One Bowl Pumpkin Muffins
Say hello to your new best friend. One Bowl Pumpkin Muffins. These muffins check many of those boxes, AND they’re refined sugar free and packed with lots of 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 Pumpkin Muffins
Description
One Bowl Pumpkin Muffins made with coconut oil, coconut sugar, pumpkin and spices.
Ingredients
Scale
- 1/2 cup melted 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
- 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.
Notes
If you don’t have both kinds of flour, feel free to use just one kind.
We make these muffins at least once every fall if not twice. They are healthy and have such great flavor and aren’t too sweet! We love this recipe and that it makes so much!
I love that they’re not too sweet also! Thank you for the review!
Just made these for the first time with my 3 year old. I made the mistake of not heating/melting the coconut oil prior to mixing it, and ended up having to scoop the largest chunks back out with a slotted spoon to heat it and then add it back to the mixture. (May be helpful to add that tip in the directions for people like me who don’t normally cook with coconut oil?) BUT, the muffins still came out great!! The batter made a large pan of mini muffins (48), and 6 regular size muffins. They taste great as is (fluffy, not dry, sweet but not too sweet), but I also think they would be great topped with some cinnamon butter. We plan to eat some this week and freeze the rest for another time!
Thanks Angela! And that’s a great suggestion!
If I wanted to make as bread instead of muffins, would it be two loaves? And what temp/time would you recommend?
I just made a dozen muffins and 3 small bread tins, so my guess is 2 full loaves. So yummy! And, I know people hate when you don’t follow the recipe fully, but I didn’t have milk, so used sour cream; added about 1/2 cup shredded, drained zucchini that needed to be used up; 2 c GF flour and 2/3 c almond flour. Perfect!
Can I use 2 2/3cups of all purpose flour if I don’t have the white whole wheat flour?
Yes that should be fine!
Did you use plain almond milk? Do you think using vanilla almond milk would make muffins too sweet?
That should be fine!
Could you sub for GF AP flour?
Yes!
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 ?
Haha should’ve read your review first! I also forgot this step because I rarely use coconut oil. Oops. Had to scoop it back out after mixing with a slotted spoon and then heat it up in the microwave before adding it back. 🤦♀️🤷♀️
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!
I would need to test it. But using all almond meal will definitely change the texture
Hi again-
I love your photography and backdrops for all your pictures. Do you take your own pictures? Really beautiful layouts and design.
Thank you!! Yes, I take my own photos!
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 :).
Give it a go!
Do you melt the coconut oil prior to adding?
I do
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!
Would using 2% Greek yogurt completely ruin these muffins?
Not at all!
Can you freeze these?
Yes!
Can you use regular sugar or brown sugar? Would the ratio be the same ?
Yes!