Pumpkin Muffins

I am not going to lie to you guys, sometimes muffins and breads intimidate me. I just need to get them absolutely perfectly and deliciously fluffy! You know?? And I can guarantee that these Pumpkin Muffins are that. They have that scrumptious fall flavor, are not too sweet, and make for a perfect breakfast or snack. These pumpkin muffins have a classic taste with a slight healthier spin to them. I’m talking a mix of ingredients like butter, whole wheat pastry flour, coconut sugar, and of course pumpkin. Balanced and delicious!!

What you need for these Pumpkin Muffins!

  • Pumpkin: Staring off with the most obvious ingredient today, pumpkin! I just use canned pumpkin. I also don’t use the whole can in one go, so I just save the rest in an airtight container in the fridge.
  • Butter: I am a sucker for butter in my muffins and breads! It just adds an unbeatable flavor.
  • Coconut Sugar: Coconut sugar is absolutely one of my favorite sugars to bake with! It is refined sugar free, but also provides a similar taste to brown sugar in my opinion.
  • Whole Wheat Pastry Flour: I also love love love whole wheat pastry flour! It adds a nutritional boost, but still makes a light and soft treat. It’s a win win!
  • Almond Milk: I always use unsweetened vanilla almond milk, but you could just use any milk you like here!
  • Eggs: Eggs for moisture and binding!
  • Spices: Cinnamon and pumpkin pie space give these muffins that warm fall flavor we all know and love. Of course also salt, is that a spice?
  • Baking Powder for a little rise and ultimate fluffiness.

How to make these Pumpkin Muffins!

  1. Set the oven to 350 degrees.
  2. Combine the pumpkin, eggs, almond milk, coconut sugar, and butter.
  3. In a separate bowl combine the whole wheat pastry flour, cinnamon, pumpkin pie spice, baking powder, and salt.
  4. Add the dry ingredients to the wet and combine.
  5. Grease or line a muffin tin. Scoop the batter into the muffin tins, I did ice cream scoop sized muffins and it made 10 muffins!
  6. Top each muffin with a sprinkle of salt.
  7. Bake for 28 minutes.
  8. Let cool and enjoy!

Check out some other recipes you’ll love!

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If you make these Pumpkin Muffins or any of my other recipes, I would absolutely love to know! Tag me @wellnessbykay on instagram so I can see and share your recreations!

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Pumpkin Muffins

Pumpkin Muffins are a must for fall and these will be your new favorite ones!  Absolutely delicious and perfectly fluffy, this recipe is the best breakfast or snack.  Plus these muffins have a classic taste, with some healthy ingredients too like whole wheat pastry flour and coconut sugar!

  • Author: Kayla Berman
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 10 Muffins 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 1 cup pumpkin
  • 2 eggs
  • 1/2 cup butter, melted
  • 1 cup coconut sugar
  • 1 1/2 cup whole wheat pastry flour
  • 1/4 cup almond milk
  • 1 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 2 tsp baking powder

Instructions

  1. Set the oven to 350 degrees.
  2. Combine the pumpkin, eggs, almond milk, coconut sugar, and butter.
  3. In a separate bowl combine the whole wheat pastry flour, cinnamon, pumpkin pie spice, baking powder, and salt.
  4. Add the dry ingredients to the wet and combine.
  5. Grease or line a muffin tin. Scoop the batter into the muffin tins, I did ice cream scoop sized muffins and it made 10 muffins!
  6. Top each muffin with a sprinkle of salt.
  7. Bake for 28 minutes.
  8. Let cool and enjoy!

Keywords: pumpkin muffins, whole wheat pumpkin muffins, pumpkin, muffins, fall muffins, baking, dessert, breakfast, muffin recipe, easy muffin recipe

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