These are the BEST pumpkin muffins out there! Even though this recipe has been given a healthy make-over and is made with whole wheat flour, naturally sweetened, and dairy-free, these pumpkin muffins are still incredibly easy to make and perfectly moist!
The warming spices in these homemade pumpkin muffins make them the perfect treat for fall, Halloween, and Thanksgiving, especially when paired with a Latte made with Dairy-Free Vanilla Coffee Creamer or Warm Mulled Cider, but they are truly delicious any time of the year!
Why this Recipe is the Best
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!
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.
- 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 the 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 muffin liners. I personally recommend using silicone muffin liners, as baked muffins slip right out of the liners, keeping the shape perfectly intact.
Sift together dry ingredients into a large mixing bowl. It is NOT necessary to sift, but I do find that this helps to prevent clumps of baking soda and baking powder in the muffins. If you are in a time crunch, I would simply whisk the dry ingredients well, being sure to break up any clumps.
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, 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. 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.
Recipe Tips and FAQs
It is best to store these pumpkin muffins in the fridge, as these pumpkin muffins are so moist they would grow mold if left out at room temperature. They will last up to 5 days in the refrigerator and in the freezer for up to 3 months.
Pumpkin Chocolate Chip Muffins
If you are feeling indulgent or craving chocolate, I strongly suggest stirring in 1/2 cup chocolate chips to the dry ingredients before adding the wet ingredients to the batter for Chocolate Chip Pumpkin Muffins. Pumpkin and chocolate are a perfect pair.
Don’t Like Coconut Flavor?
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.
If you happen to have an egg allergy, 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. Be sure to check out Baking Substitutions for more replacement suggestions for eggs in baking.
To make these muffins vegan-friendly, use a flax egg in place of the egg and maple syrup in place of honey.
Why no Pumpkin Spice?
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 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 in the comments below.
Healthy 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 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
- 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.
- 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.