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
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
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.