10 Cozy Fall Muffin Recipes That Taste Like Autumn in Every Bite

Enjoy 10 delicious fall muffin recipes filled with pumpkin, apple, and cinnamon flavors for cozy mornings and the perfect taste of autumn.

10 Cozy Fall Muffin Recipes That Taste Like Autumn in Every Bite
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Fall is my favorite time to cozy up in the kitchen, with the scent of cinnamon and pumpkin filling the air. There’s something so comforting about baking muffins when the leaves are turning and the days get cooler.

These little treats are perfect for breakfast, a snack with a cup of coffee, or even dessert after a hearty meal.

I’ve rounded up ten of the most popular fall muffin recipes that I’ve made over and over again—each one is packed with seasonal flavors and easy enough for anyone to whip up, whether you’re a baking pro or just starting out.

From pumpkin spice to chai-spiced pear, these muffins are sure to bring a smile to your face and warmth to your home.

10 Fall Muffin Recipes | Warm & Spiced Treats for Autumn

So, grab your mixing bowls and let’s get baking! Below, you’ll find detailed recipes for each muffin, complete with ingredients, equipment, step-by-step instructions, and some handy tips to make them perfect every time.

Read Also: Fall Bread Recipes

Table of Contents

1. Pumpkin Spice Muffins

Pumpkin Spice Muffins - Fall Muffin Recipes.

There’s nothing that screams fall quite like pumpkin spice. These muffins are soft, moist, and bursting with warm spices.

I love making a batch on a chilly morning—they pair perfectly with a hot mug of chai tea. The recipe is super forgiving, so it’s great for beginners.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. In another mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk until smooth and fully blended.
  4. Slowly pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together until just combined. Don’t overmix—stop when you no longer see dry flour.
  5. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. A cookie scoop makes this super easy!
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be slightly domed and golden.
  7. Let the muffins cool in the muffin tin for 5 minutes, then transfer to a cooling rack to cool completely.

Tips

  • Make sure to use pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
  • For extra crunch, sprinkle a little turbinado sugar on top before baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Serving Suggestions

Read Also: Healthy Pumpkin Pie Recipe

2. Apple Cinnamon Muffins

Apple Cinnamon Muffins

These apple cinnamon muffins remind me of crisp fall mornings at the orchard. The chunks of fresh apple and warm cinnamon make every bite feel like a hug. They’re a family favorite, and I love how easy they are to throw together.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, mix the melted unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
  5. Fold in the diced apples until evenly distributed.
  6. Scoop the batter into the muffin cups, filling each about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick comes out clean. The muffins should be golden and slightly firm on top.
  8. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

  • Use tart apples like Granny Smith for a nice flavor balance.
  • Toss the diced apples in a little lemon juice to prevent browning.
  • Add a streusel topping with flour, brown sugar, and butter for extra crunch.

Serving Suggestions

Read Also: Healthy Apple Pie Recipe

3. Maple Pecan Muffins

Maple Pecan Muffins

Maple pecan muffins are my go-to when I want something a little fancy but still super cozy. The sweet maple syrup and crunchy pecans make these feel like a treat, but they’re so easy to make.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In another bowl, combine the melted unsalted butter, maple syrup, brown sugar, eggs, milk, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
  5. Fold in the chopped pecans, reserving a few to sprinkle on top.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved pecans on top.
  7. Bake for 18-22 minutes, or until a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

  • Use pure maple syrup for the best flavor—avoid pancake syrup.
  • Toast the pecans lightly in a skillet before adding for deeper flavor.
  • These muffins freeze well for up to 3 months in an airtight container.

Serving Suggestions

Read Also: Pork and Apple Skillet Recipe

4. Cranberry Orange Muffins

Cranberry Orange Muffins

Cranberry orange muffins are my holiday season must-have. The tart cranberries and bright orange zest create such a refreshing combo. They’re perfect for Thanksgiving breakfast or a cozy brunch.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the granulated sugar, melted unsalted butter, eggs, orange juice, orange zest, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
  5. Gently fold in the cranberries.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

  • If using frozen cranberries, don’t thaw them to prevent bleeding.
  • Add a simple glaze with powdered sugar and orange juice for extra sweetness.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Serving Suggestions

Read Also: Cranberry Jello Salad Recipe

5. Sweet Potato Muffins

Sweet Potato Muffins

Sweet potato muffins are my secret weapon for fall baking. They’re naturally sweet, super moist, and feel like a healthier treat. I love making these when I have leftover sweet potatoes from dinner.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine the mashed sweet potato, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Mix until smooth.
  4. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake for 18-22 minutes, or until a toothpick comes out clean.
  7. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

Serving Suggestions

Read Also: Sweet Potato Bread Recipe

6. Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins

These cinnamon sugar donut muffins are like a warm hug from a donut shop, but so much easier to make at home. They’re soft, fluffy, and coated in a sweet cinnamon-sugar topping that’s pure comfort.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon.
  3. In another bowl, whisk the granulated sugar, vegetable oil, egg, milk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
  5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake for 15-18 minutes, or until a toothpick comes out clean.
  7. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.
  8. For the topping, melt the unsalted butter in a small bowl. In another bowl, mix the granulated sugar and cinnamon. Brush each muffin with melted butter using a pastry brush, then dip or sprinkle with the cinnamon-sugar mixture.

Tips

  • Don’t skip the cinnamon-sugar topping—it’s what gives these muffins their donut-like charm.
  • For a lighter texture, use buttermilk instead of milk.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Serving Suggestions

Read Also: Easy Pancake Recipe

7. Chai-Spiced Pear Muffins

Chai-Spiced Pear Muffins

Chai-spiced pear muffins are my new fall obsession. The warm chai spices and sweet, juicy pears create a flavor combo that’s both unique and comforting. They’re perfect for a cozy afternoon snack.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves.
  3. In another bowl, mix the melted unsalted butter, granulated sugar, eggs, milk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
  5. Fold in the diced pears.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

  • Use ripe but firm pears, like Bosc or Anjou, for the best texture.
  • Dust with powdered sugar for a pretty finish.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Serving Suggestions

Read Also: Healthy Banana Bread Recipe

8. Brown Butter Sage Muffins

Brown Butter Sage Muffins

Brown butter sage muffins are a savory twist on fall baking. The nutty brown butter and earthy sage make these feel special, perfect for a fall brunch or as a side to a hearty soup.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a small saucepan, melt the unsalted butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. In another bowl, mix the brown butter, chopped sage, granulated sugar, eggs, milk, and vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

  • Watch the butter closely while browning to avoid burning.
  • Fresh sage is best, but dried sage can work in a pinch—use 1 tsp.
  • These muffins are best enjoyed warm for maximum flavor.

Serving Suggestions

Read Also: Healthy Shepherds Pie Recipe

9. Spiced Carrot Muffins

Spiced Carrot Muffins

Spiced carrot muffins are like a slice of carrot cake in muffin form. They’re moist, full of warm spices, and perfect for fall mornings when you want something hearty yet sweet.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In another bowl, mix the brown sugar, vegetable oil, eggs, milk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
  5. Fold in the grated carrots.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

  • Grate the carrots finely for a smoother texture.
  • Add a handful of raisins or walnuts for extra flavor.
  • Top with cream cheese frosting for a carrot cake vibe.

Serving Suggestions

Read Also: Healthy Carrot Cake Recipe

10. Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

Chocolate chip pumpkin muffins combine the best of both worlds: rich pumpkin flavor and melty chocolate chips. They’re a hit with kids and adults alike, and I can never resist sneaking one fresh from the oven.

Ingredients

Kitchen Equipment Needed

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, or until a toothpick comes out clean.
  8. Cool in the muffin tin for 5 minutes, then transfer to a cooling rack.

Tips

  • Use semi-sweet or dark chocolate chips to balance the sweetness.
  • Sprinkle extra chocolate chips on top before baking for a prettier look.
  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Serving Suggestions

  • These muffins are a crowd-pleaser with a glass of milk or hot cocoa.
  • They pair well with Turkey Chili for a cozy dinner or Greek Salad with Grilled Chicken for a lighter meal.
  • For a fun brunch, serve with Fruit Salad with Honey-Lime Dressing or as a dessert after Pumpkin Soup.
  • They’re also great with a side of Homemade Applesauce.

Read Also: Healthy Pumpkin Pie Recipe

10 Fall Muffin Recipes | Simple & Delicious Homemade Treats

FAQs

1. Can I make these muffins gluten-free?

Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for the best texture.

2. How do I store these muffins?

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds.

3. Can I use whole wheat flour instead of all-purpose?

Absolutely. Use whole wheat flour for a heartier texture, but the muffins may be denser. Consider using half whole wheat and half all-purpose flour for a lighter result.

4. Can I reduce the sugar in these recipes?

Yes, you can reduce the sugar by 25% in most recipes without affecting the texture too much. For example, in the Pumpkin Spice Muffins, use ½ cup granulated sugar and ⅓ cup brown sugar instead.

5. What can I use instead of eggs for vegan muffins?

Replace each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) or ¼ cup applesauce. Adjust baking time slightly, as vegan muffins may take a minute or two longer.

6. Can I add nuts or other mix-ins?

Definitely! Add up to ½ cup of chopped nuts (like walnuts or pecans), dried fruit, or chocolate chips to any recipe. Fold them in gently before scooping the batter.

7. How do I prevent muffins from sticking to the liners?

Use high-quality paper liners or lightly grease them with nonstick spray. Let the muffins cool completely before peeling off the liners for easier removal.

8. Can I make mini muffins instead?

Yes, use a mini muffin tin and reduce the baking time to 10-12 minutes. Check for doneness with a toothpick.

9. What’s the best way to reheat muffins?

Warm muffins in a microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-7 minutes to restore their fresh-baked texture.

10. Can I double these recipes?

Yes, double the ingredients and use two muffin tins or bake in batches. The batter can sit at room temperature for up to 30 minutes without affecting the rise.

Final Thoughts

These fall muffin recipes are more than just a treat—they’re a way to bring the cozy, warm vibes of autumn into your kitchen.

Whether you’re craving the classic comfort of Pumpkin Spice Muffins or the unique flair of Chai-Spiced Pear Muffins, there’s something here for every taste.

I love how versatile muffins are; they’re perfect for a quick breakfast, a lunchbox snack, or a sweet ending to a fall dinner.

Plus, most of these recipes are beginner-friendly and use pantry staples, so you can whip them up without a fuss.

Don’t be afraid to experiment—swap in your favorite nuts, fruits, or spices to make these recipes your own.

Baking is all about creativity and sharing, so make a batch, invite some friends over, and enjoy the season’s best flavors together.

Got a favorite muffin recipe or a twist you love? Share it in the comments below—I’d love to hear your ideas!

Happy baking, and here’s to cozy fall days filled with delicious muffins.

Explore More Fall Recipes:

10 Fall Muffin Recipes | Healthy Seasonal Baking Ideas
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