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Gosh, I have to tell you, fall is my favorite season. I love the change in colors. Jeans and sweatshirt weather while the sun is still shining. Brisk mornings and sort of warm afternoons. All wonderful, right? And the flavors! It’s soup season and apples are ripening. So many wonderful things, including these spiced pumpkin muffins.

If you’ve followed me for a while, you know I dig making a recipe a touch healthier by substituting maple syrup for regular sugar. I love homegrown ingredients, so of course this was made from pumpkin I roasted (Have you never? You must try! Get the recipe for Roasted Pumpkin here!). And the warming spices. So good in the fall, right? And I don’t know about you, but there’s something so autumn about baking fresh goodies for your friends and family on the weekends.

Okay, enough chatter, let’s get baking some delicious spiced pumpkin muffins!

Your Ingredients

1 cup pumpkin puree, canned or home roasted
2 eggs
2 tablespoons oil
⅓ cup maple syrup
½ teaspoon vanilla
1 ½ cups all purpose flour
¾ cup oats
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon ground cloves
½ cup chocolate chips or nuts (optional)

Your Directions to Spiced Pumpkin Muffins

In a large bowl, combine pumpkin puree, eggs, oil, and maple syrup. Whisk until well combined. Add flour, oats, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until just combined. Fold in chocolate chips or nuts if adding.

Spoon into greased muffin tins, approximately ⅓ cup in each, about ¾ of the way full. Bake at 350 degrees for 15-20 minutes, until muffins spring back when touched. Allow to cool five minutes in the pan. Then remove and place on a cooling rack to finish.