Whole Wheat 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.
Typically I make these muffins with canola oil and buttermilk. Today I changed it up a bit.
So I created a Dairy-Free muffin.
I had a bit of leftover coconut milk from my Pina Colada smoothie and I always have coconut oil in my pantry. So I put the two together in these muffins and WOW!!!!
Coconut milk and coconut oil took my favorite muffin to a whole new level of obsession for me.
The coconut flavor and pumpkin are a match made in heaven and the muffin tastes more decadent than ever with the richness that the coconut flavor adds. Trust me, this muffin is insanely good!
Pumpkin Muffins Fresh out of the Oven
Whip these sweet muffins up and fill your house and your belly with the essence of fall!
Whole Wheat Pumpkin Muffins
- 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 or buttermilk
- 1 cup pumpkin
- 1 egg
- 1/2 cup coconut oil melted (or canola oil)
- 1/2 cup honey
- 1 teaspoon vanilla extract
Preheat oven to 400. Line a 12 cup muffin tin with liners or grease well with oil.
Mix dry ingredients together in large mixing bowl.
Combine wet ingredients together and blend well. Add 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.