Made with whole wheat flour, naturally sweetened, and dairy-free, these Healthy Pumpkin Muffins are light, tender, perfectly spiced, and filled with delicious pumpkin flavor
The Best Pumpkin Muffin Recipe
While these pumpkin muffins are on the healthier side, they do not sacrifice anything in flavor or texture.
The refined flour and sugar have been replaced with whole grains and natural sweeteners, yet these muffins are still light and tender. In fact, these pumpkin muffins are some of the moistest, most flavorful muffins I have ever had the pleasure of enjoying!
The secret to giving these whole wheat pumpkin muffins a delicate crumb is using both coconut milk and coconut oil. They work together to keep the muffins light and fluffy, and the slight flavor of coconut is the perfect match to the earthy undertones of the pumpkin.
While you may think that pumpkin muffins should be reserved for enjoying in the fall, these muffins are so delicious, you will want to enjoy them year-round!
- Whole Wheat Flour: Instead of refined flours, these muffins are made with 100% whole wheat flour. I find this is one recipe that even people who aren't used to the heartiness of whole wheat flour enjoy. However, if you don't have whole wheat flour on hand, you can substitute all-purpose flour, white wheat flour, as well as gluten-free 1:1 flour blend.
- Coconut Milk: It is best to use canned coconut milk, not refrigerated coconut milk or canned coconut cream. While coconut milk is the secret to keeping these muffins super moist and light, this recipe will work if opt to use regular milk, almond milk, or buttermilk in place of coconut milk.
- Coconut Oil: Be sure to melt and cool your coconut oil so that is liquid form before adding to the batter. You can sub out the coconut oil for canola oil or melted and cooled butter if desired.
- Honey: Instead of being sweetened with refined sugars, this recipe uses natural sweeteners. I typically opt for honey, but you can certainly use maple syrup in place of honey. Either option is delicious.
- Pumpkin Puree: Be sure to use 100% canned pumpkin or homemade pumpkin puree, not pumpkin pie filling. Pumpkin Pie filling is sweetened and spiced already and would not work in this recipe.
- Grease a muffin tin well with melted coconut oil or cooking spray or line with paper or silicone muffin liners.
- Sift together dry ingredients into a large mixing bowl. You could certainly, just whisk the dry ingredients together, but I do find sifting helps to prevent clumps of baking soda and baking powder in the muffins.
- In a separate bowl, mix together the coconut oil, egg, coconut milk, honey, and maple syrup until well combined. I always recommend mixing the wet ingredients together before adding the dry ingredients, as this helps keep the batter from getting overmixed.
- Combine wet and dry ingredients together using a spatula to fold they dry ingredients into the wet ingredients until everything is just moistened. You want to be careful not to over mix batter, to prevent these muffins from being tough or dense.
- Pour ¼ cup of muffin batter per muffin into prepared muffin tins. Pro-tip: Use an ice cream scoop to measure out the batter evenly and scoop into the muffin cups without making a mess!
- Bake Pumpkin Muffins until just set. The best way to determine if your muffin is baked through is to insert a toothpick into the center of the muffin, it should come out dry when the muffins are ready. No toothpick? Simply lightly touch the top of the muffin. If should spring back and not stick to your fingers.
- Allow the muffins to cool in the muffin tin for 5-10 minutes. Remove the muffins from the baking tin and cool fully before storing.
- Enjoy one, or two, of these homemade pumpkin muffins. They are especially delicious when paired with a glass of warm Mulled Cider.
It is best to store these homemade pumpkin muffins in the fridge. Because they are made with whole grains, are super moist, and have no preservatives, they would potentially grow mold if left out at room temperature for longer than 24 hours.
Once cooled to room temperature, transfer the muffins to an airtight container and store them in the refrigerator for up to 5 days or freeze them in a freezer-safe container for up to 3 months.
Yes! We love Pumpkin Chocolate Chip Muffins at our house! Add ½ cup of chocolate chips to the dry ingredients and toss before adding the wet ingredients. This will help the chocolate chips not sink to the bottom of the muffin. And be sure your chocolate chips are dairy-free if needed.
There is a SLIGHT coconut undertone in the flavor of the muffins. If you don't like the flavor of coconut, I suggest replacing the coconut milk with almond milk and the coconut oil with canola oil, which still keeps these muffins dairy-free. If you are not dairy-free, you can use melted butter and regular milk.
Yes! Use a flax egg in place of the egg in this recipe. Simply mix together 1 tablespoon ground flaxseed plus 3 tablespoons water and let sit for 5 minutes before adding to the batter.
Absolutely! To make these muffins vegan-friendly, use a flax egg in place of the egg and maple syrup in place of honey.
Instead of using a pumpkin pie spice blend, I simply add in cinnamon, freshly ground nutmeg, and ground ginger. I always have these spices on hand and therefore it is cheaper to use my own spices and I prefer to control the individual spices for the best flavor. If you have pumpkin pie spice mix on hand, omit the cinnamon, nutmeg, and ginger, and use 2 teaspoons pumpkin pie spice blend.
More Pumpkin Recipes
- Pumpkin Roll
- Healthy Pumpkin Bread
- Instant Pot Pumpkin Cheesecake
- Homemade Pumpkin Pie
- Homemade Pumpkin Butter
- Harvest Quinoa Salad with Pumpkin Vinaigrette
Whether looking for a dairy-free pumpkin muffin recipe, a healthy pumpkin muffin, or just a plain delicious Pumpkin Muffin--this is the perfect recipe! I would love to hear how you enjoy it in the comments below.
Healthy Pumpkin Muffins
- 2 ¼ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon fresh nutmeg
- ½ teaspoon ground ginger
- 1 cup coconut milk
- 1 cup pumpkin
- 1 egg
- ½ cup coconut oil
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 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 ¼ 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.
- 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.