Say hello to your new best friend. One Bowl Healthy Pumpkin Muffins. I know, I know, typically I don’t like to use the word “healthy” because in my opinion, healthy means something different to everyone. To me, healthy means using as many whole ingredient foods as possible. Nothing weird, nothing funky, and no ingredients that you can’t pronounce.
These muffins check many of those boxes, AND they’re refined sugar free and packed with lots of nutritious goodness like coconut oil, greek yogurt and pumpkin.
This time of year it’s hard to come by recipes that aren’t full of sugar. At least you can feel good about giving these to your kids for breakfast, snack or other!
Add chocolate chips, nuts, a glaze or whatever else you want to jazz these babies up. But to be honest, they’re pretty perfect the way they are.
One Bowl Healthy Pumpkin Muffins made with coconut oil, coconut sugar, pumpkin and spices.
- 1/2 cup coconut oil
- 2/3 cup greek yogurt
- 1 1/2 cups coconut sugar
- 2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree
- 4 eggs (can also use flax eggs)
- 1/3 cup milk (any kind, I use almond milk)
- 2 cups all purpose flour
- 2/3 cup white whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- Preheat the oven to 350 degrees. Line a muffin tin with paper liners and set aside. In a large bowl whisk together the coconut oil, yogurt, coconut sugar, vanilla, pumpkin, eggs and milk until well blended and smooth.
- Add the flours, baking soda, baking powder, salt and spices. Mix until very well combined. Batter should look and feel a bit fluffy.
- Scoop into muffin tins (I like to use an ice cream scoop for this) and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Recipe makes about 26-28 muffins.
If you don’t have both kinds of flour, feel free to use just one kind.