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Healthy Pumpkin Muffins

One Bowl Healthy Pumpkin Muffins


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


  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.


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