These are the BEST healthy pumpkin muffins out there! These healthy muffins are incredibly easy to make and incredibly moist! The recipe uses all whole wheat flour, maple syrup, warm spices, and is dairy-free. These homemade pumpkin muffins are perfect for fall, Halloween, and Thanksgiving!
Love healthy muffins? Check out Healthy Chocolate Zucchini Muffins, Applesauce Muffins, Peanut Butter Banana Muffins, and Peanut Butter and Jelly Muffins.
Nothing screams fall more than a delicious, spiced pumpkin baked good. Filled, with warming spices and moist and tender, these Pumpkin Muffins always hit the spot!
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. In fact, you will find this recipe for pumpkin muffins to produce a muffin moister and more full of a pumpkin flavor than any other pumpkin muffin you have tried!
Ingredients
- Whole Wheat Flour–all-purpose flour, white wheat flour, as well as gluten-free 1:1 flour blend all work
- Coconut Milk–Feel free to use regular milk, almond milk, or buttermilk in place of coconut milk.
- Coconut Oil–You can sub out the coconut oil for canola oil or melted and cooled butter, in these pumpkin muffins as well.
- Honey–or maple syrup
- Pumpkin Puree–be sure to use 100% canned pumpkin, not pumpkin pie filling
- Spices
- Chocolate Chips (optional)– add in 1/2 cup chocolate chips to make Chocolate Chip Pumpkin Muffins.
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. If you don’t like the flavor of coconut, I suggest replacing the coconut milk with almond milk and coconut oil with canola oil, which still keeps these muffins dairy-free.
For more substitutions, check out common baking substitutions to use what you have on hand or to make these pumpkin muffins allergy-friendly.
How to Make Healthy Pumpkin Muffins
- Grease a muffin tin or line with silicone muffin liners.
- Sift together dry ingredients into a large mixing bowl.
- Mix together wet ingredients in a smaller bowl
- Combine wet and dry ingredients together, being careful not to over mix batter. This is a key tip to creating baked goods that are not tough.
- Pour 1/4 cup of muffin batter per muffin into prepared muffin tins. I use an ice cream scoop which is an easy way to measure out the batter evenly.
- Bake Pumpkin Muffins until just set.
Storing Muffins
Store these Healthy 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.
More Pumpkin Recipes
- Easy Pumpkin Cheesecake
- Healthy Pumpkin Cream Cheese Bread
- Pumpkin Enchiladas
- Homemade Pumpkin Butter
- Harvest Quinoa Salad with Pumpkin Vinaigrette
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 teaspoon ground ginger
- 1 cup coconut milk
- 1 cup pumpkin
- 1 egg
- 1/2 cup coconut oil
- 1/2 cup honey or maple syrup
- 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 wet 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 or until toothpick inserted in the center comes out clean.
- Cool for 10 minute in muffin tin and then carefully remove muffins and finish cooling on a wire rack.
Equipment Needed
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 works in place of whole wheat flour.
- Honey or maple syrup can be interchanged for these muffins.
- Store 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.
Nutrition
These were definitely moist but rather tasteless. Could double the spices and use chocolate chips. Will try again.
I am sorry you found these not flavorful enough for your tastes. My son does love these with chocolate chips.