Healthier Pumpkin Muffins
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 1 C all purpose flour
  • ¾ C whole wheat flour
  • ¼ tsp salt
  • 1 large egg
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • ½ C pumpkin puree
  • ⅓ C honey
  • ¼ C unsweetened applesauce
  • ½ C unsweetened vanilla almond milk
  • ¼ C coconut oil, melted (it needs to be in liquid form)
  • Pompeian Coconut Oil Cooking Spray for coating the muffin cups
  • extra flour for coating the muffin cups
  • Pepitas for topping, if desired
  1. Preheat oven to 375. Lightly spray 12 muffin cups with coconut oil cooking spray. Lightly dust with flour.
  2. In a large mixing bowl, combine flours, salt, baking powder and pumpkin pie spice.
  3. In another mixing bowl, whisk together the almond milk, egg, coconut oil and honey. Add to the dry mixture along with the pumpkin puree and applesauce. Mix with a spoon until well incorporated but do not over mix. The batter should be lumpy.
  4. Fill each muffin cup ⅔ full with the batter. I used a cookie scoop to spoon the batter into the muffin cups, It makes life so much easier. Top each muffin with a few pepitas, if desired.
  5. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Adapted from Better Homes and Gardens New Cookbook, 1996
Nutrition Information
Serving size: 1 muffin Calories: 150 Fat: 5g Carbohydrates: 23g Sugar: 10g Sodium: 149mg Protein: 3g
Recipe by This Gal Cooks at