Made with whole wheat flour, naturally sweetened, and dairy-free, these Healthy Pumpkin Muffins are light, tender, perfectly spiced, and filled with delicious pumpkin flavor.
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 and then whisk to combine ingredients.
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 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 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.
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Notes
Coconut Milk: In place of coconut milk, feel free to use buttermilk, regular milk, or your favorite non-dairy milk. Coconut Oil: In place of coconut oil, melted and cooled butter may be used, as well as canola oil. Flour: Whole white wheat/all-purpose flour also works in place of whole wheat flour. Alternatively, use an all-purpose 1:1 gluten-free flour blend to keep these muffins gluten-free. Spices: Feel free to use 2 teaspoons of homemade pumpkin pie spice in place of the cinnamon, nutmeg, and ginger. Pumpkin: Use canned or homemade pumpkin puree, not pumpkin pie filling. If using homemade puree, strain over a fine-mesh strainer lined with cheesecloth for 2-4 hours and then measure out 1 cup of the strained puree to use for the muffins. Storage: Store muffins in the fridge in an airtight container for 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.