Whole Wheat Pumpkin Muffins (with coconut oil)

I think I may have mentioned before that I love fall?  I really love fall.  All things fall.  I’ve been pinning fall baked goods since early summer.  Today I opened up my first can of organic pumpkin puree of the season and went to town on these muffins.  I love that they have coconut oil in them and I love that I subbed 100% pure maple syrup for the original sweetener because I think the coconut, maple syrup and pumpkin go so well together. And… they made my house smell delicious.  AND best of all… all three children gobbled them up!  Success!  Now, go make these and enjoy.

  • 8 tablespoons good quality, organic coconut oil
  • 3/4 cup 100% pure maple syrup
  • 4 large eggs, at room temperature
  • 1 15 oz can of pumpkin
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups whole wheat white flour
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • Sliced almonds for topping (optional)
1.  Preheat oven to 375.  Line 16 muffin cups with liners or grease muffin pan.
2.  In a mixing bowl or using an electric mixer, beat the coconut oil and maple syrup until mixed. Add the eggs, pumpkin and vanilla and beat until smooth.
3.  Mix the flour, baking powder, spices and salt together into a medium bowl, then stir that mixture into the pumpkin mixture until blended.
4.  Divide batter between the 16 muffin cups (it should come up to the top and will be thick enough to heap on) and sprinkle tops with sliced almonds.
5.  Bake at 375 for 23-25 minutes. Allow muffins to cool, then lift from pan.


*Use organic ingredients whenever possible.
**Adapted from Cookie Madness.