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Coconut oil pumpkin muffin

Whole Wheat Pumpkin Muffins with Coconut Oil

Whole Wheat Pumpkin Muffins with Coconut Oi
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.