Whole Wheat 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.

Whole Wheat Pumpkin Muffins

Moist, fluffy pumpkin muffins with the perfect amount of warming fall spices. 
5 from 4 votes
Print Pin
Course: Snack
Cuisine: American
Keyword: Whole Wheat Pumpkin Muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12
Calories: 207kcal
Author: Kristen Chidsey

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 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

Instructions

  • 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.
Nutrition Facts
Whole Wheat Pumpkin Muffins
Amount Per Serving
Calories 207 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 8g 40%
Cholesterol 13mg 4%
Sodium 291mg 12%
Potassium 160mg 5%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 12g
Protein 3g 6%
Vitamin A 16.9%
Vitamin C 1.1%
Calcium 2.9%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.