Whole Wheat Pumpkin Carrot Cake Muffins

You know it’s finally fall once you’ve taken your first drink or bite of something pumpkin flavored! If you haven’t done that yet this season, let this recipe welcome you in. These muffins are super pumpkin-y, loaded with warming spices, and made with wholesome ingredients like whole wheat flour and unrefined coconut sugar. And they’re muffins. You can’t go wrong with muffins, right?!



1 3/4 cups whole wheat flour

1 1/2 cups brown coconut sugar

3 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon sea salt

1 (15 oz.) can pumpkin puree

3 eggs

1 teaspoon vanilla extract

1/2 cup coconut oil, melted

1 heaping cup of shredded carrots


Preheat the oven to 350 degrees F. Prepare your muffin pan with paper muffin cups or grease well to create a non-stick surface. Set aside.

In a large mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, spices, and sea salt. Set aside. In a medium size mixing bowl, whisk together the pumpkin puree, 3 eggs, and vanilla extract. Slowly drizzle in the melted coconut oil while actively whisking so the warm/hot oil doesn’t cook the eggs. Once thoroughly combined, add the liquid ingredients to the dry ingredients and mix together with a rubber spatula. Finally, fold in the shredded carrots.

Using a large spoon or ice cream scoop, divide the muffin batter evenly into 12 muffin cups and bake for 24-26 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let cool for 15 minutes before eating. Enjoy!



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