The pumpkin in this batter helps hide the gritty texture of your wheat flour, so you can grind your wheat as coarse as you want (within reason) and your kids will still devour these scrumptious yet healthy muffins. Mine sure do! 
Here’s the recipe:
Sugar-Free Pumpkin Muffins
1 and 3/4 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup apple sauce
1/2 cup honey
1/3 cup water
3/4 cup raisins or coconut (I prefer sugar-free or regular miniature semisweet chocolate chips–NOT milk chocolate which is too sugary. The raisins just weren’t as kid-friendly)
Mix wet and dry ingredients separately, then mix together until combined. Bake in muffin cups at 350 for 20-25 minutes for regular size muffins or 8-12 minutes for mini muffins.
Filed under: Breakfast, Fruit Muffins, Sugar Free Muffins | Tagged: baking, cooking, food, healthy muffin recipes, healthy muffins, muffin mom, muffins, recipes, whole grain, whole wheat
[...] my recipe (to see pictures of these muffins, click here.)– Sugar-Free Pumpkin [...]
We love these muffins! Thanks so much for posting this recipe!
I made a great variation of this recipe as my kids want “chocolate muffins”, not pumpkin:
Leave out the nutmeg.
Add in 3-4 Tbsp cocoa powder.
I also substituted 1/4 cup ground flax seed for 1/4 cup of the whole wheat flour for some extra anti-oxidants, and 1/4 cup of pureed blueberries instead of the applesauce.
All of my picky eaters gave it a thumbs up!
hi! great site. is it possible to include the nutritional breakdown of your recipes? also, how many muffins does this recipe make? do you know how many mini loaves it would make? thank you!