These pumpkin spice muffins are perfect for cozy fall days. They’re easy, delicious, fibre-rich and filling which makes both the mom and dietitian in me happy!
I must admit- I’m not completely devastated that summer is coming to a close (even though I LOVE summer), because Fall is my absolute favourite time of year. The warm days but cool mornings and evenings, the beautiful leaves, the Fall wardrobe, and of course, warm comfort foods and drinks like butternut squash soup and pumpkin spice lattes.
Whenever my kids and I make these wholegrain pumpkin spice muffins, it’s a signal that fall is coming! The dietitian in me loves that they’re so nutritious; full of fibre, vitamins and minerals and antioxidants.
One of my favourite things to do with baking is play around with the recipe until it’s as nutritious (and low sugar) as possible, without sacrificing taste. Don’t get me wrong- there are some recipes that you just don’t mess with (like most cookies and treats – those are meant to have all the sugar!!), but this one is considered more of a breakfast option or snack, so I wanted to maximize nutrition and minimize the added sugar.
I also love to create baby-friend and vegan alternatives if I can, so that it’s as versatile as possible. With this recipe, over the years, I’ve cut back on the amount of granulated sugar and added ripe banana for natural sweetness and moisture, and then create a vegan buttermilk option that is easier on my stomach (if you’re intolerant to dairy, you might want to try this!). I’ve also been trying to use more plants in my baking, so I’ve experimented with chia eggs, and it’s worked out great! See below for substitutions.
School-safe and freezer-friendly!
The mom in me, of course, loves that these muffins take no time to make and that my kids love them. They’re also school-safe, which makes my life easier when it comes to packing lunches! I always make a double batch because I like to maximize my time, and they freeze so well. To freeze, I allow them to cool, wrap them individually in plastic wrap and then put them all into a larger freezer-safe baggy. Throw them into lunches frozen and they’ll help everything else stay cool too!
Want to make it vegan?
This recipe is easily transformed into a vegan muffin by using chia eggs (1 tbsp ground chia + 2.5 tbsp water PER egg), and a vegan buttermilk alternative. To make vegan buttermilk: add one to two tablespoons lemon juice to a plant-based milk alternative (such as soy milk, almond milk or oat milk) to measure one cup. Stir the mixture, let it stand for five to ten minutes or until thickened (curdled). Easy!
Want to make it toddler-friendly?