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These Pumpkin Muffins are the perfect combination of fluffy and moist – aka the best type of muffin! They are refined sugar free because coconut sugar is used as the sweetener, so they are healthier and lower-glycemic than traditional muffins.
These muffins come together easily in under 30 minutes and are perfect to meal prep for the week ahead.
Ingredients needed
Flour – I used white flour by Sunrise Flour Mill which is non-GMO, but I also like to use their whole wheat or heritage flour. I believe this recipe should work with oat flour subbed 1:1 if you want to make it gluten-free, but I have not tried it yet, so I can’t guarantee results – let me know if you try it!
Pumpkin puree – this is canned 100% pumpkin, not pumpkin pie filling.
Butter – Use melted butter. You can sub with melted coconut oil or you can sub with avocado oil.
Milk – To add moisture. Use whatever milk you prefer.
Coconut sugar – Adds the perfect sweet touch to the muffins.
Vanilla extract, pumpkin spice, cinnamon, salt – Adds delicious flavor that we all know in classic pumpkin muffins.
Baking soda, baking powder – Helps the muffins rise properly.
Eggs – They act as a binder and help the muffins stay moist and rise.
Customize the Pumpkin Muffins
If you want to customize the Pumpkin Muffins, then feel free to!
- Add chocolate chips: If you love chocolate in muffins, then I’m right there with ya! I love it too. Feel free to add chocolate chips or chopped chocolate to the recipe.
- Add chopped nuts: If you want a crunchy touch to the pumpkin muffins, then add chopped nuts, such as walnuts or pecans.
Tips for storing
Store any leftover Pumpkin Muffins in an airtight container at room temperature for 3-5 days.
To freeze the muffins: Step 1: Let the Pumpkin Muffins cool completely to room temperature. You want to do this because it’ll prevent freezer burn. Step 2: Wrap each muffin individually then place in a freezer-friendly container before placing in the freezer. Step 3: Eat within 3 months. You can let them thaw in the refrigerator overnight or on the counter for an hour or so.
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I hope you love these Pumpkin Muffins! Please be sure to leave a review and comment. Receiving feedback helps my website significantly, and it helps me create even better recipes for you! 🙂
PrintPumpkin Muffins with Coconut Sugar
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: American
Ingredients
Dry:
280 g whole wheat flour or white flour (2 cups spooned and leveled)
1 1/2 tsp pumpkin spice
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Wet:
1 stick of butter (8 Tbsp), softened (see notes for subs)
3/4 cup coconut sugar
1 tsp pure vanilla extract
1/2 can pumpkin puree (7.5 oz, a little under 1 cup)
2 large eggs
1/4 cup milk of choice
Instructions
- Preheat the oven to 375ºF and place paper liners into a muffin pan.
- In a large bowl, combine the dry ingredients until thoroughly mixed. Set aside.
- In a kitchen-aid mixer, combine the butter, coconut sugar, and vanilla extract. Beat until smooth. You can also use a hand mixer with a large bowl.
- Add the pumpkin puree, eggs, and milk. Beat until combined, but do not over mix.
- Add the dry ingredients and combine with a spatula. Do not over mix, just stir until everything is incorporated into the batter.
- Evenly distribute the batter into each muffin cup.
- Bake the muffins for 17-19 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Please leave feedback and your review if you made this recipe! Thanks!
Equipment
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Tulip Muffin Liners (unbleached)
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You can sub avocado oil or melted coconut oil in place of the butter if desired.
