Ingredients
Equipment
Method
- 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 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 to 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.
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 to 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.