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

Pumpkin Muffins with Coconut Sugar and Maple Syrup

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.
Let us know how you like it!
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Course: Breakfast
Cuisine: American
Keyword: muffin
Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 12 muffins

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
  • ⅔ 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.