Pumpkin Muffins

Pregnancy and then breastfeeding has really cranked up my sweet tooth for the past 2 years, but now that Viv is wanting to eat everything off of my plate I've decided to bake without sugar so she doesn't get conditioned to have a big sweet tooth from an early age.
Since I've found a local supply of date syrup I'm experimenting with this and rice syrup and agave nectar as sugar replacements.

1 1/2 cups flour
1/2 teaspoon of salt
1 teaspoon baking soda
1 cup canned pumpkin
1/2 cup sunflower oil
2 eggs, beaten
1/2 c date syrup
1/4 c brown rice syrup
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

1 Preheat oven to 350°F. Sift together the flour, salt, and baking soda.

2 Mix the pumpkin, oil, eggs, date and rice syrups, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.

3 Pour into muffin cups. Bake 20-25 minutes for small, silicone cups; 30 minutes for large muffins in muffin tin pan.

Makes 8 large muffins or a dozen small.

Verdict: Cut the allspice next time because the date syrup already lends it that smoky flavor. Try the agave in place of the rice syrup next time for more sweetness? They aren't decadently sweet, but moist and spicy and perfectly tasty.

UPDATE 10.2.09: I used 1 full cup of date syrup and no rice syrup; canned sweet potato instead of pumpkin; and omitted the allspice altogether. Much more dense and rich tasting as a result. J even thought they were chocolate muffins.