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Whole Wheat Pumpkin Muffins
Author: Melissa Howell
  • 1/2 cup coconut oil or vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 Tbsp. milk
  • 3/4 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 15 oz. can pure pumpkin puree (about 1 1/2 cups)
  1. Preheat the oven to 375 degrees F. Line a muffin tin with paper liners, or grease with non-stick spray.
  2. Cream the white sugar, brown sugar, and coconut oil together until well blended. Mixture will be crumbly.
  3. Add the eggs, vanilla, and milk. Mix well.
  4. Add the whole wheat flour along with the baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Mix well.
  5. Add the all purpose flour and mix just until flour disappears. Batter will be very thick.
  6. Add the pumpkin puree and mix until evenly distributed.
  7. Using a large cookie scoop, fill the muffin tins 3/4 of the way full.
  8. Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool for 5-10 minutes before removing from the pan.