Pumpkin Whole Wheat muffins

Yes, it’s that season where everything is pumpkin! I love pumpkin bread and muffins and so do my kids. But the old recipe I used to use for pumpkin muffins uses refined white sugar, all-purpose flour, and vegetable oil. All of which I do not use. Luckily I found a recipe from The Happy Herbivore Cookbook that I was able to alter slightly, and the results are great!

I have made two batches in the last 5 days, good thing they’re quick! The second time I was able to get some in the freezer to pull out for school snacks and lunches over the next couple weeks.

Here is the recipe:

  • 1/4 cup coconut milk (or almond milk, but I like coconut so I can send these as nut-free snacks!)
  • 1/4 teaspoon lemon juice
  • 15 ounces organic pumpkin
  • 1 cup coconut palm sugar (or a bit less, depending on desired sweetness)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin pie spice
  • 2 cups organic whole wheat pastry flour (I like Bob’s Red Mill)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder

Preheat oven to 350 degrees.

Whisk coconut milk and lemon juice until bubbly and set aside.

In a medium mixing bowl, combine pumpkin, sugar, syrup, vanilla, and milk mixture until smooth.

In a large bowl, whisk dry ingredients together.

Pour wet mixture into dry and mix until just combined.

Fill paper-lined muffin tins about 2/3 full.

Bake for 15-18 minutes, or until toothpick in the center comes out clean.

Cool on a cooling rack and enjoy!

Makes about 16 muffins.

Don’t forget to get your kids involved! That way the baking becomes an activity and not more time away from your family!

Kids making whole wheat pumpkin muffins

Next, I will figure out how to make these gluten-free! I am thinking oat flour will work well, but I will have to experiment!

What are your favorite muffins that we can make-over into healthier versions? 

 

Whole Wheat Pumpkin Muffins
Whole Wheat Pumpkin Muffins, simple and delicious!
Write a review
Print
Ingredients
  1. 1/4 cup coconut milk (or other non-dairy milk)
  2. 1/4 teaspoon lemon juice
  3. 15 ounces organic pumpkin
  4. 1 cup coconut palm sugar
  5. 2 tablespoons maple syrup
  6. 1 teaspoon vanilla extract
  7. 2 tablespoons pumpkin pie spice
  8. 2 cups organic whole wheat pastry flour
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon baking powder
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk milk and lemon juice and set aside.
  3. In a medium mixing bowl, combine pumpkin, sugar, syrup, vanilla and milk mixture until smooth.
  4. In a large bowl, whisk dry ingredients together.
  5. Pour wet mixture into dry and mix until just combined.
  6. Fill paper-lined muffin tins about 2/3 full.
  7. Bake for 15-18 minutes, or until toothpick in the center comes out clean.
  8. Cool on a cooling rack and enjoy!
Adapted from The Happy Herbivore Cookbook
Adapted from The Happy Herbivore Cookbook
Angie Jones http://healthyangie.com/