Healthy Pumpkin Muffins

pumpkin muffins on a napkin with some cinnamon sticks on the left side by the muffins.

5 from 1 vote

These delicious Healthy Pumpkin Muffins are made with whole wheat flour, and pumpkin puree, naturally sweetened with coconut sugar, and packed with plenty of warm fall spices. Great for breakfast, snack or add chocolate chips and make it dessert!

Prep Time8

Cook Time15

Total Time23

Course: Breakfast, Snack

Cuisine: American

Diet: Low Calorie, Vegetarian

Servings: muffins

Author: Rena

Ingredients

1 3/4 cups whole wheat flour
2/3 teaspoon baking soda
2 teaspoons pumpkin pie spice
2 large eggs
2/3 cup coconut sugar
1/2 cup melted coconut oil
1/3 cup milk of choice
1 1/2 cups pumpkin puree

Instructions

Preheat the oven to 400°F and lightly spray a muffin pan with cupcake liners.
Use two bowls. In the first one, mix the dry ingredients, flour, baking soda, and spices.
In the second one, whisk the eggs, coconut sugar, oil, milk, and pumpkin puree.
Pour the wet mixture over the flour mixture, and stir just until combined.
Divide the batter among your cupcake liners. Bake for 14-16 minutes or until a toothpick inserted in the center comes out mostly clean.
Allow the muffins to cool completely on a rack.

Notes

Storing: These will stay fresh, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Nutrition