{Healthy} Pumpkin Pie Muffins

Omgomgomg. It’s totally fall. Omg.photo 4

Fall. I’ve been waiting and waiting for you for forever (well, since last November), and here you are. I’ve missed you so. Mostly I’ve missed all the things that come with you, like football, fleeces and yummy yummy food.

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And PUMPKIN. I’ve been dyinnnnggggg to bake with pumpkin. I’ve wanted to make pie, cake, muffins, cookies, scones… allthethings. I couldn’t decide what to make you first.

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This was such a problem that I had a stroke of genius and made you two in one. Pumpkin Pie Muffins. And because I like fall ohsomuch and wanted to save room for all the deliciousness to come, I made them healthy. Boom.

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Even though these are healthy, they do not skimp on taste. They are slightly sweet, super pumpkin-y (it’s a word) and fill you with the fall warmth I know you’ve been missing all summer long.

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It’s fall, people! Let’s celebrate and eat some pumpkin!


Prep time: 15 minutes | Bake time: 18-20 minutes | Total time: about 1 hour, with cooling

Yield: 18 muffins


  • 1 cup whole wheat flour
  • 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/8 cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup plus 2 tablespoons pumpkin puree (not pumpkin pie filling!)
  • ¼ cup brown sugar
  • ½ cup Greek yogurt (I used Chobani plain 2%)
  • ¼ heaping cup oil (I used coconut oil)


  • 2/3 cup pumpkin puree
  • 1 tablespoon granulated sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons applesauce or apple butter
  • 1 tablespoon coconut oil


  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 2 tablespoons cold butter, diced
  • ¼ teaspoon cinnamon

Preheat oven to 400 º F. Line muffin tins with liners.

In one bowl, mix the  dry ingredients (from whole wheat flour through salt). In another large bowl, mix the pumpkin puree, brown sugar, Greek yogurt and oil. Combine the wet and dry ingredients and mix until just combined. Fill the muffin tins about 2/3 of the way full and set aside.

To make the filling, simply combine all ingredients. Make an indentation in the top of the muffin batter with the back of a tablespoon and fill with the filling.

To make the streusel, combine all the ingredients with a pastry cutter, cutting until the mixture is crumbly. Sprinkle over the muffins.

Place the muffins in the oven and bake for approximately 18-20 minutes, until a toothpick inserted in to the center comes out clean (you might get a little pie filling on it, but that’s OK!). Let cool slightly, and enjoy!


Banana Coconut Coffee Cake with Streusel Topping

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The second I pulled this cake out of the oven, I knew it was going to be UNREAL. The streusel was all caramel-y and crispy and bubbly. And the smell. Oh my god, the smell. It took serious effort to leave my apartment because I just wanted to be surrounded by the aroma of this banana, coconut and cinnamon amazing-ness.

I brought this cake in to work on a night shift and was realllllllllyyyyy hoping there would be at least a piece (or six) left over for me to eat for breakfast when I was done. No such luck. The girls and I polished off the ENTIRE THING  within two hours. Seriously, not even a crumb left. It was absolutely tragic.

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In addition to this cake being super delicious, I’ve also decided that it’s super healthy. Whole wheat flour, bananas, no butter? Forget the brown sugar and sweetened coconut, this thing is packed with so many good things, you might as well be eating celery. At least that’s what I told myself after slice three.

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The cake is ridiculously moist, and the streusel topping adds sweetness and a slightly crunchy element that is just perfection. PERFECTION. I think my intense love for this cake is evidenced by the amount of capital letters I’ve used in this post, don’t you?

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Prep time: 20 minutes | Bake time: 70- 75 minutes | Total time: 2 hours

Yields approximately 16 servings


  • 1 2/3 cups whole wheat pastry flour
  • ½ cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large eggs
  • 1 cup packed brown sugar
  • 1/3 cup canned coconut milk
  • ½ cup coconut oil
  • 4 bananas overripe, mashed
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract


  • 2/3  cups brown sugar
  • 1/3 cup flour
  • ½ cup sweetened shredded coconut
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter

Preheat oven to 325 ° F. Butter and Flour and 9×9 inch baking pan, set aside.

In a large bowl, whisk together sugar and eggs until smooth. Add in coconut milk and coconut oil and whisk to combine. Add bananas, vanilla and almond extract and mix thoroughly.  Stir in shredded coconut

In a separate bowl, mix pastry flour, baking soda, salt and cinnamon. Slowly add to wet ingredients and stir until just combined. Pour batter in to your greased pan.

In a small bowl, combine all ingredients for streusel by hand until crumbly. Sprinkle evenly over the top of the cake.

Place cake in oven and bake for 70-80 minutes, or until center has set. Remove and let cool at least 30-45 minutes before serving.  Enjoy!

Adapted from How Sweet Eats.