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Pumpkin Yacon Muffins

with Yacon Glaze

Yacon syrup works well in these moist and – just sweet enough – muffins.


½ Cup + 1 Tbsp Navitas Naturals Yacon Syrup
½ tsp Baking Soda
½ tsp Cinnamon
½ tsp Allspice
½ Cup pure canned Pumpkin
½ Cup Powdered Sugar
¼ Salt
¼ Cup Coconut Oil
¼ Cup plain Yogurt
1¾ Cup Whole Wheat Pastry Flour
¾ tsp ground Ginger
1 tsp Baking Powder
1 large Egg


Preheat oven to 325 degrees.

In a large bowl, stir together flour, baking powder, baking soda, ginger, cinnamon, allspice and salt. In a separate large bowl, lightly beat egg and stir in pumpkin, oil, 1/2 cup yacon syrup and yogurt. Add dry ingredients to wet and mix gently. Divide mixture among 12 muffin cups and bake for 22 minutes, or until a tester comes out clean.

After removing muffins from the oven, sift together powdered sugar and a dash of salt into a bowl. Stir in 1 tablespoon yacon syrup and 2 teaspoons water; mix until smooth. If the glaze seems too thick, add a little additional water; if it seems too thin, add more sifted powdered sugar.

Dip the tops of cooled muffins into the glaze, and let set for 1 hour before serving.

Chef's Notes

For a muffin recipe that screams for molasses, yacon syrup works wonders. Recipe variation possibilities:

  • Fold golden raisins into the batter
  • Use molasses instead of yacon syrup
  • Try pureed butternut squash instead of pumpkin
  • Try ground cloves instead of allspice

Yield: 12 muffins

Submitted By

Matthew Kadey