Pumpkin Muffins

The other night I was walking down the stairs and the minute my feet hit the ground my oldest and husband, grins wide, began chanting “we want pumpkin bread! We want pumpkin bread!” A few things are irresistible, you see – and their sweet smiles are one of those things. Pumpkin bread is another.
Immediate check-mate.

The simplest things bring me to happiness, really. I find joy in the every day, laughter and making those in my life feel valued. Sometimes it’s a step outside my comfort zone, and other times it’s something that comes quite naturally {like baking.} 

These smell good, taste good and make my loved ones feel good. They’re refined sugar free so they make me feel good too. I can hardly wait to feed them to the family and hug them silly, just because. You can make these in the form of muffins, or mini/large loaves of bread. Enjoy autumn and these tasty treats!

  • 1.5 cups pure, grade A light Amber maple syrup
  • 1 cup pumpkin purée
  • 1/2 cup canola oil
  • 2 eggs
  • 2 cups unbleached AP flour
  • 1.5 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cloves
  • 1/4 tsp allspice
  • 1 tsp salt
  • 1/3 cup natural, no sugar added apple sauce


  1. Preheat oven to 350. Grease muffin pan or line with parchment liners. (If using a loaf pan, grease pan.)
  2. In your kitchen aid mixer fitted with the paddle attachment, combine the maple syrup, canola oil, eggs and pumpkin until mixed.
  3. Add flour, spices, baking powder and salt and mix until combined. Finally, add in the apple sauce and using a spatula, scrape the edges of the bowl to ensure all the ingredients are mixed together well.
  4. Add the batter into desired pan and bake. 20-25 minutes for muffins, 25-28 minutes for a mini loaf pan (the one yielding 8 mini loaves) or 50-60 minutes for large loaf pan.

Yields approximately 15-16 muffins.

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