Healthier Pumpkin Muffins: Naturally Sweetened with Coconut Sugar and Maple Syrup

With coconut sugar, maple syrup, and a full can of pumpkin puree.
A deliciously moist, flavorful muffins with a tender crumb and just the right sweetness. The maple syrup and coconut sugar give the muffins a beautiful golden-brown color.

Pumpkin season is here, and what better way to celebrate than with a batch of moist, flavorful pumpkin muffins? If you’re looking to cut back on refined sugars and want a recipe that truly enhances the pumpkin flavor, you’ve come to the right place.

These muffins use alternative sweeteners like coconut sugar and maple syrup, plus a full can of pumpkin puree to deliver a wholesome, naturally sweet treat.

With coconut sugar, maple syrup, and a full can of pumpkin puree.

Why Use Alternative Sweeteners?

Refined sugar is often overused in baked goods, masking the natural sweetness of ingredients like pumpkin. By using coconut sugar and maple syrup, you can enhance the warm, earthy flavors of pumpkin while benefiting from these sweeteners’ unique qualities:

  • Coconut Sugar: Minimally processed with a rich caramel flavor and a lower glycemic index.
  • Maple Syrup: A natural sweetener that adds moisture and a deep, earthy sweetness, perfect for complementing pumpkin spice.

The Secret to Maximum Pumpkin Flavor

Many pumpkin muffin recipes use only a portion of a can of pumpkin puree, which is both wasteful and misses an opportunity for more flavor. This recipe uses the entire 15-ounce can, ensuring your muffins are packed with pumpkin goodness.

The extra pumpkin intensifies the flavor and keeps the muffins irresistibly moist.

With coconut sugar, maple syrup, and a full can of pumpkin puree.
With coconut sugar, maple syrup, and a full can of pumpkin puree.

Storage Tips for Pumpkin Muffins

At Room Temperature: Store in an airtight container for up to 3 days, adding paper towels to prevent sogginess.
In the Freezer: Wrap muffins individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave or oven.

Why These Muffins Are Worth Making

By swapping granulated sugar for coconut sugar and maple syrup, you’ll enjoy a deeper, more nuanced sweetness while cutting back on refined sugar. The full can of pumpkin puree ensures the muffins are bursting with pumpkin flavor and stay moist for days. Whether you enjoy them plain, with a smear of butter, or studded with chocolate chips, these muffins are a perfect fall treat.

With coconut sugar, maple syrup, and a full can of pumpkin puree.

Make It Your Own

Customize these muffins to suit your taste. Add extra spices like cloves or cardamom, mix in dried cranberries, or top with a sprinkle of pumpkin seeds for a decorative and crunchy finish.

Let me know if you try this recipe—I’d love to hear how you enjoy these healthier, pumpkin-packed muffins!

With coconut sugar, maple syrup, and a full can of pumpkin puree.

Pumpkin Muffins with Coconut Sugar and Maple Syrup

Let us know how you like it!
Yield: 12 muffins
A deliciously moist, flavorful muffins with a tender crumb and just the right sweetness. The maple syrup and coconut sugar give the muffins a beautiful golden-brown color.

Ingredients
 

  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1½ tsp baking soda
  • 1¼ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1/4 tsp ground nutmeg
  • ½ tsp salt
  • 2 large eggs
  • ½ cup coconut sugar
  • ¼ cup coconut oil melted and cooled slightly
  • 1 can pumpkin puree 15-oz
  • â…” cup maple syrup
  • 1 tsp vanilla optional
  • ½ cup chocolate chips optional
  • ½ cup nuts, chopped optional

Instructions

  • Preheat the oven to 375°F. Line a muffin tin with liners or lightly grease it with coconut oil.
  • Dry Ingredients: Whisk the all-purpose flour, whole wheat flour, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
  • Wet Ingredients: In another bowl, whisk the eggs, coconut sugar, coconut oil (melted and cooled slightly), pumpkin puree, and maple syrup. Add vanilla extract if using.
  • Fold in chocolate chips or nuts if desired.
  • Divide the batter evenly among the muffin cups, filling them about ¾ full.
  • Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Pin Print Rate
Course: Breakfast
Cuisine: American
Keyword: muffin

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.