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Whole Wheat Pumpkin Muffins with Coconut Oil

Whole Wheat Pumpkin Muffins with Coconut Oi
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 6
Author: Cookie Madness


  • 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, pumpkin 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.