Pumpkin Muffin Bars (Sugar-free!)

Prep Time

15 min.

Prep Notes

These refined sugar-free pumpkin muffins are so delicious! They are perfect for a breakfast snack or just as a special treat. Not only did I love them, my kids loved them too! With my boys being on such a restricted diet (gluten-free, casein-free, soy-free, sugar-free, etc...) it can be daunting once the holidays come around with all the goodies and holiday treats. I really love being able to bake something delicious that my kids can indulge in and not feel left out when the sugary foods come out. The best part about these muffins are they don't have the negative side effects of sugar!!! SWEET!!!! Let me know what you think!

Cooking Time

30 min.


8-10 muffins


  • 1/2 cup organic canned or boxed pumpkin puree
  • 3/4 cup creamy almond butter
  • 1 overripe banana
  • 1/4 cup coconut oil (melted)
  • 1 tsp madagascar vanilla extract
  • 1 tbsp coconut flour
  • 1 tsp pumpkin pie spice
  • 1 tsp ceylon cinnamon
  • 1 tsp baking soda
  • 1/4 tsp himalayan salt or high quality sea salt
  • 10-20 drops Liquid Stevia Pumpkin Spice flavor (regular flavor is fine too bc you already have the pumpkin spice seasoning)


  1. Preheat oven to 350F. 
  2. Coat your muffin pan with coconut oil or use a silicone mold that you don't have to grease (I like to use this one)
  3. Place almond butter, banana, melted coconut oil, and vanilla in a medium bowl. Stir until well-combined.
  4. Add the rest of ingredients and stir until smooth.
  5. Pour into muffin molds and smooth with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.
  6. Enjoy!