Go Back
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


  • 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.