Apple cider pumpkin muffins are refined-sugar-free - sweetened only with molasses and maple syrup.

Apple Cider Pumpkin Muffins without Refined Sugars

Apple cider pumpkin muffins are refined-sugar-free – sweetened only with molasses and maple syrup.

Pumpkin and apple are a great combination. The flavours both go well with spice and adding diced apples to the batter helps keep the muffins from feeling too dense. The apple cider is just a nice touch.

Apple Cider Pumpkin Muffins without Refined Sugars muffins are our kind of muffin — not too sweet.

If you prefer muffins that are more cake-like (i.e. light-textured and extra sweet) then this recipe is not for you. Apple cider pumpkin muffins are barely sweet, but still satisfying for an afternoon snack. Enjoy them with peanut butter, almond butter or a little cream cheese.

Tips: These muffins have a thick batter that doesn’t spread so you really can overfill the muffin tins. This recipe makes 16 generous muffins. You can substitute oil for some or all of the melted butter.


Apple Cider Pumpkin Muffins without Refined Sugars

Apple Cider Pumpkin Muffins without Refined Sugars: sweetened only with molasses and maple syrup. These muffins are filling and not overly sweet.

  • Author: Crosby Molasses
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Makes 16-18 muffins 1x
  • Category: 1. Muffins & Quick Breads


  • ¾ cup butter, melted and cooled*
  • ½ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup or honey
  • 1 Tbsp. vanilla
  • 3 large eggs
  • ½ cup apple cider (juice not vinegar)
  • 15 oz pumpkin puree (1 1/2 cups + 2 Tbsp.)
  • 3 cups flour, spooned in
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 3/4 tsp salt
  • 4 tsp ginger
  • 4 tsp cinnamon
  • ½ tsp nutmeg
  • 1/8 tsp cloves
  • 1 medium apple, peeled, cored and finely diced
  • ¼ cup toasted pumpkin seeds

*Can use oil


  1. Preheat oven to 350 F and grease muffin pans or line them with paper liners
  2. In a medium bowl, beat together the melted butter, molasses and maple syrup. Beat in vanilla and eggs, one at a time. Beat in cider and pumpkin puree.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt and spices. Stir in apple, mixing with your hands if necessary to separate the pieces.
  4. Add wet ingredients to dry and stir gently until almost combined.
  5. Spoon into prepared muffin pans, heaping the batter.
  6. Sprinkle with pumpkin seeds.
  7. Bake, 30-35 minutes until they spring back lightly when touched or a tester comes out clean.
  8. Cool 10-15 minutes before removing from the pans.

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  • March 26, 2023

    Paul Peckford

    I am a big lover of nutritious muffins and have baked many different kinds, and I must say that the Apple Cider Pumpkin Muffins rank pretty much near the topI So tasty and full of goodness! Thanks for the many recipes re many different foods!

  • February 24, 2023


    I am a diabetic. Could you post anything that is low on sugar and carbs…PLEASE.

  • November 3, 2021


    I don’t usually have apple cider around. Is apple juice an okay substitute?

  • November 17, 2017

    Barbara Layde

    I made these Lassie buns last weekend for house guests and everyone loved them! It took me a bit to roll them out to an inch, not less, but even the flatter buns were delicious. I ended up adding, at least, a cup of flour to keep dough non-sticky enough to handle. Also I used half whole wheat pastry flour which tasted fine.

    • November 20, 2017

      Lynn Purdy

      Barbara, that is great that everyone loved the Lassy Buns. I have made them a couple of times, once I added more flour (1 cup) and once I tried not to add too much more. The results were different, the one with the extra flour were definitely drier than the others (without as much flour). Also, if you used whole wheat flour, you would need more flour than the recipe called for, as well. Please try them again.

  • November 16, 2017

    Pat Bacon

    Looks so yummy. Can’t wait to try them….. however, as I am allergic to “fresh” apples I see no reason that I can’t substitute with 3/4-1 cup applesauce. Do you agree?

    • November 16, 2017

      Crosby Molasses

      Hi Pat, Are you thinking of substituting both the cider and the diced apples? If I was testing the recipe with that double substitution I would start with 3/4 cup of applesauce. Good luck. Let me know how they turn out.

  • November 16, 2017


    Loving your recipes!

    In this recipe, do you mean 1/2 cup apple cider or apple cider vinegar?? Please clarify. Thanks!

    • November 16, 2017

      Crosby Molasses

      Hi Cindy, Its cider, the juice. I can understand the confusion so thanks for flagging it. I have updated the recipe so it’s clear for all.

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