Post image for Pumpkin Muffins

Pumpkin Muffins

by jenny sansouci on October 3, 2011

October is the month for all things pumpkin! These sweet, rich pumpkin muffins are the perfect way to celebrate the autumn months & chilly air.

I took a “regular” pumpkin muffin recipe and swapped out all of the ingredients for healthier ones. There are no dairy products in these muffins! You can use whatever flour, sugar, or oil you prefer, but here I am using spelt flour, coconut palm sugar and coconut oil – and they came out delicious!

Note on the “pumpkin pie spice” ingredient below — I used Trader Joe’s pumpkin pie spice, but you can simply use a mixture of cinnamon, ginger, cloves, nutmeg and cardamom. Cinnamon should be the most prevalent ingredient.

Ingredients (makes 12 muffins):

  • 2 cups spelt flour
  • 1 cup coconut palm sugar
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 can organic pumpkin (15 oz)
  • 1/4 cup almond milk
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tbsp vanilla
  • OPTIONAL ingredient: chocolate chips — I used grain-sweetened dark chocolate chips from Sunspire

Pre-heat oven to 350. Grease muffin tins w/ a little coconut oil or use paper liners.

Combine all dry ingredients in a bowl — flour, sugar, baking soda, salt and pumpkin pie spices.

Combine all wet ingredients in a separate bowl – pumpkin, almond milk, maple syrup, coconut oil and vanilla.

Add dry mixture to wet mixture and mix well. Pour into muffin tins.

If using chocolate chips, top your muffins with a few chocolate chips. I made 6 chocolate chip muffins & 6 plain.

Bake 30 mins.


Enjoy! Happy October!



Like Healthy Crush? Get the play-by-play. Follow me on Instagram. Instagram
Do you love health, nutrition and wellness? Check out the Institute for Integrative Nutrition!


Robyn Youkilis October 3, 2011 at 11:11 am

if i baked i’d be making these tonight!!!

ps i know what you’re going to be bringing to book club next week 🙂

Kathryn October 3, 2011 at 4:03 pm

I already ate two. Help!

Damiane October 11, 2011 at 9:41 am


My son potentially had a reaction to almond milk, what other milk could I substitute in this recipe to give the same flavor? Also the spelt flour and coconut palm sugar are those readily available at health food stores?

jenny sansouci October 11, 2011 at 10:06 am

Hi Damiane’! Yes, you could use coconut milk instead (or any milk you like really)! Same with the flour & sugar, you can substitute your favorite flour or sweetener. But yes – the spelt flour and coconut sugar should be available at your local health food store! If not, you can probably request that they order it for you.

gena February 10, 2012 at 11:06 am

Hi Jenny….Do you know the calorie count on one muffin? does Trader joes carry the spelt flour and coconut sugar? thanks, Gena

jenny sansouci February 10, 2012 at 11:10 am

Hi, Gena – no, sorry! I generally don’t count calories, just try to focus on natural ingredients. I also don’t shop at Trader Joe’s, but it’s worth checking out!

kate January 2, 2013 at 10:17 pm

Could I use almond flour? I think it would be great!

jenny sansouci January 11, 2013 at 11:38 am

give it a try!

Damiane July 16, 2013 at 7:58 am

These are the best muffins I have ever had and everywhere I go and bring them, I am the life of the party! I giggle because they are so healthy and the guests don’t know until I tell them! Thanks Jenny for being a rock star and turning me on to this lifestyle. I am loving it and I owe it all to you!

Comments on this entry are closed.

Previous post:

Next post: