Pumpkin Banana Muffins

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and…

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Pumpkin Banana Muffins with pumpkin puree in measuring cup

Ready for your next fall baking project? We’ve got three words for you: pumpkin banana muffins! Alex and I are all about cooking with friends and family (we even wrote a book about it). For this season, we created this muffins recipe for doing just that. Though of course, you can bake them solo too.

These muffins come out beautifully moist from both pumpkin and banana, infused with cozy pumpkin spices. They’re just sweet enough and topped with crunchy sugar. Our family can’t get enough of these—and we promise everyone who tastes them will beg for the recipe!

Ingredient notes for pumpkin banana muffins

Turns out, pumpkin and banana go hand in hand in these pumpkin banana muffins! The banana adds a nice natural sweetness and additional moisture. Here are a few notes on ingredients:

  • Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
  • Pumpkin puree: Make sure to use puree, not pumpkin pie filling (which has added sugar and spices).
  • Neutral oil: This recipe uses oil as the fat, like organic grapeseed or vegetable oil. You can also substitute melted butter or even use olive oil.
  • Brown and granulated sugar: This recipe is sweetened using traditional sugar. You can use a solid sweetener substitute, but we recommend not using maple syrup or honey here because it can alter the texture.
  • Eggs: For vegan, you can try substituting a flax egg.
  • Baking soda, salt, vanilla extract, and pumpkin pie spice: These ingredients round out the flavoring in the bread.
  • All purpose flour: If desired, you can substitute in up to ¼ of the all purpose flour with whole wheat flour.
Pumpkin Banana Muffins on baking rack

Variations and mix-ins

There are so many ways to dress up pumpkin banana muffins. We almost made them with our favorite maple glaze, but wanted to keep them basic and let you add your desired mix-ins or toppings. Here are a few other ideas:

  • Mix-ins: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans.
  • Pumpkin seed topping: Top each muffin with a sprinkle of pepitas (we like roasted salted best).
  • Streusel topping: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.
  • Glaze topping: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

Storing leftovers

These pumpkin banana muffins store well. They last 4 days at room temperature in a sealed container, refrigerated for 10 days, or frozen for up to 3 months.

Dietary notes

These pumpkin banana muffins are vegetarian. For vegan, substitute flax eggs.

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Pumpkin Banana Muffin

Pumpkin Banana Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12
Save Recipe

Description

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.


Ingredients

  • 3⁄4 cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • 1⁄2 cup neutral oil (vegetable, canola or
    grapeseed)
  • 1⁄2 cup light brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 1⁄2 tablespoons pumpkin pie spice
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 cups [210 g] all-purpose flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 350°F. Add 12 muffin cups to a muffin tin (or spray it with cooking spray).
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and
    vanilla extract. In a separate bowl, whisk the baking soda, pumpkin pie spice, kosher salt, and all-purpose flour. Then stir the dry ingredients into the batter with a
    spoon.
  3. Bake: Fill the muffin cups evenly with the batter. Sprinkle the tops of the muffins with turbinado sugar. Place the muffin tin in the oven and bake for about 25 minutes,
    until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the tin and place them on a cooling
    rack to fully cool. Store up to 4 days in a sealed container, refrigerated up to 10 days, or frozen up to 3 months.

Notes

Mix-in ideas: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans into the batter before baking.

Streusel topping variation: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.

Glaze topping variation: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Pumpkin
  • Diet: Vegetarian

A few more pumpkin recipes

Every fall we make it our goal to make all the pumpkin recipes! Here are a few favorites:

Gluten-Free Pumpkin Muffins

It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm. These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have…

The post Gluten-Free Pumpkin Muffins appeared first on Cookie and Kate.

gluten-free pumpkin muffins

It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.

These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.

I love these pumpkin muffins for several reasons—

  1. They’re easy enough to make with a three-year-old, which means they’re really easy.
  2. They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
  3. They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.

I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.

I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.

Continue to the recipe...

The post Gluten-Free Pumpkin Muffins appeared first on Cookie and Kate.

Pumpkin Bars with Cream Cheese Frosting

These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin…

These pumpkin bars with cream cheese frosting are a fall favorite! The soft and cakey bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!

Pumpkin Bars with cream cheese frosting

What’s the best pumpkin dessert? For some people it’s pumpkin pie or pumpkin bread, but for us it’s these pumpkin bars with cream cheese frosting! These have become a fan and family favorite over the years because they are just that good.

This pumpkin bars recipe is ideal for any fall occasion. Every time we make them, we cannot stop sneaking bites! All our friends and family adore these, and here’s why:

  • These bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg.
  • The lusciously cream cheese frosting is to-die-for. It adds a gooey tang: and it’s the right amount (not too much, not too little).They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite.
  • It makes a big sheet pan. It’s great for fall gatherings and entertaining, like Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer.
Pumpkin Bars recipe

Tips for making pumpkin bars

This pumpkin bars recipe is simply a matter of mixing the dry ingredients, the wet ingredients, combining them and baking! Here are a few notes on the overall process:

  • Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake.
  • Bake until a toothpick comes out clean. This should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist.
  • Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance.
Pumpkin Bars

Notes the cream cheese frosting

These pumpkin bars with cream cheese frosting are nothing without that sweet, creamy layer of goodness on top. If you’ve never made cream cheese frosting, it’s simple but requires a few tricks:

  • Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try microwaving for a few seconds, but that risks melting the frosting and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of baking.
  • Sift the powdered sugar. This helps to eliminate any lumps in the frosting.
  • If desired, make the frosting in advance. You can save it for up to 1 week. Make sure to set it out at room temperature for about 30 minutes before icing the bars.

Storing leftovers

The last thing to know about these pumpkin bars with cream cheese frosting? They’re best stored refrigerated! While you can store them at room temperature, the frosting holds up best in the fridge. Store the bars refrigerated for up to 5 days.

Pumpkin Bars

More pumpkin recipes

In the fall, it’s all about that cozy orange squash. Here are a few more pumpkin recipes and pumpkin desserts you’ll love:

Dietary notes

These pumpkin bars are vegetarian. For vegan, substitute flax eggs and this vegan cream cheese frosting.

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Pumpkin Bars

Pumpkin Bars with Cream Cheese Frosting


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 bars
Save Recipe

Description

These pumpkin bars with cream cheese frosting are a fall favorite! These soft, cozy bars are packed with pumpkin spice flavor and finished with a lusciously creamy frosting. Every time we serve them, someone asks for the recipe!


Ingredients

For the pumpkin bars

  • 2 cups [280 g] all-purpose flour
  • ½ tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 15-ounce can pumpkin puree
  • ¾ cup neutral oil

For the cream cheese frosting

  • 4 tablespoons unsalted butter, room temperature
  • 1 8-ounce package cream cheese, room temperature
  • 2 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease a 10 x 15-inch jelly roll pan.
  2. In a large bowl, stir together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and kosher salt. In a separate bowl, whisk together the eggs, then whisk in the brown sugar, granulated sugar, pumpkin puree, and oil. Pour the dry ingredients into the wet mixture and stir with a spatula until just combined. Pour the batter into the prepared pan and use a spatula to smooth it into an even layer. 
  3. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes, then refrigerate about 15 minutes until it comes to room temperature. (Or allow to cool and refrigerate it, then frost before serving.) 
  4. Meanwhile, make the cream cheese frosting: Let the butter and cream cheese sit on the counter for 1 hour to come to room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a stand mixer or hand mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing. Use immediately or refrigerate until using (stores refrigerated for up to 1 week; allow to stand at room temperature for 30 minutes and stir before using). 
  5. Spread the frosting on top of the bars. If desired, dust with cinnamon. Serve immediately or store refrigerated. Stores refrigerated for up to 5 days. Freeze the completely cooled unfrosted bars tightly wrapped for up to 3 months. 
  • Category: Dessert
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Easy Pumpkin Bread

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices.…

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

Pumpkin Bread Recipe

A good pumpkin bread recipe is an essential for any home cook. As cookbook authors and passionate home cooks, we’ve made more pumpkin bread recipes than we can count. Here’s our spin: we wanted to create a loaf that was easy to make and full of flavor.

This one comes out cozy-spiced, tender, and moist, with a texture not too fluffy or too dense. It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. It’s the quick bread to make in fall!

Ingredient notes for this pumpkin bread recipe

There are many ways to make a great pumpkin bread. Alex and I created this one to be ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. Why is it easy? There’s no need for a mixer or waiting for butter to come to room temperature: you can mix it all up in one bowl! Here are a few ingredient notes for this recipe:

  • Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
  • Eggs: These bind the bread together. For egg-free, go to our Vegan Pumpkin Bread.
  • Granulated sugar: You can substitute the solid sweetener of your choice; we don’t recommend using maple syrup here.
  • Neutral oil: Oil makes a moister quick bread than butter; it also allows the recipe to be made in a bowl with no stand mixer.
  • Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
  • All purpose flour: You can substitute up to ¼ of the flour with whole wheat flour. For a gluten-free option, go to our Gluten Free Pumpkin Bread.
Pumpkin Bread

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

  • Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. This recipe is optimized for a 9 x 5 inch pan, but also works in a 8 x 4 inch pan.
  • Don’t overmix. Overmixing a quick bread can lead to holes in the texture of the crumb.
  • Let it cool fully before serving. This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal.

Try it with a maple glaze

This easy pumpkin bread is delicious plain, but we like it best with a glaze! This maple glaze is simple to whip up and has a sweet, maple-forward flavor.

  • Using maple glaze adds a pop of maple-forward flavor. It’s easy to find at the grocery store and it’s worth buying. However, the glaze tastes delicious without it!
  • Butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
  • Use our even simpler variations. You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

Tip

Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan, so the glaze doesn’t run down the sides.

Glaze for pumpkin bread

Variations and mix-ins

OF course, there are lots of ways to riff on a pumpkin bread recipe. Here are a few ideas for adding to the top or inside this bread:

Pumpkin Bread Recipe

Storing leftovers

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Bread recipe

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

Dietary notes

This easy pumpkin bread recipe is vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

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Pumpkin Bread

Easy Pumpkin Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices
Save Recipe

Description

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.


Ingredients

For the pumpkin bread

  • 3 eggs
  • 1 cup pumpkin puree
  • 1 ¼ cups granulated sugar
  • ¾ cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

  • ½ cup powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons maple syrup
  • 1 pinch salt
  • 3 drops maple extract (optional)
  • 1 tablespoon milk, plus more if needed

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
  4. Pour the batter into the bread pan.
  5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
  6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
  7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Pumpkin Cookies

Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet…

Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!

Pumpkin cookies with powdered sugar icing

When it comes to favorite pumpkin recipes, here’s one at the very top for us: these chewy iced pumpkin cookies! Whenever we make these for someone, they rave (recently, our son’s teacher couldn’t say enough about them).

These sweet morsels are lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing. Even better, the soft texture holds up for days. They really are the best: great for fall desserts, Halloween, Thanksgiving and everything in between.

Ingredients in this pumpkin cookies recipe

We’re not huge fans of cakey pumpkin cookies. You know, the kind that are basically like little round pumpkin cakes? To us they’re not really cookies, more like cake bites. So with this recipe, we created pumpkin cookies that are soft and chewy, with the texture of a molasses ginger cookie but with pumpkin and pumpkin spices. The key here? Don’t use too much pumpkin puree: it adds lots of moisture which leads to cakey cookies. Here are the ingredients you’ll need for this pumpkin cookie recipe:

  • Pumpkin puree: Too much pumpkin makes for cakey cookies. This recipe uses just enough pumpkin.
  • Unsalted butter: Heat the butter until it starts to turn brown and smells nutty, then immediately remove from the heat. Using brown butter adds a deep nuance in flavor (and smells incredible).
  • Egg yolk and molasses: Egg yolk and a bit of molasses helps to make the perfect chewy texture.
  • All-purpose flour and granulated sugar: We don’t recommend using substitutes in this recipe because it significantly alters the texture.
  • Cinnamon, ginger, allspice, nutmeg, baking soda, vanilla extract and salt: These baking ingredients bring together the spiced pumpkin flavor.
Pumpkin Cookies on baking rack

Tips for baking pumpkin cookies

Cookies can be temperamental, and pumpkin cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:

  • Use a cookie scoop. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly.
  • Bake the trays separately. This is one of our biggest baking tips: bake only one tray of cookies at a time! This ensures the best consistency between the trays because the oven heat is the same for each. (This is even true with new ranges like ours.)
  • Refrigerate the dough in between baking the trays. It’s not required, but it also yields the most consistency. When you don’t chill in between baking, the cookies have slightly more crinkles—while it looks nice, it’s appears slightly different from the first batch. If you’d like you can chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls.

Tip for pumpkin puree brands

There’s a fair amount of variation between pumpkin puree brands. Some are rather dry, and others are very wet.

We’ve found from experimentation that Libby brand of canned pumpkin has the best dry texture for baking. We’re not affiliated with the brand; we’ve just noticed that other brands can be very wet. If you have access to this brand, we’ve found it yields the most consistent results.

Iced Pumpkin Cookies

Storing leftovers

These pumpkin cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. If you can, freeze the cookies un-iced: it doesn’t hold up as well frozen.
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Pumpkin cookies

Iced Pumpkin Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 26 cookies
Save Recipe

Description

Everyone goes crazy for this pumpkin cookies recipe! They come out ultra soft, chewy, and cozy-spiced, drizzled with a sweet and simple icing. In our opinion, it’s the perfect fall cookie!


Ingredients

For the cookies

  • 10 tablespoons unsalted butter
  • 2 cups all-purpose flour (280 g)
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg yolk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (Libby brand is most consistent for baked goods*)

For the glaze (or Maple Glaze)

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F.
  2. Place the butter (sliced into pieces) in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
  4. Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk, molasses and vanilla extract, and beat on High speed for 1 minute. Add the pumpkin puree and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
  5. Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat for a tray of 12 cookies. Add a single tray to the oven and bake 12 to 13 minutes, until puffed. Chill the remaining dough while baking (recommended but not required; without it the second batch comes out with slightly more crinkles**). Allow to cool on the pan 5 minutes before removing to a baking rack.
  6. Repeat for the second batch of cookies (baking the trays separately yields more even results).
  7. Allow the cookies to cool to room temperature, about 30 minutes. For the glaze, mix the powdered sugar, milk and melted butter in a small bowl until a thick icing forms (add slightly more sugar if it’s too runny or a hint more milk if too thick). Use a fork to drizzle the icing over the cookies. Wait for about 20 minutes for the icing to dry before serving.
  8. Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).

Notes

*Don’t use pumpkin pie filling! Canned pumpkin can vary in moisture level, and too much moisture makes cakey pumpkin cookies. We’ve found Libby brand canned pumpkin has the best dry texture for baking, while other brands can have more moisture than others.

**You can also chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls. (Baking the dough right from chilled yields different results.)

Variation: Try this Maple Glaze for topping the cookies. 

  • Category: Dessert
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Chocolate Brownie Bundt Cake

This chocolate brownie cake combines cake mix and rich chocolate brownies to make a decadent cake drizzled in rich homemade ganache.

This chocolate brownie cake combines cake mix and rich chocolate brownies to make a decadent cake drizzled in rich homemade ganache.

Healthy Apple Muffins

These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender…

These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.

Healthy Apple Muffins

Why we love this recipe

If there’s a favorite fruit in our family, it’s the apple (especially in the fall!). Here’s a fun way we created to blend them into a tasty breakfast or snack: healthy apple muffins! Ever since we made this popular healthy banana muffins recipe using oatmeal in a blender, we’ve been making them over and over. But we don’t always have ripe bananas on hand—hence, the apple variation!

These muffins are hearty and wholesome, starring oatmeal blended with maple syrup, eggs, cinnamon and allspice. They taste so good and most people are surprised to know they have no flour at all. We love them with a slather of almond butter as a breakfast or snack—and our kids gobble them up! We hope you love this variation as much as we do.

Note: The term healthy is subjective. Here, the term healthy means there is less sugar than the standard muffin. The basis for the recipe is also whole grain oats, instead of all purpose flour and granulated sugar. However, healthy eating can include a balance of foods and may look different for everyone. Contact your doctor for more information on what is right for you!

Ingredients notes for healthy apple muffins

Alex and I made these healthy apple muffins after a trip to the apple orchard, and they’ve since become a family favorite. They follow the concept of blender muffins: all you have to do is throw the ingredients in a blender! Here are a few notes on what you need:

  • Apples: Any type of apple works here. We’re partial to a crisp tart apple like Pink Lady or Jonathon, but you can use any apple you like.
  • Eggs, oats, and neutral oil: The basis for this muffin is eggs and oats, which blend together into a sort of fluffy batter that mimics the traditional muffin consistency. For the oil, use organic grapeseed or canola oil; you can also swap in olive oil if you like.
  • Pure maple syrup: We find maple syrup brings the best subtle sweetness to this recipe. You can also use a combination of maple and brown sugar for a slightly sweeter muffin.
  • Cinnamon, allspice and vanilla: These spices make the flavor shine. You can also substitute ground ginger for the allspice, or even pumpkin pie spice.
  • Turbinado sugar: We like topping with a little turbinado sugar to add a bit of extra sweetness and a crunch. You could also use a sprinkle of brown sugar.
Healthy Apple Muffins

Tip

The maple syrup grading system changed in 2015 to remove Grade B. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.

Flavor variations

There are lots of ways to mix up these healthy apple muffins! Here are a few ideas:

  • Walnuts or pecans: Add up to ½ cup chopped walnuts or pecans for an additional hit of protein.
  • Sweeter muffins: Swap in brown sugar and increase to 2/3 cup.
  • Icing: Add a drizzle of maple glaze.

Storing leftovers

These healthy apple muffins store very well over time. Here’s what to know about storage:

  • Refrigerator: Place them in the refrigerator and store for up to 10 days. They’re best at room temperature, so allow them to fit for a few minutes before eating.
  • Freezer: Place them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.

More ways to use apples

Try our apple dip, a healthy way to make caramel using peanut butter and maple syrup. Go for a crisp apple slaw, a cozy apple cranberry crisp or apple bread, or start the day with apple cinnamon oatmeal.

Dietary notes

These healthy apple muffins are vegetarian and gluten-free. For vegan, go to Vegan Apple Muffins.

Frequently asked questions

Are these muffins really flourless?

Yes, these muffins are completely flourless! They get their structure from oats and eggs, making them a great option for those with gluten sensitivities or those looking for a healthier alternative to traditional muffins.

Can I use quick oats or do I need rolled oats?

Rolled oats are preferred for this recipe as they provide a chewier texture. However, you can use quick oats in a pinch. The texture of the muffins may be slightly different.

Can I substitute the maple syrup?

You can try substituting the maple syrup with honey or agave nectar, but keep in mind that this may alter the flavor and sweetness of the muffins.

Can I make these muffins vegan?

Unfortunately, this specific recipe relies on eggs for binding and structure, making it difficult to veganize. However, you may be able to find vegan oat muffin recipes online that use flax eggs or other substitutes.

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Healthy Apple Muffins

Healthy Apple Muffins


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  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 10
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Description

These healthy apple muffins use oatmeal and maple syrup to make a deliciously wholesome muffin! They’re made in a blender with no flour, and make a great breakfast or snack slathered with almond butter.


Ingredients

  • 3 cups apples, finely diced (about 3 large or 5 small)
  • 2 large eggs
  • 2 cups Old Fashioned rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)
  • 1/2 cup pure maple syrup (see Notes)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice (optional; see Notes)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • Turbinado sugar (or brown sugar; optional)

Instructions

  1. Preheat the oven to 350°F.
  2. Finely dice 2 cups apples (unpeeled) and place them in a blender. Peel and dice 1 cup apples and set aside for the topping.
  3. To the blender, add the eggs, oats, oil, maple syrup, baking soda, baking powder, cinnamon, allspice (optional), vanilla, and kosher salt. Blend everything on high for a minute or two until a smooth batter forms.
  4. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle tops with the peeled diced apples and then turbinado sugar if desired. (This adds a nice subtle sweetness and crunch to the top.)
  5. Bake for 30 to 33 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for up to 10 days or frozen for up to 3 months. 

Notes

If you like a sweeter muffin, use ¼ cup maple syrup and ⅓ cup brown sugar or 2/3 cup maple syrup. We like using maple syrup marked “Grade A: Dark Color and Robust Taste,” which we find has the best flavor. We generally avoid maple syrup labeled Amber or Golden, since it is much lighter in flavor.

If desired, you can omit the allspice, or substitute ground ginger or even pumpkin pie spice for the allspice. 

  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian