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coconut oil pumpkin muffins

  • Author: Tiffany La Forge
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 8 muffins 1x
  • Cuisine: dairy-free, healthy

Description

These dairy-free pumpkin muffins are made with coconut oil, whole wheat flour and natural sweeteners.


Ingredients

Scale
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave nectar
  • 2 tablespoons unsulphured blackstrap molasses
  • 1 egg
  • 1/2 cup pumpkin
  • 1/2 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup almond milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine both flours, spices, salt and baking soda in a bowl and set aside.
  3. Melt coconut oil and measure out 1/4 cup in a bowl. Whisk in agave nectar and molasses until combined. Add eggs and vanilla. Add pumpkin puree.
  4. Whisk in the flour mixture in 3 additions, alternating with the almond milk. Mix until just combined.
  5. Spoon batter into 8 muffin cups. Top with pepitas, if desired.
  6. Bake at 350 for 20 minutes until a toothpick inserted in the center comes out clean.

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