The Ultimate Fall Pumpkin Spice Muffin Recipe

Along with the cooler fall weather comes my favourite recipe season. From pumpkin baked goods, to cozy soups and stews, to warm breakfast bakes— fall cooking can be so comforting!

One of my year-round favourite meal prep strategies is having some high-fibre, high-protein baked goods on hand to stock the freezer. These can be a convenient option to turn to for snack options or to pair with other foods for a balanced breakfast. In honour of fall, it’s time to get out the recipe for pumpkin spice muffins!

These high-fiber and protein-packed Pumpkin Spice Muffin are the perfect way to enjoy the flavors of fall while staying energized and full. Made with wholesome ingredients like pumpkin puree, Greek yogurt, and whole wheat flour, these muffins offer a boost of protein and fiber, helping to keep you satisfied and fueled throughout the day. The addition of oats and optional walnuts not only adds texture but also provides heart-healthy fats and extra fiber, making these bites a nutritious option for busy mornings, post-workout snacks, or a wholesome treat in your kids' lunchboxes.

Quick to prep and easy to store, these muffins are a versatile and delicious addition to your fall meal rotation. Enjoy them warm for a cozy, seasonal treat that’s as good for you as it is tasty!

Pumpkin Spice Muffin Recipe

Yield: 12 muffins

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)

• 2 large eggs

• 1/4 cup canola oil

• 1/4 cup maple syrup

• 1/4 cup brown sugar

• 1/4 cup Greek yogurt

• 1 tsp vanilla extract

• 1 cup whole wheat flour

• 1/2 cup rolled oats

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 1/2 tsp cinnamon

• 1 tsp nutmeg

• 1/2 tsp ginger

• 1/4 tsp salt

• Optional: 1/4 cup chopped walnuts or pecans or pepitas (for added crunch and protein)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with muffin liners.

2. In a large bowl, mix together the pumpkin puree, eggs, canola oil, maple syrup, brown sugar, Greek yogurt, and vanilla extract until smooth.

3. In another bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts or pecans.

5. Spoon the batter into the prepared mini muffin tin, filling each about 3/4 full.

6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store the muffins in an airtight container in the fridge for up to a week. For longer storage, freeze them in a resealable bag for up to three months. Simply microwave for 20-30 seconds when ready to eat!

Enjoy!