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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. 

Course Snack
Cuisine American
Keyword Whole Wheat Pumpkin Muffins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 207 kcal
Author A Mind Full Mom

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

  1. Preheat oven to 400. Line a 12 cup muffin tin with liners or grease well with oil.
  2. Mix dry ingredients together in large mixing bowl.
  3. Combine wet ingredients together and blend well. Add to dry ingredients and fold together gently, until just combined. Do not over mix.
  4. Measure about 1/4 cup into each muffin cup.
  5. 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.