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Pumpkin Spiced Muffins Recipe

October 10, 2016 Angie Wright
40 minutes
Serves: 12 Muffins
Pumpkin Spiced Muffins fresh from the oven

Here in Canada we get to celebrate twice in October. First up is Thanksgiving, followed by my beloved candy filled Halloween. It’s already super snowy here in northern BC but I lucked out this year and get to stay put in my hometown for Thanksgiving this weekend. My brother on the other hand will be on the road with his three kids. Bring on the travel snacks!

Snacks are the absolute first thing I plan when I’m in the car for more than 20 minutes with my family. Sometimes we’re not even out the driveway before the demands and interrogations start. What did you pack for snacks? How many did you bring? I need a juice box!

I made a dozen Pumpkin spiced muffins and I’ll freeze half for my brother’s travel back. I cut the oil way back by using a mixture of unsweetened apple sauce and yogurt. No one will even notice the difference once they bite into these mildly spiced muffins. They stay super moist and freeze like a dream, making them handy for school lunches too.

I’ll also send him and the kids home with carrot and celery sticks with little pots of creamy ranch greek yogurt dip. I saw a picture recently that had ranch dressing at the bottom of a container similar to a mason jar with vegetables right on top.  Now that is handy!

One of my kids favorite thing on the road is sliced apples with individual old fashioned caramel. Before we leave I just slice the apples and soak them in water with a squeeze of lemon juice. It helps them not brown as quickly and it’s much cheaper than buying the packaged apple slices.

These travel snacks should help keep the kids content and provide peace for the adults in the front. Safe and happy travels from my family to yours!

Pumpkin Spiced Muffins Recipe

October 10, 2016 Angie Wright
40 minutes
Serves: 12 Muffins

All your favorite flavors of fall are rolled up into this delicious beautiful little muffin. Enjoy!

Just served plate of Pumpkin Spiced Muffins
  • 3 eaEggs
  • ¼ cupYogurt
  • ¼ cupUnsweetened Apple Sauce
  • ¼ cupVegetable Oil
  • 1 cupPumpkin Puree
  • 1 tspVanilla
  • 1 ½ cupFlour
  • 1 tspBaking Powder
  • 1 tspBaking Soda
  • ½ tspSalt
  • 1 tspLitehouse® Freze Dried Ginger, finely chopped
  • 2 ½ tspPumpkin Pie Spice
  • ½ cupSugar
  • ¾ cupBrown Sugar
For Topping:
  • 1 eaChopped Pecans


Preheat the oven to 350°F and line a muffin tin with paper liners.Whisk together the eggs, yogurt dip, apple sauce, oil, pumpkin and vanilla in a large bowl.Add the flour, baking powder, baking soda, salt, ginger, spice and sugars and stir to fully combine.Divide batter evenly between the muffin liners. Sprinkle each top with chopped pecans.Bake for 25 minutes or until a toothpick comes out clean. Let the muffins cool 10 minutes before transferring to cooling racks.

Litehouse products used

Freeze Dried Ginger

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