These Healthy Whole Wheat Pumpkin Muffins are packed with fall flavor and have a great moist cakey texture! They’re made with whole wheat flour and they’re also dairy free and refined sugar free!
Happy Fall! Now that it’s officially fall I can pretend like I just whipped these up yesterday and haven’t been making pumpkin muffins for about 2 months already 🙂 I know some people are sticklers about not eating pumpkin until a certain month but I happen to love pumpkin and these Healthy Whole Wheat Pumpkin Muffins are so great to have around for breakfast and snacks!
I feel like this year is an extra special fall because we finally actually get a fall! In Arizona sometimes it didn’t cool down until January and I swear last year it was pretty warm the entire 12 months.
Where we are now it’s already in the 70s during the day and 40-50 at night. There’s also tons of trees that will be turning colors soon, which is another thing we didn’t have in Arizona.
I feel like this is my year to go all out with fall and winter recipes. I’ll actually be able to eat soup while sitting under a comfy blanket and wearing a sweatshirt. Not while the air conditioner is still blasting 🙂
I’m pretty sure these Healthy Whole Wheat Pumpkin Muffins will be on repeat for quite a few months! I know I just posted my Healthy Apple Cinnamon Muffin recipe and I’m still loving apple season, but pumpkin always holds a special place in my heart 🙂
I love all the warm spices you add to pumpkin baked goods and they still have such great taste without having to add too much sugar.
Recipe tips for Healthy Whole Wheat Pumpkin Muffins:
- Baking is pretty scientific so I wouldn’t try to change 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 little 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 will stay good 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 with a strong spice flavor so if you prefer more mild spices you can use a little bit less than the recipe calls for.
- 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
- Pre-heat oven to 350 degrees F and line a muffin tin with liners.
- In a medium sized bowl, mix together the flour, baking powder, baking soda, salt and spices.
- 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.
- In two parts, add the dry mixture to the wet mixture and mix well. Next add the pumpkin puree and mix again.
- 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.
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.