Easy Healthy Pumpkin Muffins: Sweet pumpkin highlighted with a hint of coconut creating a moist and tender whole wheat, dairy-free pumpkin muffin that is naturally sweetened and bursting with warming spices.
Today was a rainy day here in the south. And I was so grateful.
You see, I was ready to sit down with a cup of coffee, a good book, and my favorite taste of fall–a Pumpkin Muffin.
But for me, the experience does not seem to satisfy me as much when the sun is shining and it is a steamy 90 degrees outside. I am all about experience and savoring every bite I put into my mouth.
I guess Fall to me equals crisp air and gloomy skies–this is because I am from the Midwest, where seeing the sun seems to be exception not the norm.
And I am ready for the FALL!!!
So today, the rain allowed me to transport myself back to the Midwest and into my memories of fall a bit earlier than the weather typically dictates here in the south and I enjoyed a moist muffin that was filled with pumpkin and cinnamon.
Healthy Pumpkin Muffins
Instead of white flour, canola oil and sugar, I made these muffins with healthier ingredients that still work to bring out the flavors of pumpkin.
Ingredients in Healthy Pumpkin Muffins
- Whole Wheat Flour
- Coconut Milk
- Coconut Oil
- Maple Syrup
- Pumpkin Puree
- Spices
The coconut milk not only keeps these muffins dairy-free, but it also keeps these pumpkin muffins light and fluffy. Paired with coconut oil, these muffins have an undertone of coconut flavor that is a perfect match for the earthy tones in pumpkin.
How to Make Healthy Pumpkin Muffins
- Sift together dry ingredients into a large mixing bowl.
- Mix together wet ingredients in smaller bowl
- Combine wet and dry ingredients together, being careful not to over mix batter.
- Pour 1/4 cup of muffin batter per muffin into prepared muffin tins.
- Bake Pumpkin Muffins until just set.
Tips on Easy Whole Wheat Pumpkin Muffins
- Feel free to use regular milk, almond milk, or buttermilk in place of coconut milk.
- You can sub out the coconut oil for canola oil in these pumpkin muffins as well.
- I use whole wheat flour, but all-purpose works as well and you can use a one to one gluten free flour to make these gluten-free pumpkin muffins as well.
- Make these Pumpkin Muffins extra tasty with the addition of 1/2 cup chocolate chips mixed into the batter.
- Store Coconut Pumpkin Muffins in the fridge up to 5 days and in the freezer for up to 3 months. These pumpkin muffins are so moist, they would mold if left out at room temperature.
- They are super tasty when spread with a bit of homemade pumpkin butter as well.
More Pumpkin Recipes
- Easy Pumpkin Cheesecake
- Healthy Pumpkin Cream Cheese Bread
- Pumpkin Enchiladas
- Harvest Quinoa Salad with Pumpkin Vinaigrette
Healthy Pumpkin Muffin Recipe
Healthy Pumpkin Muffins
Ingredients
- 2 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon fresh nutmeg
- 1/2 tsp ground ginger
- 1 cup coconut milk
- 1 cup pumpkin
- 1 egg
- 1/2 cup coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400. Line a 12 cup muffin tin with liners or grease well with oil.
- Sift together flour, salt, baking soda, baking powder, nutmeg, cinnamon, and ginger over a large mixing bowl.
- In a separate bowl, mix together coconut milk, pumpkin, coconut oil, egg, honey, and vanilla extract.
- Add we ingredients to dry ingredients and fold together gently, until just combined. Do not over mix.
- Measure about 1/4 cup into each muffin cup.
- Bake for 15 minutes.
Notes
- In place of coconut milk, feel free to use buttermilk, regular milk, or non-dairy milk.
- In place of coconut oil, melted and cooled butter may be used, as well as canola oil.
- Whole white wheat/all-purpose flour also work in place of whole wheat flour.
Kristen Chidsey
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My family is loving these muffins more than any other I have made! They make great breakfast for school days!
Oh I LOVE hearing that Amanda! I need to make a batch now for my kids who start school next week!
SO DELICIOUS! Pinning! I need to make these this weekend.
I love that you use coconut milk here and the ginger gives these muffins that zing that makes them over the top delish! Very creative!
Thanks! I love adding fresh ginger 🙂
Hi Kristen,
Wow, what a hearty, healthy and delectable recipe for whole wheat pumpkin muffins. I too love to use coconut oil and coconut milk so I am delighted that you shared this recipe with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!
Thanks Deborah! I thought your readers would appreciate a dairy free muffin. You can make them vegan by using flaxseed in place of eggs, but I can not testify to the texture that would produce in these muffins 🙂
Am I missing something? Where is the pumpkin in this recipe?? The rest of the recipe looks delicious!
Kara,
It is like a practical joke–a pumpkin muffin without the pumpkin! Just kidding! I have edited this recipe 3 times to be sure pumpkin was there and it keeps reverting back to my original. Hopefully this time my edit is permanent. It is 1 cup of pumpkin by the way!
Thank you for this yummy recipe!! i am going to try it out with Gluten Free flour and let you know how it works. I LOVE pumpkin, I am pinning this NOW. Thanks again, glad I found you from Pin Junkie Party today 🙂
Please let me know how it works!! I really hope that it is delicious for you!
I’ve never had pumpkin muffins before – I’ll add it to my ‘must try’ list! 🙂
Oh My! I can not believe you have never had a pumpkin muffin. I wish you lived close so I could rush one over to you right now! You must make these and let me know what you think! They are perfect for fall mornings!
I love pumpkin! Thanks for linking up to Creative K Kids Tasty Tuesday party. I’ve pinned your recipe to our Pinterest board.
Thanks Anna. If you love pumpkin and muffins, you will love these!
This looks so amazing! Yum! Pinned. Thank you for being a part of our party. I hope to see you tonight at 7 pm. We love partying with you!
Thanks, I love partying with you all too! It is always a fabulous party!
I don’t see pumpkin in the ingredients list? How much did you use?
Oh Boy Stacey–how can you make pumpkin muffins without pumpkin?!! I am sorry, the recipe has been updated–I use 1 cup pumpkin (about 1/2 of a 15 oz can).
Thanks for sharing your great fall recipe, a truly tasty combination, I miss fall there is such a lovely flavour to the season
Yum! These look good! Perfect way to start the day or even a healthy snack! Thanks for linking them up with us at Foodie Fridays!
I would just love one of your Whole Wheat Pumpkin Muffins right now! Hope you are having a great day and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen, You will love them!! I have had a stomach bug the past week and no appetite. Today was the first day I woke up with any appetite and I immediately grabbed a muffin from the freezer and sunk my teeth into it. YUM!
These look and sound great!
Jennie, You must have been commenting when I was sharing my recipe at Friday Favorites. I love your link up party! Enjoy the muffins–they are tasty!
I’ve been on the hunt for some dairy-free pumpkin recipes, and these look fantastic! I definitely cannot wait to try them out. Stopping by from the Wonderful Wednesday Blog hop, and pinning this recipe!
Yea!! Bev, I am so happy to deliver this recipe to you. The coconut products add such a subtle richness..you will love them!
Heyyy looks like we were on the same page with pumpkin muffins! Although mine turned into “bites”…details! 😉
Great minds think alike!
These sound delicious and I love that they are healthy too. Perfect for the whole family!
Thanks Theresa. These are so delicious you will never guess how healthy they are.
Looks yummy.
It is the perfect treat for any fall day! (Well any day really, but I enjoy them more with the proper ambiance!)