When the mornings are chilly, I like to start my day with a hot drink and something comforting. I've compiled my 4 best fall breakfast muffins recipes so you can enjoy them for breakfast or any time of the day when you need a little pick me up.
What recipes are included in this 4 best fall breakfast muffins post?
Pumpkin Cream Cheese Muffins
What would fall be without a new pumpkin recipe? These muffins are light and fluffy with a delicious creamy swirl tucked inside. Enjoy a little indulgence on a regular weekday.
Pumpkin Cream Cheese Muffins
A delicious swirl of cream cheese filling tucked inside a fluffy pumpkin muffin.
Servings 18 muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 15 oz can of pumpkin puree
- 2 large eggs
- ½ cup margarine or butter (1 stick melted and cooled)
- 1 ¾ cups granulated sugar divided
- 1 ½ teaspoon vanilla extract divided
- 8 oz cream cheese at room temperature
- 1 large egg yolk
Instructions
- Preheat oven to 375F. Fill a muffin tin with paper liners and set aside.
- In a large bowl, mix together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a medium bowl, whisk together the pumpkin, eggs, margarine, 1 ½ cups of sugar, and 1 teaspoon of vanilla extract.
- Add pumpkin mixture to the flour mixture and mix until combined. Divide the batter among the muffin cups, about ¼ cup ea.
- , In a small bowl, stir together the cream cheese, egg yolk, remaining ¼ c sugar and remaining ½ teaspoon vanilla extract, until smooth. Dollop about 1 tablespoon of the cream cheese batter into each muffin tin and swirl gently with a toothpick.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool muffins in the tin for 10 minutes, then remove and serve warm of transfer to a wire rack to finish cooling.
Morning Glory Muffins
These are the muffin version of “everything but the kitchen sink.” They’ve got a little bit of…well…everything!
Morning Glory Muffins
These morning glory muffins have a little bit of everything to get your morning off on the right foot.
Servings 18 muffins
Ingredients
- 1 ¼ cups white whole wheat flour whole wheat or all-purpose is also okay
- 1 cup quick cooking oats* see note
- 2 teaspoon baking soda
- 2 tsp cinnamon
- ½ teaspoon salt
- 3 large eggs
- ¾ cup unsweetened applesauce
- ⅓ cup avocado or light olive oil
- ⅓ cup maple syrup or honey
- ¼ cup orange juice
- 1 cup grated apple such as honeycrisp
- 2 Cups grated carrot
- ½ cup raisins
- ½ cup chopped pecans, plus more for topping optional
- 3 tablespoon ground flax seed optional
Instructions
- Preheat oven to 400F. Fill a muffin pan with liners and set aside.
- In a medium sized bowl, mix the flour, oats, baking soda, cinnamon, and salt until well combined. Set aside.
- In a large bowl, mix the eggs, apple sauce, oil, maple syrup, and orange juice until well combined.
- Pour the flour mixture into the egg mixture and stir until just combined. Do not overmix.
- Using a large spoon or spatula, fold in the grated carrot, apples, raisins, ½ c pecans (if using), and flax (if using). Scoop batter into prepared muffin cups, filling them to the top. Top with extra pecans, if desired.
- Bake for 22-24 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10-15 minutes and serve warm or at room temperature.
Notes
Note: If you only have old-fashioned oats, pulse them in a food processor fitted with the knife blade for a few seconds. They should be chopped into smaller pieces but not ground.
Coffee Cake Muffin
Are you as guilty as I am when it comes to picking the crumbs off of a muffin? Luckily in this recipe both the crumbs and the muffin are the best part! A little coffee cake for breakfast is the way to go!
Coffee Cake Muffin
Usually crumb muffins are only good for their crumb, this coffee cake muffin however is delicious all around!
Servings 12 muffins
Ingredients
Crumb topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick unsalted margarine or butter melted
- 1 ½ cups all-purpose flour
Muffins
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ c milk or non-dairy alternative
- ⅓ cup canola oil
- 2 large eggs
Glaze
- ¼ cup confectionary sugar plus more as needed
- 1 teaspoon milk or non-dairy alternative
Instructions
- Preheat oven to 375 F. Fill a muffin tin with paper lines and set aside. Line a baking sheet with parchment paper and set aside.
- Prepare the crumb topping: In a medium bowl, combine the sugars, cinnamon and salt. Whisk in the melted margarine or butter. Add flour and stir until just combined. Spread out the crumb mixture on the prepared baking sheet and set aside until ready to use.
- In a second bowl, whisk together the milk, oil and eggs.
- Add milk mixture to flour mixture and stir until just combined. Distribute the muffin batter evenly among the muffin cups and sprinkle the top with the crumbs. Gently press crumbs into the batter.
- Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes.
- Prepare the glaze; in a small bowl whisk together the powdered sugar and milk until smooth. If the glaze is too thin, add more confectioners sugar,
- Drizzle glaze over muffins before serving.
Banana Muffins, 3 ways
Banana muffins are a classic. You can mix this base recipe with chocolate chips or try the chocolate or nut versions below.
Banana Muffins 3 ways
Servings 18 muffins
Ingredients
Banana Muffin Base
- 1 ½ cups white whole wheat flour
- ½ cup coconut sugar or light brown sugar
- 1 teaspoon baking soda
- ⅛ tso salt
- 3 medium bananas yielding 1 cup mashed
- 2 large eggs
- ½ cup maple syrup
- ½ cup unsweetened almond milk or non-dairy milk of your choice
- 3 tablespoon coconut oil or any neutral oil
- chocolate chips, as desired optional
Banana Chocolate Muffins
- ½ cup unsweetened cocoa powder
- ½ cup chocolate chips
- 1 teaspoon vanilla extract
- ¼ cup almond milk, or non dairy milk of your choice in addition to base recipe
Banana Nut Muffins
- ½ cup walnuts, chopped plus more for topping
- 1 teaspoon ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350ºF. Fill a muffin pan with paper liners and set aside.
- Prepare the muffin base: In a medium bowl, mix flour, sugar, baking soda, and salt. Set aside.In the bowl of a mixer fitted with the paddle attachment, mash the bananas. Add eggs and beat to combine. Add maple syrup and almond milk. Add flour mixture to the banana mixture, beating to combine. Add oil and mix again. If making the base muffin recipe, add chocolate chips, if using, and skip to step 6.
- If making the chocolate banana muffins, add the cocoa powder, chocolate chips, vanilla extract, and almond milk, mixing until just combined. If making the banana nut muffins, add the walnuts, cinnamon, and vanilla extract, mixing until just combined. Fill muffin cups about ¾ of the way. Bake 18–22 minutes or until a toothpick inserted in the center comes out clean.
More breakfast recipes
Ultimate Pesach Breakfast Spread
Storing the 4 best fall breakfast muffins
I highly recommend storing your muffins in an airtight container or large Ziplock bag in the freezer for ultimate freshness. I simply pull one or two out of the freezer every morning and warm them up for a few minutes in the oven before enjoying.
Did you try these recipes? I'd love to hear from you in the comment section below or in my Dm's over on Instagram!
Recipes as printed in Whisk of Ami Magazine October 2022
