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These aren't your average pumpkin muffins. While fluffy, flavorful, and perfectly spiced, they are also naturally sweetened, dairy-free, and made with whole wheat flour.
If my family had to pick just one muffin to eat for the rest of our lives, we ALL would choose THESE whole wheat pumpkin muffins. They deliver soft, bakery-style results with wholesome ingredients and minimal prep.
Kristen's Keys for Perfect Pumpkin Muffins
This pumpkin muffin recipe proves you CAN have it all! Dairy-free, refined sugar free, and 100% whole grains--and the very best pumpkin muffin you have ever had. But in order to achieve perfection, there are a few key things to keep in mind.
- Use the right pumpkin. Stick with canned 100% pumpkin or well-drained homemade pumpkin puree. Pumpkin pie filling has added sweeteners and spices.
- The whole wheat flour is interchangeable. This pumpkin muffin recipe is so forgiving. You can use whole wheat flour, whole white wheat flour, all-purpose flour, or even a 1:1 gluten-free flour.
- Go for coconut. Using both canned coconut milk and melted coconut oil adds rich, nutty undertones that enhance the flavor of the pumpkin--without tasting like coconut. Plus it keeps these muffins dairy-free.
5-Star Reader Review
My favorite pumpkin muffin recipe! I've made it dozens of times with various milks, add-ins, and spices. They ALWAYS turn out amazing! --Rachel ⭐⭐⭐⭐⭐
How to Make Whole Wheat Pumpkin Muffins
Think of this step-by-step section as me in the kitchen helping you make fluffy, tender, delicious pumpkin muffins.
- Sift dry ingredients together. While you could certainly just whisk the dry ingredients together, I do find sifting the flour, baking soda, baking powder, salt, and spices best. That will ensure no unpleasant clumps of baking soda or baking powder.
- Combine wet ingredients. In a separate bowl, whisk together the pumpkin puree with the honey, coconut milk, egg, vanilla, and melted (and cooled) coconut oil.
- Combine. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry, until just incorporated.
Don't Overmix
Stir just until the flour JUST disappears. Overmixing will activate the gluten, resulting in dense muffins.
- Fill Muffin Cups. Use a ¼ cup measuring cup or ice cream scoop to portion out the matter into a greased or lined muffin tin. This will ensure the muffins bake evenly.
- Bake. To keep these muffins soft and tender, bake until just set and toothpick inserted into the center of the muffin comes out dry.
No Toothpick? Simply lightly touch the top of the muffin. It should spring back and not stick to your fingers.
Recipe Modifications
- No Honey? Feel free to swap honey for pure maple syrup.
- Egg-Free: Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and use in place of the egg.
- Chocolate Lover? Add ½ cup chocolate chips to the dry ingredients for the best Pumpkin Chocolate Chip Muffins.
- No Coconut Milk? Sub with your favorite non-dairy milk or regular milk if you aren't dairy-free.
- Coconut Oil Substitution: Use canola oil or if not dairy-free, melted and cooled butter.
Note on Yield and Storage
As written, this recipe yields 12 glorious, fluffy whole wheat pumpkin muffins. And as true for moist, whole wheat baked goods, storing in the fridge is key to preventing mold growth.
- Yield: This recipe calls for 1 cup of pumpkin puree, which is half of one 15 ounce can. While I strongly recommend doubling the recipe, as these pumpkin muffins are just so irresistibly good and they freeze exceptionally well, you can also opt to make another recipe calling for pumpkin puree. Maybe pumpkin pasta for something new and unexpected or compliment your muffin with a Homemade Pumpkin Spice Latte?
- Storage: Cool completely, then store in an airtight container in the fridge for up to 5 days or freeze in a freezer-safe bag or container for up to 3 months.
More Baked Goods with Pumpkin
Whole Wheat Pumpkin Muffins
Video
Ingredients
- 2 ¼ cups whole wheat flour, or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon ground ginger
- 1 cup coconut milk, or almond milk
- 1 cup 100% pumpkin puree
- 1 large egg
- ½ cup coconut oil, melted, and cooled
- ½ cup honey, or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400℉ (200℃). Line a 12-cup muffin tin with liners or grease well with oil.
- Over a large mixing bowl, sift 2 ¼ cups whole wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon grated nutmeg, and ½ teaspoon ground ginger Whisk to combine ingredients.
- In a separate bowl, mix together 1 cup coconut milk, 1 cup 100% pumpkin puree, 1 large egg, ½ cup coconut oil, ½ cup honey, and 1 teaspoon vanilla extract together until well combined.
- Add wet ingredients to dry ingredients and fold together gently, until just combined. Do not over-mix as this will result in dense muffins.
- Measure about ¼ cup into each muffin cup, until each muffin cup is about ¾ of the way full.
- Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool for 10 minutes in the muffin tin on a cooling rack. After 10 minutes, carefully remove the muffins from the tin and finish cooling on a wire rack.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Am I missing something? Where is the pumpkin in this recipe?? The rest of the recipe looks delicious!
Kara,
It is like a practical joke--a pumpkin muffin without the pumpkin! Just kidding! I have edited this recipe 3 times to be sure pumpkin was there and it keeps reverting back to my original. Hopefully this time my edit is permanent. It is 1 cup of pumpkin by the way!
Thank you for this yummy recipe!! i am going to try it out with Gluten Free flour and let you know how it works. I LOVE pumpkin, I am pinning this NOW. Thanks again, glad I found you from Pin Junkie Party today 🙂
Please let me know how it works!! I really hope that it is delicious for you!
I've never had pumpkin muffins before - I'll add it to my 'must try' list! 🙂
Oh My! I can not believe you have never had a pumpkin muffin. I wish you lived close so I could rush one over to you right now! You must make these and let me know what you think! They are perfect for fall mornings!
I love pumpkin! Thanks for linking up to Creative K Kids Tasty Tuesday party. I've pinned your recipe to our Pinterest board.
Thanks Anna. If you love pumpkin and muffins, you will love these!
This looks so amazing! Yum! Pinned. Thank you for being a part of our party. I hope to see you tonight at 7 pm. We love partying with you!
Thanks, I love partying with you all too! It is always a fabulous party!
I don't see pumpkin in the ingredients list? How much did you use?
Oh Boy Stacey--how can you make pumpkin muffins without pumpkin?!! I am sorry, the recipe has been updated--I use 1 cup pumpkin (about 1/2 of a 15 oz can).
Thanks for sharing your great fall recipe, a truly tasty combination, I miss fall there is such a lovely flavour to the season