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!
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 healthy pumpkin muffins for breakfast, snacks and even dessert! They’re not too sweet but just sweet enough and have the perfect amount of warm fall spices in them. I love them straight out of the oven with a little bit of butter.
WHAT MAKES THESE HEALTHY PUMPKIN 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 whole wheat flour. They’re made with 100% whole wheat flour, no white flour at all. 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 it seems lots of 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 something healthier than a muffin that is made with white sugar. I prefer using un-refined sugars in my cooking and baking though because they’re a little more natural and less processed than refined sugars.
- They’re packed with pumpkin. Pumpkin has lots of health benefits, including: great source of vitamin A, high in antioxidants, great for your eye health and helps boost immunity.
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.
ENJOY MORE HEALTHY MUFFIN RECIPES BELOW:
These Healthy Whole Wheat Pumpkin Muffins are easy to make and perfect for breakfast or snacks!
- 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.