Pumpkin Muffins – Refined Sugar Free

It’s fall, y’all!

(Sometimes I think I have a secret southern side of me that likes to come it at random times…)

With fall comes all sorts of things, like back to school, apple cider, and, I have no shame in admitting it, pumpkin spice everything. It’s been a while since I posted a recipe, but I am really excited to try out some pumpkin spice ones. 

To take all the fall in, we went pumpkin picking as a family last weekend. Joshua had a blast figuring out which one he liked best. 


This is why I love the fall. 🙂

So, back to the muffins. Here’s what you need:

  • 1 c whole wheat flour
  • 2/3 c quick oats
  • 1/4 c organic sugar
  • 2 tsp baking soda 
  • 1 1/2 tsp pumpkin pie spice
  • Pinch salt
  • 1 egg
  • 1/2 c milk
  • 1/3 c sunflower oil
  • 2 tbsp maple agave syrup 
  • 1/2 c pumpkin purée*

*I didn’t have time to make the pumpkin purée myself, so I just used canned organic pumpkin from Trader Joe’s. In case you were wondering, here’s how to make pumpkin purée (which is much like roasting squash):

  • Preheat oven to 350° F
  • Slice pumpkin in half
  • Scoop out seeds and insides with metal spoon (rinse pumpkin seeds, lay flat on paper towel to dry, and roast them to get full use of the pumpkin!)
  • Spray some oil on the pumpkin
  • Lay flat side down on baking sheet and put in oven for ~45 minutes
  • You can test the pumpkin’s doneness by poking the skin with a fork and making sure it’s tender, even soft, to the touch

Making the muffins is pretty simple. 

1. Preheat oven to 350° F. 

2. In large mixing bowl, combine all dry ingredients. Mix lightly until well blended. 


3. Once blended, add in all wet ingredients (oil, egg, milk, syrup)

At this point, the mixture is more like a sticky dough, and less like batter.

3. Add in pumpkin purée and fold into dough until well blended. 


4. Scoop batter into muffin tins. Make sure you fill the cavities to the top!

I made mini muffins.

Optional: top with some cinnamon for some extra spice. 🙂

5. Bake muffins in oven for 13-15 minutes for mini muffins. If you’re making regular size ones, double the baking time. 

This recipe yielded 21 mini muffins and would make roughly 6-8 regular-sized muffins. 


Don’t they look so good??

Store them in an airtight container, and keep them at room temperature, in the fridge, or in the freezer, depending on when you’ll want to enjoy them. They last me about a week at room temperature, though I wish I would have put them in the fridge after 2-3 days. 

Tip: pop them in the toaster oven for a few minutes before eating to enjoy them warm. These go great with tea or coffee!

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