Pumpkin Spiced Muffins

Indulge in the warm, comforting flavors of fall with these delicious pumpkin spiced muffins. Perfectly spiced with cinnamon, nutmeg, and a hint of ginger, these muffins are a delightful way to enjoy seasonal flavors while staying health-conscious. They are easy to make and can be customized in many ways to suit your dietary preferences.

Why You’ll Love This Recipe

• Perfectly spiced with a blend of fall-favorite spices.
• Quick and easy to make, ideal for busy mornings or snacks.
• Diabetes-friendly ingredients without compromising taste.
• Can be made ahead and stored, making meal prep a breeze.

Pumpkin Spiced Muffins Ingredients

Here’s what you’ll need to make this dish:

• 1/8 tsp cardamon
• 2 tsps vanilla extract
• 1 tsp baking powder
• 1 tbsp apple cider vinegar
• 12 pecan halves
• 1/2 tsp baking soda
• 1/2 cup unsweetened apple sauce
• 1/2 cup canned pumpkin
• 1 cup unbleached flour
• 1/3 cup turbinado sugar
• 1/3 cup dark brown sugar
• 1/4 cup soy milk
• 1 tsp cinnamon
• 1 dash of ground cloves and allspice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp ginger

How to Make Pumpkin Spiced Muffins

Follow these simple steps:

1. Preheat oven to 350 °F (175 °C).
   

   

2. Combine the soy milk with the vinegar to make “buttermilk” and set aside.
   

   

3. Mix all ingredients except pecans and whisk until smooth adding the “buttermilk” last.
   

   

4. Pour into 12 muffin cups. Top each muffin with a pecan half.
   

   

5. Bake for about 20 minutes or until a toothpick comes out clean.

Recipe Tips and Tricks

• Ensure all ingredients are at room temperature for a smoother batter.
• Use an ice cream scoop to evenly distribute the batter among muffin cups.
• Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Substitutions and Variations

• Swap soy milk with almond or oat milk for a nutty flavor.
• Use 1/3 cup honey or maple syrup in place of turbinado sugar for a natural sweetener.
• Add 1/4 cup of dark chocolate chips for an extra treat.

What to Eat With This Recipe

These pumpkin spiced muffins are delightful on their own, paired with a warm cup of spiced tea or coffee. They also work wonderfully as a breakfast on-the-go when served with a side of yogurt and fresh berries.

For an extra indulgent treat, try them warmed with a spread of cream cheese or nut butter for a cozy afternoon snack.

Storage and Freezing

• Store muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate in an airtight container for up to a week.
• Freeze muffins in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator before enjoying.

Nutrition Facts

Pumpkin Spiced Muffins

Serving size: 1 serving

Grams Per Portion: 49.946

Pumpkin Spiced Muffins

Easy to make, moist and delicious. Butter, oil and egg free. Perfect with coffee on a crisp, fall morning.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings 12

Calories 99 kcal

Ingredients

  

• 1/8 tsp cardamon
• 2 tsps vanilla extract
• 1 tsp baking powder
• 1 tbsp apple cider vinegar
• 12 pecan halves
• 1/2 tsp baking soda
• 1/2 cup unsweetened apple sauce
• 1/2 cup canned pumpkin
• 1 cup unbleached flour
• 1/3 cup turbinado sugar
• 1/3 cup dark brown sugar
• 1/4 cup soy milk
• 1 tsp cinnamon
• 1 dash of ground cloves and allspice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp ginger

Instructions

 

• Preheat oven to 350 °F (175 °C).
• Combine the soy milk with the vinegar to make "buttermilk" and set aside.
• Mix all ingredients except pecans and whisk until smooth adding the "buttermilk" last.
• Pour into 12 muffin cups. Top each muffin with a pecan half.
• Bake for about 20 minutes or until a toothpick comes out clean.

Keyword 1-3 grams Fat, Baked Snack, Bakery & Baked Products, Dairy Free, Low Calorie, Low Cholesterol, Low Fat, Muffin, Pumpkin, Snack, Sweet Snack, Under 100 Calorie, Vegetable