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  • Kate

Cardamom Pumpkin Muffins (Gluten-Free and Diabetic-Friendly)

Cardamom Pumpkin Muffins (gluten-free, diabetic-friendly)

These muffins are made with xithyoal, which is a cane sugar substitute that won’t trigger insulin (and thus diabetic friendly!) and is lower calorie than other sweeteners. However, xithyoal is harmful for dogs, so please only serve these delicious pumpkin muffins to fellow humans!

  • Prep Time: 20 minutes

  • Cook Time: 30-40 minutes

  • Yield: 12 muffins



  • Preheat oven to 375 degrees, Fahrenheit.

  • Mix 1/2 cup of xylitol with the other dry ingredients (almond flour, oat flour, oat bran, cinnamon, cloves, nutmeg, xanthan gum, baking power, and baking soda).

  • In a pan, brown the butter with 1 teaspoon of the cardamon.

  • To brown butter, cut it in pieces and heat over medium heat for 5 to 8 minutes until it turns golden brown with flecks. Continually stir so it does not burn and immediately remove from the heat.

  • Mix pumpkin puree and browned cardamon butter. Then mix in the eggs.

  • The butter should have cooled down enough by mixing with the puree, the eggs will not scramble at the temperature.

  • Mix the remaining cardamon and xylitol separately and set aside, this will be the topping.

  • Combine wet and dry ingredients.

  • Portion out in muffin cups (fill cup to top for big muffin tops) and sprinkle with sugar cardamon mix.

  • Bake for 30-40 minutes.

  • Let cool and enjoy!

It may seem these muffins have a lot of ingredients (15!) but you’ll find when you purchase pre-mixed “gluten-free flour” it often has a list of different ingredients and flours. I don’t like to purchase pre-mixed flour as it can mess with the flavor and whether to add rising agents. Here, to make sure the pumpkin and cardamon flavors shine, the “gluten-free flour” is almond with oat flour and bran. The xanthan gum helps bind the ingredients together, acting more like gluten than corn starch.

If you have any questions, please comment below!

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