Whole Wheat Pumpkin Muffins
Made with whole wheat flour, naturally sweetened, and dairy-free, these Pumpkin Muffins are light, tender, perfectly spiced, and filled with delicious pumpkin flavor.
Servings: 12
Equipment
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.
Video
Notes
Coconut Milk: Swap out buttermilk, regular milk, or your favorite non-dairy milk.
Coconut Oil: Use canola oil or melted and cooled butter in place if desired.
Flour: Whole white wheat, all-purpose flour, or an all-purpose 1:1 gluten-free flour can be used in place of whole wheat flour.
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.
Egg-Free: Mix together 1 tablespoon of ground flaxseed plus 3 tablespoons water and let sit for 5 minutes before adding to the batter in place of egg.
Add Chocolate Chips: Add ½ cup of chocolate chips to the dry ingredients and toss before adding the wet ingredients.
Double the Recipe: I recommend doubling this recipe to put a full 15 ounce can of pumpkin puree to use. These pumpkin muffins freeze well, so doubling the recipe is never a bad idea.
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.
Nutrition
Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 291mg | Potassium: 160mg | Fiber: 2g | Sugar: 12g | Vitamin A: 845IU | Vitamin C: 0.9mg | Calcium: 29mg | Iron: 1mg
