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One Bowl Healthy Pumpkin Muffins

October 18, 2018 by Life is but a Dish 23 Comments

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pumpkin muffins on a cooling rack

Healthy Pumpkin MuffinsSay 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.

Healthy Pumpkin MuffinsThis 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!

Healthy Pumpkin MuffinsAdd 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.

Healthy Pumpkin Muffins

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Healthy Pumpkin Muffins

One Bowl Healthy Pumpkin Muffins

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Description

One Bowl Healthy Pumpkin Muffins made with coconut oil, coconut sugar, pumpkin and spices.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Add the flours, baking soda, baking powder, salt and spices. Mix until very well combined. Batter should look and feel a bit fluffy.
  3. 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.

Notes

If you don’t have both kinds of flour, feel free to use just one kind.

Did you make this recipe?

Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

Filed Under: Breakfast, Muffins & Quick Breads, Quick & Easy, Snacks

Previous Post: « Weekly Dish Inspiration #81
Next Post: Weekly Dish Inspiration #82 »

Reader Interactions

Comments

  1. Janj

    November 18, 2018 at 7:56 pm

    Can you use regular sugar or brown sugar? Would the ratio be the same ?

    Reply
    • Life is but a Dish

      November 24, 2018 at 12:43 pm

      Yes!

  2. Gina

    September 8, 2019 at 2:55 pm

    Can you freeze these?

    Reply
    • Life is but a Dish

      September 9, 2019 at 2:56 pm

      Yes!

  3. Rula Lorenz

    September 12, 2019 at 7:27 pm

    Would using 2% Greek yogurt completely ruin these muffins?

    Reply
    • Life is but a Dish

      September 14, 2019 at 9:29 am

      Not at all!

  4. Juli

    September 14, 2019 at 10:27 am

    I just made these, and they are amazing! I added dark chocolate chunks, which complemented them perfectly. I also used vegetable oil instead of coconut oil, and fairlife milk as the milk. I love that you adjusted/tested/made the recipe work with one whole can of pumpkin and one individual greek yogurt, so I didn’t have half-used containers in my fridge. I highly recommend this recipe! Plus, it’s enough to freeze or bring to a friend without having to slave extra in the kitchen – always a win.

    For inquiring minds, using my mods, it’s about 4g protein per muffin, too, which is also a win!

    Reply
  5. Kristy

    September 30, 2019 at 12:08 pm

    Do you melt the coconut oil prior to adding?

    Reply
    • Life is but a Dish

      October 4, 2019 at 11:11 pm

      I do

  6. Michelle

    October 10, 2019 at 2:24 pm

    Hi-

    This recipe looks great! I don’t want to change a thing in terms of the ingredients but will this be annoying to cut in half? It probably will and then I will have that half can of pumpkin leftover. I’m just hoping my gang likes these because it’s a lot of muffins if they don’t :).

    Reply
    • Life is but a Dish

      October 12, 2019 at 9:01 am

      Give it a go!

  7. Michelle

    October 10, 2019 at 2:27 pm

    Hi again-

    I love your photography and backdrops for all your pictures. Do you take your own pictures? Really beautiful layouts and design.

    Reply
    • Life is but a Dish

      October 12, 2019 at 9:00 am

      Thank you!! Yes, I take my own photos!

  8. L

    October 13, 2019 at 9:00 pm

    Looks yummy. Was wondering if you can use almond flour instead of AP flour and cut the coconut sugar down? If so, how much would you recommend? Thank you!

    Reply
    • Life is but a Dish

      October 14, 2019 at 2:17 pm

      I would need to test it. But using all almond meal will definitely change the texture

  9. Karen

    October 13, 2019 at 11:05 pm

    I made these today with flax eggs, as my son is allergic.
    They were good, not too sweet.

    Friendly baking reminder:
    To make sure the coconut oil is at room temp. I dumped mine into the bowl when it wasn’t and I had a frozen mess ?

    Reply
  10. Leida

    October 14, 2019 at 6:18 pm

    Could you sub for GF AP flour?

    Reply
    • Life is but a Dish

      October 21, 2019 at 9:33 pm

      Yes!

  11. AMY

    October 15, 2019 at 1:10 am

    Did you use plain almond milk? Do you think using vanilla almond milk would make muffins too sweet?

    Reply
    • Life is but a Dish

      October 21, 2019 at 9:33 pm

      That should be fine!

  12. Laurana

    April 27, 2020 at 5:33 pm

    Can I use 2 2/3cups of all purpose flour if I don’t have the white whole wheat flour?

    Reply
    • Life is but a Dish

      May 11, 2020 at 1:18 pm

      Yes that should be fine!

  13. Juli

    September 2, 2020 at 4:48 pm

    If I wanted to make as bread instead of muffins, would it be two loaves? And what temp/time would you recommend?

    Reply

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