If you’re looking for a new pumpkin muffin recipe, here’s one made with coconut oil, coconut palm sugar and whole wheat pastry flour.
I tried incorporating some true whole foods into the ingredient list, but having made multiple batches of these over the past few days, I can tell you that substitutes work pretty well. The muffin in the photo was made with organic cane sugar (evaporated cane juice crystals), while the one made with coconut palm sugar was darker and had more of a burnt caramel/coconut flavor to it.
If you’d rather just use an artificial sweetener like one of the Splenda blends, Fibrelle (if you can find it) or a Stevia based blend, I’m pretty sure any of those would work too. The only thing I haven’t tested yet is swapping out the two eggs for 2 tablespoons of ground flax and 6 tablespoons of water. That’s next on the list, since I’ll surely be making these again. I’ve actually been halving this recipe and making 3 muffins at a time.
Whole Wheat Pumpkin Muffins with Coconut Oil – Makes 6
4 tablespoons good quality coconut oil (60 grams)
2/3 cups sugar, evaporated cane juice crystals, or packed coconut palm sugar
2 large eggs, at room temperature
7 1/2 oz canned pumpkin (210 grams) – not quite a cup
1/2 teaspoon vanilla extract
1 1/3 cups whole wheat pastry flour (160 grams)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Sliced almonds for topping (optional)
Preheat oven to 375˚F. Line 6 muffin cups with paper liners.
In a mixing bowl using an electric mixer, beat the coconut oil and whatever type sugar you’ve chosen until mixed. Add the eggs and vanilla and beat until smooth..
Mix the flour, baking powder, cinnamon, pumpkin pie spice and salt together into a medium bowl, then stir that mixture into the pumpkin mixture until blended.
Divide batter between the 6 muffin cups (it should come up to the top and will be thick enough to heap on) and sprinkle tops with sliced almonds.
Bake at 375 for 23-25 minutes. Allow muffins to cool in pan, then lift from pan.
Makes 6
{ 8 comments… read them below or add one }
These look delicious! I have lots of leftover cans of pumpkins..can’t resist the sales..
I love coconut oil, I never thought to combine it with pumpkin though – I’ll definitely have to try these. For those who put additional butter on their muffins after baking, I would try coconut butter.
I love baking with coconut oil!
My uber-fit yoga instructor (who is also a personal trainer) is obsessed with coconut oil, flour, and sugar as a healthier way of baking. Maybe I should give it a try, even though I don’t like coconut (the substance)…
That muffin looks great–perfect dome! Love all the healthy subs!
I made these with a few modifications. First, I didn’t have coconut oil, so I used canola oil and used white whole wheat in place of the whole wheat pastry flour. For sugar, I used granulated. I especially like the texture of these muffins, they are light and tender. Many times pumpkin bread/muffins are dense – but not these. They also have a nice high crown. My batch yielded 7 good sized muffins. I will absolutely make these again. I may throw in flaked coconut to taste the coconut/pumpkin flavor combination. Did yours taste like coconut from the oil and palm sugar?
Hi Katherine,
Thanks for trying them and leaving a review. I really appreciate it.
Right now the coconut oil I’m using is a brand called Kelapo and it does leave a faint (pleasant) taste. When I use LouAna brand, I don’t get any coconut flavor from the oil. Thanks for testing with the white whole wheat flour and canola oil. I was wondering how white whole wheat would work since it’s not quite as soft as pastry flour, and it sounds like it’s a winner. But yes, with those changes you made it might be good to throw in a handful of shredded coconut.
Made another batch and threw in shredded coconut and some dried cranberries. I used my mini muffin pan… they are cute and good