Stevia In The Raw® has sponsored this blog post and has provided product samples for this muffin recipe.
Pumpkin Streusel Muffins with Stevia In The Raw® – A moist and dense muffin recipe that’s perfect for Thanksgiving or any time of the year for that sweet spice you crave!
When my son was diagnosed with epilepsy a little while back, a Ketogenic diet became common practice in our house, and I grew super familiar with zero-calorie sweeteners like Stevia In The Raw®.
And if you know me well, you know that I’m a sweets fan. So giving up baked treats in my house wasn’t an option.
Needless to say, the Stevia In The Raw® Bakers Bag came in SUPER handy during this time!
What is Stevia In The Raw®?
Stevia In The Raw® is a zero-calorie sweetener that is made with an extract from the sweet leaves of the stevia plant and is perfect for any baking and cooking needs!
How to Use Stevia In The Raw®?
Stevia In The Raw® Bakers Bag helps simplify baking with stevia. It measures cup for cup with sugar, so it can easily be used in recipes to reduce sugar and calories with no conversion necessary (Thank goodness! Easier the better, right?)! Plus, it’s formulated so that 1 cup has the same sweetness as 1 cup of Sugar.
Know what else? Up to 700 calories are saved for every cup of sugar that is replaced with Stevia In The Raw®. Now THAT’S something to get excited about!
When using Stevia In The Raw® Bakers Bag for baking recipes, it is recommended that the user replaces about half of the sugar in order to achieve the proper browning, rising and caramelizing that only sugar can provide.
Pumpkin Streusel Muffins
This Thanksgiving, I know it can be so easy to toss lower calorie eating to the curb. So I wanted to create something for those of you who need more “go-to’s” this holiday season, to help keep things in check.
To do this, I’ve used, you guessed it… Stevia In The Raw® to make these Pumpkin Streusel Muffins that you can make ahead of time, to enjoy on Thanksgiving morning!
As you know, Thanksgiving Day can be a crazy busy time, prepping for the big meal. Who has time to focus on the other meals of the day, but of course…you gotta eat!
And if you’re like me, when things are busy, it’s easy to grab whatever is close. But most of the time, whatever is “close” may not be a healthy option.
So make these pumpkin streusel muffins in advance, and it will be much easier to make better choices when you’re hustlin’ and bustlin’ Thanksgiving morning.
How to Make These Pumpkin Streusel Muffins
You’ll find the entire list of ingredients and instructions below in the recipe card, but I also like to give you images of the process for those who prefer more of a visual approach.
But heads up… I tend to give extra little tips along the way too, so don’t miss those!
First Batch of Ingredients:
Preheat your own to 350 degrees.
Start by mixing together the canned pumpkin, Stevia In The Raw®, vanilla, and eggs.
In a medium-size bowl, pour in the 15oz. can of pumpkin puree.
Next, add in the Stevia In The Raw®.
Follow with the eggs…
…and vanilla. Mix with mixer until fluffy.
In a separate bowl, mix together the:
- Almond meal
- Coconut flour
- Ground cloves
Pour dry ingredients into the wet and mix until completely blended.
Time to Bake:
Line a muffin pan (not a mini muffin pan) with paper liners.
Fill muffin cups all the way (muffins will not rise). This recipe filled all 12 of my muffin cups.
Place on middle rack in oven and bake for 20 minutes. While baking, mix together your streusel topping.
In a pan, melt 5 tablespoons of butter over low heat.
Add in nuts (I used walnuts but think I may try using pecans next time), cinnamon and Stevia In The Raw®. Toss until coated, and set aside.
Once muffins have baked 20 minutes, remove muffins from oven and top each muffin with a small spoonful of streusel.
Place back into the oven and bake for an additional 5 minutes.
Allow to Cool
When muffins are done baking, remove the pan from oven and place pan on a cooling rack for at least 5 minutes.
After 5 minutes, remove muffin cups from pan and place individual muffins on the cooling rack to completely cool. While muffins are cooling, this is a great time to prep your drizzle/glaze.
How to Make Stevia In The Raw® Glaze:
So the other day my mom asked me,
“Can you make a powdered sugar with Stevia In The Raw® by adding some to the blender?”
I had no idea! We got to experimenting, and you know what? It worked. The glaze recipe was on!
How to Make Stevia In The Raw® into a Powder?
Add in the desired amount into a blender and blend for about 2 minutes.
Pour “powdered” Stevia In The Raw® into a small bowl and mix together with heavy cream, vanilla, and melted butter.
Once muffins are fully cooled, drizzle glaze on to each muffin! You’re finished!
Muffins That Taste Like Pumpkin Pie!
Please note that these muffins create a dense, moist texture, rather than a fluffy muffin. My youngest even said that they remind him of pumpkin pie! WIN!
How to Store and Keep Pumpkin Muffins
The muffins are best kept in the refrigerator!
Thank you, Stevia In The Raw®!
I can’t thank Stevia In The Raw® enough for sponsoring this post so I could share it with you! For more recipes, ideas and facts about the Stevia In The Raw® Bakers Bag, visit their website or social media channels!
Pumpkin Streusel Muffins with Stevia In The Raw®
- 15 oz. canned pumpkin
- 2 eggs
- 1 cup Stevia In The Raw®
- 1 tbsp vanilla extract
- 1 cup almond meal
- 2/3 cup coconut flour
- 1 tsp all-spice
- .5 tsp nutmeg
- 1.5 tsp cinnamon
- pinch ground cloves
- 3/4 cup chopped nuts I used almonds, but feel free to use pecans, walnuts
- 5 Tbsp butter
- 2 Tbsp Stevia In The Raw®
- 1 Tbsp cinnamon
- 2 Tbsp heavy cream
- 1 Tbsp melted butter
- 2 tsp Stevia In The Raw® to blend to make “powdered”
- .5 tsp vanilla extract
- Preheat oven to 350 degrees
- In a stand mixer or mixing bowl, mix together the first 4 ingredients until fluffy.
- In a separate bowl, mix together the almond meal, coconut flour, all-spice, nutmeg, cinnamon, and ground cloves. Then gradually add into the wet ingredients until evenly mixed.
- Line muffin pan with paper liners, and fill muffin cups all of the way. (Muffins will not rise, so filling to the top will be ok.)
- Bake at 350 for 20 minutes.
- While baking, prepare streusel. In a small pan on low heat, melt the butter and stir in the nuts, cinnamon and Stevia In The Raw® until coated. Set aside.
- When muffins have baked 20 minutes, remove pan from oven and sprinkle equal parts of streusel on top of each one.
- Return muffin pan back to oven and bake for an additional 5 minutes.
- Remove muffin pan from oven and place pan on a cooling rack for about 5 minutes.
- Remove muffins from pan and place on cooling rack and let sit until completely cooled.
- In a small bowl, stir together glaze ingredients until mixed.
- Drizzle as much of the glaze as desired on to each muffin.
- Serve! Refrigerate any leftovers!
I’d love to hear what you think about this recipe! Be sure to let me know in the comments below!