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Home / Bakery

Healthy Pumpkin Muffins Recipe | No Refined Sugar

By 8 Comments

Don't you love a good muffin in the morning? Especially with a cup of coffee? Or in the car driving kids to school, like I do almost every morning. I'm always so thankful I made these pumpkin muffins without the extra sugar when I'm making the mad rush out the door and my stomach is growling at me. (Yes, it growls AT me.)

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Pumpkin Muffins

Sugar Substitutes

I really enjoy finding sugar substitutes in my baking. I am unwilling to give up baked goods entirely, even when I realized how insane my kids get when they have sugar. So I started researching and made almost a complete switch in all our sweet baked goods to alternative sugars.

I prefer the natural ones (as opposed to processed sugar substitutes like Equal). Coconut sugar, honey and maple syrup are my three go-to substitutes. And let me tell you, after reducing our refined sugar I no longer prefer overly sweet desserts. My kids are just as insane, but I feel better knowing they're getting less of the gunky stuff.

Gluten Free Muffin Option

If you'd like to try making your pumpkin muffins gluten free, use Cup 4 Cup. It tastes the most similar to regular ol' gluten full flour. And Amazon (link above) has a really good price. I keep this on hand all the time for myself and for my gluten free family and friends.

Pumpkin Muffins

Alternative Sugars Explained (a little)

Coconut Sugar has a low glycemic index, and is not processed like white sugar. Your body absorbs it similar to fruit sugars. No sugar spike and crash, which I love! It's my go-to for baking, since it can be replaced 1:1 for white sugar or brown sugar. So you get a very close consistency end product with just as much sweetness, but no refined sugar. My favorite is this one found at Target. I like it because it has the best price and convenience.

Honey and Maple Syrup can be a little harder to substitute in recipes, but it can be done with a little experimenting. I like to match the flavor to what I'm baking, too. Pumpkin muffins and maple syrup just go together. Just like my banana muffins and honey go well together. In some recipes, I combine one of these natural sweeteners with others, like applesauce or bananas. Give it a try! You'll find you don't even miss the refined sugar anymore!

Pumpkin Muffins

How to make perfect pumpkin muffins

Preheat the oven to 425°F. Spray muffin tin with non stick spray and set aside.

Combine the wet ingredients in a large bowl (pumpkin purée, maple syrup, coconut oil and egg) and mix well.

Next, add coconut sugar and mix again. If you don't have coconut sugar, feel free to use regular sugar or just omit altogether to keep it healthier.

In a separate bowl, mix together the all purpose flour (or gluten free substitute), baking soda, baking powder, salt and pumpkin pie spice.

Gently fold the dry ingredients into the wet. Once there are no more flour streaks, scoop the batter into a muffin tin using a large cookie scoop (its the perfect size for muffins or cupcakes).

Mix up the streusel by combining the dry ingredients, then add the cold butter and mix together with your fingers until it is small crumbs. Evenly sprinkle the streusel on top of the muffins before baking.

Bake at 425°F for 5 minutes, then reduce the heat to 375°F and bake for an additional 15-18 minutes until completely set. The initial high temperature will give you muffins a great rise and those pretty domes tops.

Pumpkin Muffins

Everyday Pumpkin Muffins - No Refined Sugar

Using coconut sugar and maple syrup instead of refined sugar makes these the perfect grab-and-go breakfast for you and the kids!
4.60 from 10 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Muffin, pumpkin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 263kcal

Ingredients

  • 1 15 oz can of pumpkin purée not pumpkin pie purée
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 egg room temp
  • ¾ cup coconut sugar
  • 2 cups all purpose flour or GF alternative
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice

Streusel Topping

  • ½ cup all purpose flour or GF substitute
  • ⅓ cup coconut sugar
  • 1 teaspoon cinnamon
  • 5 tablespoons butter cold
  • ½ cup chopped pecans optional

If you don't have pumpkin pie spice substitute with:

  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg

Instructions

  • Preheat oven to 425°. Spray 12 cup muffin tin with nonstick spray, set aside.
  • In a large mixing bowl, combine pumpkin, maple syrup, melted coconut oil, and egg. Once fully combined, mix in coconut sugar. 
  • In a separate bowl, fully mix dry ingredients. Add dry ingredients to wet and mix just until combined, do not over mix.
  • To make the streusel, combine dry ingredients, then add butter in small pads. Using your fingers mix the butter into the dry ingredients until it resembles coarse meal. Add pecans, if using.
  • Spoon batter into prepared muffin tins until about ¾ full. It should use the entire recipe to make 12. 
  • Evenly spoon streusel on top of muffins.
  • Place on center rack of oven. Bake at 425° for 5 minutes. Then reduce the heat to 375° and bake for another 15-20 minutes until muffins are fully baked and tops spring back when touched. 

Nutrition

Calories: 263kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 397mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
Pumpkin Muffins made with no refined sugar - deliciously moist and a perfect on-the-go breakfast for you and the kids! #pumpkinrecipe #muffin

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Reader Interactions

Comments

  1. Helen

    November 02, 2019 at 10:52 am

    5 stars
    These were SO GOOD! Thank you.

    Reply
    • Amy

      November 03, 2019 at 2:18 pm

      So glad you liked them Helen!

      Reply
  2. Kim Prodaniuk

    October 12, 2020 at 5:34 pm

    When you say one can of pumpkin purée That is a whole 796 ml?

    Reply
    • Amy

      October 12, 2020 at 7:09 pm

      Thank you Kim for that clarifying question! It is 1 small can that is 15 ounces. I will update the recipe to make sure this is clear.

      Reply
  3. Karen Shaw

    February 06, 2022 at 10:27 am

    5 stars
    I'm always looking to reduce refined sugar, had a pumpkin that needed to be cooked, and I'm coeliac. These were gorgeous and worked beautifully with the GF flour I had in the cupboard. I'll definitely be making them again.

    Reply
  4. Oriana

    September 07, 2022 at 1:27 am

    5 stars
    Thanks for this! I just made it and it came out delicious and perfect. I’ve never made streusel and it was much easier than I expected. I didn’t have coconut oil so I used canola and it worked a charm.

    Reply
  5. Casey

    May 09, 2023 at 8:43 pm

    Do I have to use the salt?

    Reply
    • Amy

      May 09, 2023 at 9:04 pm

      Salt can always be omitted or changed based on your preference. It should not effect the bake quality, just the taste.

      Reply

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Here at The Oven Light, we are always looking for ways to cut cooking time in half (or more!). We use shortcuts that don’t sacrifice flavor, we’re just getting smarter with our time. You won’t find “dump” meals here, but rather an approach to cooking that is mindful and intentional with time AND taste. 

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