Whole-Grain Pumpkin Muffins

how to use canned pumpkin, whole-wheat pumpkin muffins, whole-grain pumpkin muffinsThese muffins provide tons of nutritional value from whole grains, pumpkin, and added calcium from the powdered milk (as well as Vitamins A and D if the milk was fortified with these vitamins). The ones pictured here were made using previously frozen pumpkin puree. Ones made with canned pumpkin tend to look a little darker.


1 can (15 oz.) solid-pack pumpkin (or 2 cups frozen, thawed and drained pumpkin puree)
⅓ cup honey
⅓ cup coconut oil
½ cup water
1 tsp vanilla extract
2 cups whole-wheat pastry flour
1 ½ tsp baking soda
½ tsp salt
Optional: Add 2 Tbsp dry powdered milk for extra calcium
Optional: Add ½ cup dark chocolate chips or raisins


  1. Preheat oven to 350 degrees.
  2. Lightly grease muffin tin (enough for 12 muffins).
  3. Place pumpkin, honey, coconut oil, water, and vanilla extract in a small saucepan. Heat mixture on low heat until coconut oil is liquid, and you are able to stir all ingredients into a smooth liquid mixture.
  4. While liquids are warming, mix whole-wheat pastry flour, baking soda, salt, and optional dry powdered milk in a large bowl.
  5. Pour liquid mixture into the bowl, and stir well until mixture forms a thick, batter-like consistency. Add optional chocolate chips or raisins if desired.
  6. Fill muffin tins with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. If using previously frozen and thawed pumpkin puree, add an extra 10-15 minutes to the baking time.

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