Healthy Whole Wheat Pumpkin Muffins

These Healthy Whole Wheat Pumpkin Muffins are packed with fall flavor and have a great moist, cakey texture. They’re free of refined sugar, made with whole wheat flour, and are dairy-free!

As much as I love these Healthy Whole Wheat Pumpkin Muffins, I try not to make them too often because I can literally eat the entire batch in one day, not exaggerating! My kids love these healthy muffins, too, though, so at least I have help 🙂

We enjoy these pumpkin muffins for breakfast, snacks, and dessert! They’re not too sweet, but just sweet enough, with the perfect amount of warm fall spices. I love them straight out of the oven with some butter.

Why Your Body Will Love These Muffins

I always feel a little strange calling any baked good recipe “healthy” because it does have some sugar in it, but here are a few reasons why I call these Healthy Pumpkin Muffins:

• They’re made with 100 percent whole wheat flour, not white flour. Whole wheat is healthier than white flour because it contains more fiber, minerals, and nutrients.
• They are dairy-free. I’m not saying that all forms of dairy are unhealthy, but many people have intolerances to dairy products and generally feel better when abstaining from them. I feel healthier when eating a dairy-free diet.
• They’re refined sugar-free. Again, being refined sugar-free doesn’t necessarily make a muffin healthier than one made with white sugar. However, I prefer using unrefined sugars in my cooking and baking because they’re a little more natural and less processed than refined sugars.
• They’re packed with pumpkins. Pumpkins have many health benefits, including being a great source of vitamin A, high in antioxidants, great for eye health, and helping boost immunity.

Whole Wheat Muffin Recipe Tips 

• Baking is pretty scientific, so I wouldn’t suggest changing too much in this recipe unless you’re a seasoned baker and know exactly what you’re doing.
• You can replace the eggs with flax eggs. The consistency of the muffins will be a bit different, but still good.
• A 1/4 cup scoop is great for scooping the batter into the muffin tin. It makes the perfect-size muffins.
• These muffins stay fresh for 4-5 days in an airtight container in the refrigerator.
• You can also freeze them in a freezer-friendly container for up to 3 months.
• I like my pumpkin muffins, which have a strong spice flavor, so if you prefer milder spices, you can use them slightly less than the recipe calls for.

How To Make These Pumpkin Muffins 

1. Preheat oven to 350 degrees F and line a muffin tin with liners.
2. Mix the flour, baking powder, baking soda, salt, and spices in a medium-sized bowl.
3. Add the coconut oil and coconut sugar to a large bowl and mix until combined. Next, add the eggs one by one and mix. Add the maple syrup and vanilla, and mix again.
4. Add the dry mixture to the wet mixture in two parts and mix well. Next, add the pumpkin puree and mix again.
5. Use a 1/4 cup scoop to scoop the batter into the muffin tin. Bake muffins until an inserted toothpick comes out clean, 20-25 minutes. Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack. This recipe makes about 14 muffins.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Healthy Muffin Recipes?

Apple Cinnamon Muffins

Healthy Banana Muffins

Healthy Double Carrot Cake Muffins

Kale and Coconut Green Muffins

Strawberry Banana Gluten-Free Muffins

Healthy Whole Wheat Pumpkin Muffins

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• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 14 1x
• Diet: Vegetarian

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Description

These Healthy Whole Wheat Pumpkin Muffins are easy to make and perfect for breakfast or snacks!

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Ingredients

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• 2 1/3 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup melted coconut oil, use refined if you don’t want any coconut taste
• 3/4 cup coconut sugar
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 (15 oz) can pure pumpkin puree, not pumpkin pie filling

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Instructions

1. Pre-heat oven to 350 degrees F and line a muffin tin with liners.
2. In a medium sized bowl, mix together the flour, baking powder, baking soda, salt and spices.
3. In a large bowl, add the coconut oil and coconut sugar and mix until combined.  Next, add the eggs one by one and mix.  Add the maple syrup and vanilla and mix again.
4. In two parts, add the dry mixture to the wet mixture and mix well.  Next add the pumpkin puree and mix again.
5. Use a 1/4 cup scoop to scoop the batter into the muffin tin.  Bake muffins until an inserted toothpick comes out clean, 20-25 minutes.  Let muffins cool in the muffin tin for about 5 minutes and then transfer to a wire rack.  Recipe makes about 14 muffins.

Notes

Optional add-ins: chocolate chips, chopped nuts, orange zest

Store muffins in an airtight container either in the refrigerator or on the counter for up to 3-4 days.

Muffins can be frozen in a freezer friendly airtight container for up to 3 months.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Breakfast, Refined Sugar Free, Dairy Free
• Method: Oven
• Cuisine: American

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