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Everyday Pumpkin Muffins - No Refined Sugar
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5 from 1 vote

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Muffin, pumpkin
Servings: 12 muffins

Ingredients

  • 1 15 oz can of pumpkin purée not pumpkin pie purée
  • 1/3 C maple syrup
  • 1/3 C coconut oil melted
  • 1 tsp vanilla extract
  • 1 egg room temp
  • 3/4 C coconut sugar
  • 2 C all purpose flour or GF alternative
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin pie spice

Streusel Topping

  • 1/2 C all purpose flour or GF substitute
  • 1/3 C coconut sugar
  • 1 tsp cinnamon
  • 5 Tbsp butter cold
  • 1/2 C chopped pecans optional

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

  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp 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 3/4 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.