vanilla 0 points
- Smuckers Sugar-free caramel sauce 3 points
3 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
3 SP blue, green & purple
2PP each
Different ways to change up this recipe:
- The sugar-free caramel sauce is optional, but it doesn’t lower the points if you leave it off, so you might as well keep it in the recipe!
- Add some Lily’s No Sugar Added White Chocolate Baking Chips for a little extra sweetness.
- Use pumpkin pie spice instead of cinnamon for a fun twist.
- Make this into a loaf by baking it in a loaf pan for about 45 minutes.
Tips and Tricks for Making Apple Pumpkin Muffins:
- Use a food processor to shred the apples if you have one. It makes it super easy.
- I wouldn’t use liners with these muffins- they tend to stick. Nonstick spray does just fine in getting them out.
- You could use a fork or spoon to drizzle the caramel sauce over the muffins, but it’s hard to keep the drizzle even. You may end up with globs on the muffins which doesn’t bake well.
- Apple Pumpkin Muffins are best stored in the fridge after a few days.
- These muffins freeze well! You can keep them in ziplock freezer bags for up to 3 months.
- If you find that your shredded apple doesn’t hold up well in the muffins, and just falls to the bottom, mix the shredded apples with the flour before adding to the batter. The flour helps them stay in place.
Similar recipes you’ll enjoy:
Apple Pumpkin Muffins
Ingredients
- 2 eggs
- 1/4 cup egg whites, I use from carton
- 1/4 cup brown sugar
- 1/4 cup Stevia In The Raw® Bakers Bag
- 3/4 cup canned pumpkin
- 1/3 cup unsweetened apple sauce
- 1 medium apple, peeled and shredded (I used the food processor)
- 1.5 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp vanilla
- 2 Tbsp Smuckers sugar free caramel sauce
Instructions
- Preheat the oven to 350F and spray a regular 12 size muffin tin with some nonstick cooking spray.
- In a bowl using an electric mixer, beat together the eggs and egg whites until the egg whites are fluffy. Add in the brown sugar and Stevia In The Raw® and continue mixing for 1-2 minutes.
- Beat in the pumpkin, apple sauce, shredded apple, and vanilla.
- Gently stir in the all purpose flour, baking powder, baking soda and cinnamon and mix well.
- Scoop the batter into the 12 muffin cups. Place the caramel sauce in a small ziplock and snip the corner of it with scissors. Drizzle the caramel sauce over the 12 muffins.
- Bake in oven for approx 22 minutes. Let them cool then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would these freeze well? (Along with the blueberry banana cream cheese muffins)?
I generally don’t freeze my muffins as they go quick and I give them away, but I know many do and say they freeze fine 🙂
Suggestions for something I could swap the eggs out for? I think my son would love these, but he’s allergic to eggs.
Hi, I found this on a google search “1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg”
Best egg substitute I’ve found is 1 T. ground flax seed mixed with 3 T. water. Let sit for 5 minutes or so, then use as one egg. Works every time.
These are FABULOUS! Taste incredible!
So glad you enjoyed them 🙂
Could I use almond flour?
Hi, AF bakes very differently than regular flour so all I can suggest is to give it a try and see