Halloween Sugar-Free Pumpkin Muffins
Golden muffins from pumpkin, a sugar-free cake mix, and Jell-O — ready in 25 minutes
These Halloween sugar-free pumpkin muffins stir pure pumpkin, a sugar-free yellow cake mix, and a sugar-free Jell-O into a quick batter that bakes into soft, domed muffins, like the tin. Each muffin has 6 g of protein and 8 g net carbs.
Low carb, sugar-free, and no regular sugar.
Why you’ll love these muffins
- 6g protein per muffin
- 8g net carbs
- Three ingredients plus eggs
- Ready in about 25 minutes
- Sugar-free cake mix and Jell-O
- Soft and domed
Health notes
- Protein: Eggs and the cake mix.
- Low carb: Pure pumpkin and sugar-free products, not a regular mix.
- Sugar-free: The cake mix and Jell-O are the sugar-free kind.
- Keto-friendly: Each muffin stays around 8g net carbs if the products are the sugar-free versions.
Key element — do not overmix
A long stir makes the muffins tough. Stir just until the dry spots disappear so the tops stay soft and domed, like the tin.
Ingredients
Muffins (12 muffins)
- 1 box sugar-free yellow cake mix
- 1 can (15 oz) pure pumpkin puree
- 1 box (0.3 oz) sugar-free vanilla or pumpkin Jell-O
- 3 large eggs
- 1 tsp pumpkin pie spice, optional
- Oil spray or liners for the tin
Swaps
- Regular cake mix or regular Jell-O: Not in the 8g number.
- Pumpkin pie mix: Many have sugar. Use pure pumpkin.
- No Jell-O: The texture is a little denser.
- Extra spice: Carbs stay the same.
Instructions
| 1 | Heat the oven. Heat to 350°F (175°C). Line or spray a 12-cup muffin tin. |
| 2 | Mix. In a bowl, whisk the cake mix, pumpkin, Jell-O, eggs, and spice if using. Stir just until no dry spots remain. Do not overmix. |
| 3 | Fill. Divide the batter among the 12 cups. Fill about two-thirds full. |
| 4 | Bake. Bake 18–22 minutes until a toothpick comes out clean and the tops are domed, like the tin. Cool 5 minutes in the tin, then move to a rack. This batch makes 12 muffins. |
Pro tips
- Use pure pumpkin, not pie mix. Mix has sugar.
- A regular cake mix or regular Jell-O is not in these numbers.
- Do not overmix. A few strokes is enough.
- Fill two-thirds so the tops dome without spilling.
- Macros are per muffin, 12 from this batch.
Nutrition
| Nutrient | Per muffin |
|---|---|
| Calories | 140 |
| Protein | 6g |
| Net carbohydrates | 8g |
| Total carbohydrates | 9g |
| Fiber | 1g |
| Total fat | 6g |
| Sodium | 220mg |
Estimates based on a sugar-free yellow cake mix, pure pumpkin, sugar-free Jell-O, and eggs, divided into 12 muffins. A regular mix and a sugar pie mix are not included.
Variations
Extra spice
A pinch more cinnamon or nutmeg.
Mini
Bake in mini cups 12–14 minutes. Count changes.
No Jell-O
The crumb is a little denser.
Cream cheese swirl
A spoon of softened cream cheese on top before baking. Protein rises a little.
Storage
| Method | Time | Notes |
|---|---|---|
| Counter | Up to 2 days | Cover once cool |
| Refrigerator | Up to 5 days | They stay soft |
| Freezer | Up to 2 months | Cool fully. Thaw at room temperature |
FAQ
Test your knowledge
5 quick questions about these pumpkin muffins
1. Protein per muffin?
2. Net carbs per muffin?
3. What keeps the muffins from turning tough?
4. About how long does this take?
5. What is not in the 8g number?
