Your New Favorite Bowl of Cozy: Turkey & Wild Rice Soup

Hey friends, Beau here from Feastical! Can we talk about that beautiful, slightly chaotic, and utterly delicious time after a big holiday feast? You know the scene: the table is cleared, the laughter has settled into a warm hum, and sitting proudly in the fridge is… The Turkey. We’ve all been there, staring at that magnificent bird and thinking, “Okay, glorious beast, round two begins now.” Sandwiches are a classic move, sure, but if you really want to win the post-holiday game, you transform those leftovers into something magical, comforting, and downright soul-warming.

That’s where this superstar recipe comes in. This isn’t just any soup; this is a Hearty & Gluten-Free Turkey & Wild Rice Soup that tastes like a warm hug in a bowl. We’re talking tender shreds of turkey and a rich, savory broth packed with earthy mushrooms and fragrant thyme. It’s the kind of meal that fills your kitchen with the most incredible aroma, promising comfort with every single spoonful. It’s nourishing without being pretentious, elegant in its simplicity, and it just so happens to be naturally gluten-free. Whether you’re using up holiday leftovers or just craving a cozy weeknight dinner, this soup is your answer. So, grab your favorite pot and let’s make something beautiful together.

The Soup That Started With a “Happy Accident”

This recipe has a special place in my heart because it was born from what I lovingly call a “happy accident.” A few years back, I hosted my first big Friendsgiving. I was so focused on nailing the perfectly brined, herb-roasted turkey (mission accomplished!) that I completely underestimated how many sides we’d need. We ended up with a mountain of leftover turkey and a serious case of the next-day lazies. No one wanted to cook, but we were all craving something satisfying.

I started pulling things out of the pantry and fridge: some wild rice blend from a pilaf I never got around to making, a handful of mushrooms starting to look a little lonely, and the last of the celery. I threw it all in a pot with the glorious turkey carcass I’d simmered into broth overnight. The result was this incredibly rich, hearty soup that had everyone hovering around the stove, bowls in hand. It was unplanned, imperfect, and absolutely perfect. It reminded me that the best meals aren’t always the ones you plan for days; sometimes, they’re the ones you create from a little bit of love and whatever you have on hand. That’s the spirit of Feastical, and it’s the spirit of this soup.

Gathering Your Soup Squad: The Ingredients

This recipe is wonderfully flexible, but each ingredient plays a key role in building that deep, comforting flavor. Here’s your shopping list and my chef-y insights on each one.

• 2 tbsp olive oil or butter: This is our cooking fat to build the foundation of flavor. I love the fruity depth of a good olive oil, but butter adds a classic, rich comfort. For a dairy-free version, stick with oil!
• 1 small onion, diced: The humble onion is our aromatic base, providing a sweet, savory backbone. No onion? A large shallot or even a leek (white and light green parts only, well-cleaned!) works beautifully.
• 2 garlic cloves, minced: Non-negotiable for me! Garlic adds that punch of aroma and flavor. Pro tip: press your garlic instead of mincing for an even more potent and integrated flavor.
• 2 cups mushrooms, sliced: These are our flavor bombs! They add a deep, earthy, umami richness. Cremini or baby bellas are my go-to, but use whatever you have. Even simple white buttons will work in a pinch.
• 1 cup uncooked wild rice blend (GF certified): The heart of the soup! A blend with wild rice, brown rice, and perhaps some other grains gives fantastic texture. Crucially, always check the package to ensure it’s certified gluten-free if that’s a concern, as some blends can be processed in facilities with wheat.
• 6 cups turkey or chicken broth (GF): The soul of the operation. Homemade broth from your turkey carcass is next-level amazing, but a good quality store-bought broth works wonderfully. Just double-check that label for gluten-free certification!
• 2 cups cooked turkey, shredded or diced: The star of the show! This is why we’re here. Use white meat, dark meat, or a mix. Rotisserie chicken is a fantastic year-round substitute.
• 1 tsp dried thyme (or 1 tbsp fresh): This herb is a match made in heaven with poultry and mushrooms. Dried is perfectly fine, but if you have fresh thyme, you’ll get a brighter, more vibrant note.
• Salt & pepper, to taste: Season as you go! Your broth will have salt, so taste before you add more at the end.
• 1/2 cup heavy cream or full-fat coconut milk (for dairy-free option): This is our finishing touch, adding a touch of luxurious creaminess and rounding out all the flavors. For dairy-free, full-fat coconut milk is a stellar substitute that won’t taste coconutty.

Let’s Get Cooking: Building Your Masterpiece

Now for the fun part! Making soup is a therapeutic process of building layers of flavor. Follow these steps, and you’ll have a pot of gold in under an hour.

Step 1: The Aromatic Base
In a large Dutch oven or heavy-bottomed pot, heat your olive oil or butter over medium heat. Once it shimmers (or the butter melts), add your diced onion. Sauté for about 4-5 minutes, until it becomes translucent and fragrant. Now, add the minced garlic and cook for just another 60 seconds—until you can smell that gorgeous garlicky perfume. Don’t let it brown! Chef’s Hack: Sautéing the onion until soft but not brown helps release its natural sugars, creating a sweet foundation that balances the savory elements.

Step 2: Unleashing the Umami
Add your sliced mushrooms and thyme to the pot. Here’s a key tip: don’t stir them immediately! Let them sit for a minute to get a little color on one side, then give them a good stir. Cook, stirring occasionally, until the mushrooms have released their moisture, shrunk in size, and taken on a beautiful golden-brown color, about 6-8 minutes. Chef’s Hack: This step is crucial for developing deep flavor. We’re not just softening the mushrooms; we’re browning them to create fond (those tasty browned bits) on the bottom of the pot.

Step 3: The Hearty Foundation
Stir in your uncooked wild rice blend, making sure to coat it in the oil and vegetable mixture. This toasts the grains just slightly, enhancing their nutty flavor. Now, pour in your gluten-free broth, scraping the bottom of the pot with your spoon to release all that delicious fond. This is where all the flavor lives! Bring the whole thing to a rolling boil. Chef’s Hack: Deglazing the pot by scraping up the browned bits is a simple step that adds a ton of complex flavor to your soup base.

Step 4: The Simmering Patience
Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 40-45 minutes. You’ll know it’s ready when the wild rice grains have split open and are tender to the bite. The broth will also have thickened slightly from the rice starch. Chef’s Hack: Resist the urge to lift the lid too often! Keeping it covered traps the heat and moisture, ensuring the rice cooks evenly and the broth doesn’t reduce too much.

Step 5: The Grand Finale
Once the rice is tender, stir in your cooked, shredded turkey. Let it heat through for about 5-10 minutes—this is just to warm the turkey and let it soak up some of that lovely broth. Finally, turn off the heat and stir in the heavy cream or coconut milk. This is your last step! Adding the cream off the heat prevents it from curdling. Give it a taste and season with salt and freshly ground black pepper until it’s just right for you.

Let’s Dish It Up: Serving Suggestions

This soup is a complete meal in a bowl, but a little presentation goes a long way! Ladle those steaming, hearty spoonfuls into deep, wide bowls. The contrast of the dark wild rice, creamy broth, and tender turkey is just beautiful. Now, let’s gild the lily a little, shall we?

I love to finish each bowl with a fresh garnish. A sprinkle of chopped fresh parsley or chives adds a pop of color and a bright, fresh flavor that cuts through the richness. If you’re feeling indulgent, a little extra crack of black pepper or a drizzle of a good quality olive oil on top is divine. For my friends who aren’t avoiding gluten, a warm, crusty slice of sourdough bread for dipping is non-negotiable. For a gluten-free option, my favorite pairing is a simple side salad with a tangy vinaigrette or even some gluten-free crackers or cornbread on the side. It’s all about that cozy, satisfying experience.

Make It Your Own: Delicious Recipe Variations

The beauty of this soup is its adaptability. Don’t be afraid to play around and make it work for you! Here are a few of my favorite twists:

• The “Kitchen Sink” Veggie Boost: Feel free to add other vegetables when you sauté the onions. Diced carrots and celery (a classic mirepoix) are a natural fit. Add them with the onions to give them time to soften. A handful of spinach or kale stirred in at the very end until wilted is also fantastic.
• Cozy Chicken & Wild Rice: No turkey? No problem! This is arguably just as popular in my house year-round. Simply substitute cooked, shredded rotisserie chicken for the turkey. It’s the ultimate easy weeknight dinner lifesaver.
• Creamy Dairy-Free Dream: As noted, full-fat coconut milk is a perfect one-to-one substitute for the heavy cream. It provides the same luxurious creaminess without a overpowering coconut flavor. For a richer broth without cream, you can also blend a cup of the cooked soup and stir it back into the pot to naturally thicken it.
• Herb Garden Refresh: While thyme is classic, other herbs work wonderfully. Try a teaspoon of dried tarragon or rosemary (use a light hand with rosemary, as it’s powerful!) for a different flavor profile. A bay leaf added during the simmering step and removed before serving adds a subtle, warm depth.
• Instant Pot Shortcut: Short on time? Use the sauté function for Steps 1-3. Add everything except the turkey and cream, seal the lid, and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then quick release. Stir in the turkey and cream, and you’re done!

Beau’s Chef Notes: A Few Parting Thoughts

This recipe has evolved from that first happy accident into a true Feastical staple. I’ve made it for sick friends, for frosty winter potlucks, and as my go-day-after-Thanksgiving lunch. One time, I accidentally used a triple amount of black pepper (note to self: the cap was not on tight), and we ended up calling it “Cracked Pepper Potion” – it was actually still delicious, just very, very spicy!

The biggest lesson this soup has taught me is to not be afraid of improvisation. Cooking isn’t about rigid rules; it’s about intuition and taste. Your broth might be saltier than mine, your turkey might be more plentiful—taste as you go and make it yours. The goal is a bowl that makes you and your people feel good. That’s always the goal.

FAQs & Soup Salvation

Q: My soup got really thick after sitting in the fridge. What happened?
A: Don’t worry! This is completely normal. The rice continues to absorb liquid as it sits. Just thin it out with a little extra broth or water when you reheat it on the stove, and it will be good as new.

Q: Can I freeze this soup?
A: You can, but with a caveat. Soups with dairy can sometimes separate or become grainy when frozen and thawed. For best results, freeze the soup before adding the cream. When you’re ready to eat, thaw it, reheat it, and then stir in the cream at the end.

Q: My wild rice is still crunchy after 45 minutes. Help!
A: Different wild rice blends can have varying cook times depending on the specific grains included. If it’s still too firm for your liking, just add a splash more broth and continue simmering, checking every 5-10 minutes until it reaches your desired tenderness.

Q: Is there a way to make this soup in a slow cooker?
A: Absolutely! Sauté the onions, garlic, and mushrooms on the stove first (this step is key for flavor). Then transfer them to your slow cooker and add the rice, broth, and thyme. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Stir in the turkey and cream during the last 30 minutes of cooking.

Turkey & Wild Rice Soup (Hearty & Gluten-Free)

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• Author: BeauCollier

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Hearty & Gluten-Free Turkey & Wild Rice Soup

Comforting, creamy, and naturally gluten-free. Serves 6.

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Ingredients

Scale 1x2x3x

Soup Base:

• 2 tbsp olive oil or butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 cups mushrooms, sliced

• 1 cup uncooked wild rice blend (GF certified)

• 6 cups turkey or chicken broth (GF)

• 2 cups cooked turkey, shredded or diced

• 1 tsp dried thyme (or 1 tbsp fresh)

• Salt & pepper, to taste

• ½ cup heavy cream or full-fat coconut milk (optional, for creaminess)

Optional Add-Ins & Garnishes:

• Diced carrots, celery, spinach, or kale

• Fresh parsley or chives for topping

• Olive oil drizzle or extra black pepper

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Instructions

• Sauté Aromatics: In a large pot, heat olive oil/butter over medium heat. Add onion, cook 4–5 min until soft. Add garlic, cook 1 min.

• Cook Mushrooms: Add mushrooms and thyme. Let sit 1 min, then stir occasionally until golden and moisture released (~6–8 min).

• Add Rice & Broth: Stir in wild rice to toast slightly. Pour in broth, scraping pot bottom to release flavorful bits. Bring to a boil.

• Simmer: Reduce heat, cover, and simmer 40–45 min until rice is tender.

• Add Turkey & Cream: Stir in cooked turkey; heat 5–10 min. Remove from heat, stir in cream or coconut milk. Season to taste.

• Serve: Ladle into bowls. Garnish with parsley, chives, or a drizzle of olive oil. Optional: gluten-free bread or crackers on the side.

Notes

• Veggie Boost: Add diced carrots, celery, or leafy greens.

• Chicken Substitute: Rotisserie chicken works year-round.

• Dairy-Free Creaminess: Use full-fat coconut milk or blend some soup to thicken naturally.

• Herb Swaps: Tarragon, rosemary, or a bay leaf for different flavors.

• Slow Cooker: Sauté aromatics first, then add rice, broth, and thyme; cook LOW 6–7 hrs or HIGH 3–4 hrs. Stir in turkey and cream last.

• Instant Pot Shortcut: Sauté onions/mushrooms, add rice & broth, cook high pressure 25 min, natural release 10 min, then stir in turkey & cream.

Nutrition

• Calories: 330 Cal
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 20g

Nourishment By The Bowl (Approximate)

While I’m all about flavor first, it’s nice to know what’s fueling that comfort! This nutritional information is per serving (assuming 6 servings) and is an estimate calculated using olive oil and heavy cream. Remember, values can vary based on your specific ingredients and portion sizes.

Calories: ~330 | Protein: 20g | Carbohydrates: 25g | Fiber: 3g | Fat: 17g

This soup is a fantastic source of lean protein from the turkey, keeping you full and satisfied. The wild rice provides complex carbohydrates and fiber for sustained energy, and the healthy fats from the olive oil and cream aid in nutrient absorption and add that satisfying mouthfeel. It’s a wonderfully balanced meal that truly nourishes from the inside out.

Final Thoughts: Share the Comfort

Well, friends, there you have it—my all-time favorite way to turn leftovers into a legendary meal. This Turkey & Wild Rice Soup is more than just a recipe; it’s a feeling. It’s the feeling of resourcefulness, of creating something incredible from simple ingredients, and of sharing a steaming, hearty bowl of comfort with people you love.

I truly hope this recipe becomes a trusted favorite in your kitchen, too. It’s earned its spot in my regular rotation, and I have a feeling it will in yours. If you make it (and I really hope you do!), tag me on social @feastical so I can see your beautiful creations. Nothing makes me happier than seeing you guys in the kitchen, creating your own stories and your own versions of comfort.

Until next time, keep your spoons ready and your hearts full. Happy cooking!

Your New Favorite Comfort Food Bowl is Here!

Hey friends, Beau here from Feastical! Ever have one of those days where you’re craving the cozy, heartwarming hug of a classic chicken pot pie, but the thought of making a from-scratch crust feels, well… like a bit too much of a project? I feel you. Some days call for flaky pastry, and other days call for a big spoon and a deep, satisfying bowl of something delicious. That’s exactly why I created this recipe for Chicken Pot Pie Soup with Buttered Biscuit Croutons.

This soup is the ultimate weeknight hero. It captures every single bit of that nostalgic, creamy, savory pot pie magic we all love—the tender chunks of chicken, the sweet peas and carrots, the luxurious, velvety broth—but gets it into your bowl in about 40 minutes flat. And the best part? Instead of a bottom crust that can get soggy, we top it with these incredible, golden, buttery biscuit croutons that are so good, you might just start putting them on everything. They give you that perfect, satisfying crunch in every single bite.

This isn’t just a soup; it’s an experience. It’s the kind of meal that gathers everyone around the kitchen table, sparks conversation, and leaves everyone feeling completely content. It’s uncomplicated, soulful cooking at its finest. So, grab your favorite pot and let’s make a memory together. This is one recipe you’ll come back to again and again.

A Pot Pie Revelation on a Rainy Tuesday

This recipe was born out of a serious comfort food craving on a particularly dreary Tuesday evening. I was rifling through the freezer, hoping a fully-formed pot pie would magically appear, when I found some leftover roasted chicken and a bag of frozen peas and carrots. The classic components were all there, just waiting for a new interpretation.

I started building a creamy soup base, and the aroma of sautéed onion and garlic began to work its magic, instantly making the kitchen feel warmer. As I stirred in the broth and milk, I had a flash of genius (if I do say so myself!). I remembered a can of biscuit dough tucked away in the fridge. Instead of baking whole biscuits on the side, I thought, why not make them the star of the show? I chopped them into bite-sized pieces, tossed them in melted butter, and popped them in the oven. The result was nothing short of a revelation. Those little golden nuggets of buttery goodness, floating on top of that rich, creamy soup, delivered the exact same comfort and flavor as a traditional pot pie, but with half the effort and twice the fun. It was a happy accident that’s now a permanent part of my comfort food rotation.

Gathering Your Cozy Ingredients

Here’s everything you’ll need to create this bowl of comfort. Don’t stress about being exact—cooking is about feeling, and these ingredients are wonderfully flexible!

• 2 tbsp Butter: The foundation of our flavor. It’s for sautéing and building our roux. Unsalted is best so we can control the salt level, but salted works in a pinch—just taste before adding more salt later.
• 1 small Onion, diced: This sweet, aromatic base builds a deep flavor foundation. No onion? A shallot or even a leek would be lovely here.
• 2 Garlic cloves, minced: Because is there any savory dish that isn’t made better by garlic? I think not.
• 2 cups cooked, shredded Chicken: The ultimate time-saver! Use a rotisserie chicken, leftover baked chicken, or even poach two breasts in the broth for 15 minutes before you start. Shred it, and you’re golden.
• 2 cups Chicken Broth: Use a good-quality broth for the best flavor. This is the soul of your soup!
• 2 cups Whole Milk or Half-and-Half: This creates our creamy, luxurious base. Whole milk gives a lighter creaminess, while half-and-half is extra rich. For a dairy-free version, full-fat canned coconut milk is a fantastic substitute.
• 1/2 cup Heavy Cream (optional): I call this the “luxury lift.” It’s not strictly necessary, but oh boy, does it make the soup incredibly silky and decadent.
• 1 1/2 cups frozen Peas and Carrots: The classic pot pie veggie duo! Using frozen is a huge time-saver, and they’re frozen at peak freshness. No need to thaw!
• 1/4 cup All-Purpose Flour: This is our thickening agent. It combines with the butter to make a roux, which gives the soup its perfect body. For a gluten-free soup, a 1:1 gluten-free flour blend works beautifully.
• Salt & Pepper, to taste: The essential seasonings. I always say season gradually and taste as you go!
• 1/2 tsp Thyme (optional): A little sprinkle of dried thyme adds a subtle, earthy note that whispers “classic pot pie.” Feel free to use poultry seasoning or a bit of sage instead.

For the Buttered Biscuit Croutons:

• 1 can refrigerated Biscuit Dough: The secret weapon! Any brand will do. These bake up into incredibly soft, fluffy, and buttery croutons.
• 2 tbsp melted Butter: For tossing the biscuit pieces. This ensures they get golden brown and deliciously crisp on the outside.
• Pinch of Garlic Powder or herbs (optional): A little extra flavor boost for the croutons. I sometimes add a pinch of dried parsley or rosemary.

Let’s Make Some Magic: Step-by-Step

Alright, team! Let’s fire up the stove and get this cozy masterpiece going. It comes together faster than you think.

1. The Aromatic Base: Grab your largest, heaviest-bottomed pot or Dutch oven and place it over medium heat. Add your 2 tablespoons of butter and let it melt until it’s just starting to foam. Toss in your diced onion and sauté for about 4-5 minutes, until it becomes soft and translucent. You’re not looking for color here, just sweetness. Now, add the minced garlic and cook for just one more minute until it’s incredibly fragrant. Chef’s Hack: Don’t let the garlic brown! Burnt garlic tastes bitter, and we want sweet, aromatic goodness.
2. Build the Roux: Sprinkle the 1/4 cup of flour over the onion and garlic. Now, stir continuously for a full 1-2 minutes. You’re cooking out the raw flour taste and creating what’s called a “roux.” It will look like a thick paste. This is the key to a non-watery, beautifully thickened soup!
3. Whisk in the Goodness: Here’s the only slightly tricky part, but you’ve got this! Slowly, and I mean slowly, start pouring in your chicken broth while whisking CONSTANTLY. This prevents lumps from forming. Once all the broth is incorporated and smooth, repeat the process with the milk (and cream, if using). Keep whisking until everything is smooth and unified.
4. Simmer to Thicken: Bring the pot to a gentle simmer (not a rolling boil). Let it cook for 5-8 minutes, stirring occasionally. You’ll feel the whisk start to move through the soup with a little more resistance, and it will visibly thicken to a creamy, gravy-like consistency. Beautiful!
5. Add the Stars of the Show: Now, stir in your frozen peas and carrots, shredded chicken, and that optional 1/2 teaspoon of thyme. Bring it back to a simmer and let it cook for another 10-15 minutes. This allows the veggies to heat through and the flavors to meld together into one happy family.
6. The Final Seasoning: This is the most important step! Taste your soup. Now season with salt and pepper. How much? Until it tastes just right to you. Remember, the broth and chicken might have salt already, so start with a little and add more as needed.
7. Make the Croutons: While the soup is doing its final simmer, preheat your oven to 400°F (200°C). Open your can of biscuit dough and cut each biscuit into 1-inch chunks. Place them in a bowl, drizzle with the 2 tablespoons of melted butter and a pinch of garlic powder (if using), and toss to coat evenly. Spread them out on a baking sheet. Bake for 10-12 minutes, flipping once halfway through, until they are puffed up and golden brown. They will smell amazing.
8. Serve Immediately: Ladle that gorgeous, steaming soup into bowls and top with a generous handful of the warm, buttery biscuit croutons. The contrast of the hot, creamy soup with the crispy, fluffy croutons is pure heaven.

How to Serve This Cozy Masterpiece

Presentation is part of the fun! I love serving this soup in wide, shallow bowls—it gives the croutons plenty of room to shine without sinking immediately. For a real “wow” factor, bring the whole pot to the table and let everyone serve themselves family-style. It just feels more communal and celebratory that way.

While this soup is a full meal in a bowl, a simple, crisp side salad with a bright vinaigrette is the perfect partner to cut through the richness. A glass of chilled Chardonnay or a crisp hard cider would also be a fantastic pairing for the grown-ups at the table. And don’t forget the big, comfy napkins—this is cozy food, and a little splatter is just a sign of a good time!

Make It Your Own: Delicious Variations

One of the best things about this recipe is how adaptable it is. Play with it and make it suit your taste!

• The Veggie Lover: Clean out the fridge! Diced celery sautéed with the onion is classic. Mushrooms, corn, green beans, or even chopped broccoli would be fantastic additions. Just adjust cooking times for firmer veggies.
• Thanksgiving Leftovers Twist: Swap the chicken for leftover shredded turkey and add a teaspoon of sage. It’s like Thanksgiving in a bowl, all year round!
• Gluten-Free & Dairy-Free Friendly: It’s easy! Use a gluten-free 1:1 flour blend for the roux. For the soup liquid, use a rich, unsweetened almond milk or oat milk and skip the cream. For the croutons, use a tube of gluten-free biscuit dough or even cubes of gluten-free bread tossed in olive oil.
• Extra Herby & Bright: Stir in a tablespoon of fresh chopped parsley or dill right at the end of cooking for a burst of fresh flavor. A small squeeze of lemon juice can also brighten up all the rich, creamy notes.
• Pot Pie Dumplings: Feeling fancy? Instead of baking the biscuit pieces, drop the raw, quartered biscuit dough directly onto the simmering soup. Cover the pot and let them steam/poach for 10-12 minutes. You’ll get fluffy dumplings right in your soup!

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that first rainy Tuesday. I’ve made it for friends after a long move, for family during the holidays, and honestly, for myself on more than a few “need a hug” nights. The biggest lesson? Don’t fear the roux. I used to rush it or turn the heat up too high, which led to a floury taste or, worse, burning. Low and slow is the way to go—let that butter and flour mixture cook for the full two minutes. It makes all the difference in the world.

Another funny kitchen story: I once accidentally used a can of cinnamon roll dough instead of biscuits for the croutons. It was… an interesting sweet-and-savory experiment that my kids actually loved! I don’t necessarily recommend it, but it goes to show that even kitchen mishaps can lead to happy accidents.

Your Questions, Answered

Q: My soup turned out too thin. How can I thicken it?
A: No worries! Make a “slurry.” Mix one tablespoon of cornstarch with two tablespoons of cold water or broth until smooth. Whisk this into your simmering soup and let it cook for 2-3 minutes. It will thicken right up.

Q: Can I make this soup ahead of time?
A: Absolutely! The soup itself (without croutons) stores and reheats beautifully. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so you may need to add a splash of broth or milk when reheating. Make the croutons fresh right before serving for the best texture.

Q: Can I freeze this chicken pot pie soup?
A: I don’t recommend freezing the soup with the dairy in it, as it can separate and become grainy when thawed. For a freezable version, prepare the soup base with the roux and broth only, and freeze that. When ready to eat, thaw, reheat, and then add the milk/cream and veggies to finish.

Q: My croutons got soggy really fast. Any tips?
A> For maximum crunch, I’m a big fan of serving the croutons on the side in a separate bowl and letting people add their own right before they eat. This keeps them perfectly crisp until the very last spoonful!

Chicken Pot Pie Soup with Buttered Biscuit Croutons

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• Author: BeauCollier

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Chicken Pot Pie Soup with Buttered Biscuit Croutons

Creamy, comforting, and cozy—like a pot pie in a bowl. Serves 6.

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Ingredients

Scale 1x2x3x

Soup:

• 2 tbsp butter

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 cups cooked, shredded chicken (rotisserie or leftover)

• 2 cups chicken broth

• 2 cups whole milk or half-and-half

• ½ cup heavy cream (optional)

• 1½ cups frozen peas and carrots

• ¼ cup all-purpose flour (or gluten-free 1:1 flour)

• ½ tsp thyme (optional)

• Salt & pepper, to taste

Buttered Biscuit Croutons:

• 1 can refrigerated biscuit dough

• 2 tbsp melted butter

• Pinch of garlic powder or herbs (optional)

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Instructions

• Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion and cook 4–5 min until soft. Add garlic and cook 1 min.

• Make Roux: Sprinkle flour over onion/garlic, stirring 1–2 min until smooth.

• Add Liquids: Slowly whisk in chicken broth, then milk (and cream, if using) until smooth.

• Simmer: Cook 5–8 min, stirring occasionally, until soup thickens.

• Add Chicken & Veggies: Stir in shredded chicken, peas, carrots, and thyme. Simmer 10–15 min until heated through.

• Season: Taste and adjust salt and pepper.

• Make Croutons: Preheat oven to 400°F (200°C). Cut biscuits into 1-inch chunks, toss with melted butter and optional seasonings. Bake 10–12 min until golden, flipping halfway.

• Serve: Ladle soup into bowls and top with croutons. Serve immediately.

Notes

• Make Ahead: Soup stores 3 days in fridge; add croutons fresh before serving.

• Veggie Boost: Add celery, mushrooms, corn, green beans, or broccoli.

• Thanksgiving Twist: Swap chicken for turkey and add 1 tsp sage.

• Dumpling Option: Drop quartered raw biscuits directly into simmering soup, cover, cook 10–12 min.

• Gluten/Dairy-Free: Use gluten-free flour, almond or oat milk, and gluten-free biscuit dough.

Nutritional Information*

*This is an estimate for informational purposes and may vary based on specific ingredients and portion sizes used.

Per Serving (based on 6 servings):
Calories: ~460 | Total Fat: 28g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 780mg | Total Carbohydrates: 35g | Dietary Fiber: 3g | Sugar: 8g | Protein: 22g

This soup is a great source of protein and Vitamin A (thanks to those carrots!). Using low-sodium broth is a great way to control the salt content, and opting for whole milk instead of half-and-half can lighten it up slightly without sacrificing creaminess.

Final Thoughts: Your New Comfort Food Tradition

So there you have it, friends—your shortcut to one of the coziest, most satisfying meals you’ll ever make. This Chicken Pot Pie Soup is more than just a recipe; it’s a promise of comfort, a solution for busy nights, and a guaranteed way to bring everyone to the table with a smile.

It proves that you don’t need to spend hours in the kitchen to create something truly special and heartwarming. With a few simple ingredients and one brilliant shortcut (those buttered biscuit croutons, I’m telling you!), you can capture all the nostalgic flavor of a classic dish in a fun, modern, and utterly delicious way.

I truly hope this soup becomes a cherished go-to in your home, just like it is in mine. It’s a reminder that the best meals are often the simplest ones, made with a little bit of love and a willingness to try a happy accident.

Your New Favorite Comfort Food Is Just a Crockpot Away

Hey there, friends! Beau here from Feastical, coming at you from my kitchen, which currently smells like an Italian grandmother’s dream. We’re talking about the kind of aroma that pulls everyone into the room, asking, “Is it ready yet?” with hopeful eyes and empty plates. If you’re craving a meal that’s creamy, savory, and so ridiculously easy it feels like a cheat code, you have absolutely come to the right place.

Today, we’re whipping up my legendary Crockpot Garlic Parmesan Chicken Pasta. This isn’t just any pasta dish; it’s a hug in a bowl. It’s the answer to a long day, the hero of busy weeknights, and the star of every potluck. We’re taking juicy chicken, bathing it in that iconic Buffalo Wild Wings Parmesan Garlic Sauce, and letting our trusty slow cooker work its magic. The result? Tender, shreddable chicken swimming in a luxuriously creamy, cheesy, garlicky sauce that clings perfectly to every noodle. It’s comfort food that feels indulgent but is honestly a breeze to make. So, grab your crockpot, and let’s make dinner the easiest—and most delicious—part of your day.

The Night This Recipe Saved My Sanity

I have to tell you about the origin story of this dish. It was one of those chaotic weeknights a few years back. My nephew was over, my dog was chasing his tail around the kitchen island, and I had about 20 minutes of mental energy left for dinner. I stared into my pantry, willing inspiration to strike. I saw a bottle of that Parmesan Garlic sauce I’d picked up on a whim, some pasta, and a package of chicken breasts in the fridge. It was a culinary Hail Mary.

I threw it all in the crockpot hours earlier, completely crossing my fingers. When I finally lifted the lid that evening, the stress of the day just melted away. The smell was incredible. We sat down to eat, and the first bite was pure silence—the good kind, followed by a unanimous “Wow.” It was an instant hit. Now, it’s my go-to for effortless entertaining and a guaranteed happy-dance-at-the-dinner-table moment. It reminds me that the best meals don’t have to be complicated; they just have to be made with a little bit of love (and a great sauce!).

Gathering Your Flavor All-Stars

Here’s everything you’ll need to create this masterpiece. The beauty of this recipe is in its simplicity, but each ingredient plays a crucial role!

• 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce: This is the flavor powerhouse! It gives the dish its signature zesty, garlicky, and savory base. If you can’t find it, a good substitute is 1 cup of a good alfredo sauce mixed with 2 minced garlic cloves and ¼ cup grated Parmesan. But trust me, the original sauce is worth seeking out!
• 2 lbs boneless, skinless chicken breasts: The lean protein canvas for our dish. They’ll become incredibly tender and shred perfectly after slow cooking. You can also use chicken thighs for an even richer, more forgiving result.
• 1 cup milk: Whole milk is ideal for creaminess, but 2% works just fine. This helps to loosen up the sauce and create the perfect consistency. For a richer taste, swap it for half-and-half!
• 8 oz cream cheese, cut into blocks: Chef’s insight: Cutting it into blocks helps it melt evenly into the sauce without clumping. This is our secret weapon for that luxuriously creamy, velvety texture that makes this dish so irresistible.
• 1 cup shredded Parmesan cheese: I use a good quality pre-shredded Parm for convenience, but freshly grated Parmesan from a block will melt even smoother and add a sharper flavor. It’s all about that extra cheesy goodness.
• 12 oz pasta: I love using short pasta with nooks and crannies like rotini, penne, or cavatappi. They trap the creamy sauce in every bite! Gluten-free pasta works beautifully here too—just cook it al dente.

Let’s Build Some Deliciousness, Step-by-Step

Okay, team! Let’s get cooking. Follow these steps, and you’ll have a perfect dinner with minimal effort.

Step 1: Place your chicken breasts in the bottom of your crockpot. There’s no need to grease it first. Just lay them in a single layer if you can. This is your foundation!

Step 2: Pour the entire bottle of Parmesan Garlic Sauce directly over the chicken. Go ahead, drown those beauties in flavor. Don’t be shy!

Step 3: Here’s a pro kitchen hack I love: Take that now-empty sauce bottle, add the 1 cup of milk, screw the lid back on, and give it a really good shake. This gets every last bit of that delicious sauce out of the bottle and into your dinner, plus it starts mixing the milk in. Pour this milky-saucy goodness into the crockpot.

Step 4: Add your blocks of cream cheese and the 1 cup of shredded Parmesan. Just plop them right on top. No need to stir vigorously yet—a gentle stir to coat everything is perfect. We want the cream cheese to melt slowly and evenly.

Step 5: Cover and cook! You’ve got options here. On LOW for 3-4 hours or on HIGH for 2-3 hours. The chicken is done when it reaches an internal temperature of 165°F and shreds easily with a fork. I prefer low and slow for the most tender meat!

Step 6: Once the chicken is cooked, grab two forks and shred the chicken right in the crockpot. This is the fun part! Then, give everything a really good stir. You’ll see the cream cheese and Parmesan have melted into the most gorgeous, creamy sauce. Taste it and do a little happy dance.

Step 7: While the chicken is cooking, this is your window to cook your pasta according to the package directions to al dente. Chef’s tip: Don’t overcook it! It will continue to soak up sauce later. Drain it well but you don’t need to rinse it.

Step 8: Add the drained, cooked pasta directly into the crockpot with your creamy chicken mixture. Stir it all together until every single noodle is coated in that glorious sauce. Let it sit for 5-10 minutes on the WARM setting to let the flavors get to know each other. Serve it up hot!

How to Serve This Creamy Dream

Presentation is part of the fun! I love serving this family-style right out of the crockpot (less dishes!), but plating it up nicely makes it feel extra special.

Grab a big, wide bowl and use tongs to give a generous swirl of pasta. Make sure you get plenty of that shredded chicken in there. The final touch? A little extra shower of freshly grated Parmesan cheese and a good crack of black pepper over the top. For a pop of color and freshness, a light sprinkle of chopped fresh parsley or basil is incredible.

This is a rich dish, so I love serving it with something bright and crisp on the side. A simple arugula salad with a lemon vinaigrette, some steamed green beans, or garlic bread for dipping into any leftover sauce is non-negotiable in my house. Don’t forget a big glass of iced tea or a crisp white wine!

Make It Your Own: Delicious Twists & Swaps

The best recipes are a starting point for your own creativity. Here are a few ways to mix it up!

• Veggie Lover’s Delight: Stir in 2 cups of fresh spinach or chopped kale during the last 30 minutes of cooking. You could also add a cup of frozen peas right when you add the pasta. For heartier veggies like broccoli or mushrooms, sauté them first and stir them in with the pasta.
• Spicy Kick: If you like a little heat, add ½ teaspoon of red pepper flakes with the sauce, or stir in a few tablespoons of your favorite hot sauce (like Frank’s RedHot) when you shred the chicken.
• Protein Swap: Not a chicken person? This works amazingly well with turkey tenderloin or even meatballs! For a vegetarian version, use two cans of drained cannellini beans and vegetable broth instead of milk.
• Lighter Version: Use reduced-fat cream cheese, low-fat milk, and a reduced-fat Parmesan cheese blend. You can also use a whole wheat or chickpea pasta for extra fiber.
• Ultra Creamy: Feeling decadent? Swap the milk for heavy cream and stir in an extra ½ cup of Parmesan at the end. Thank me later.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved a bit since that first chaotic night. I’ve learned that a quick sear on the chicken breasts in a hot skillet before adding them to the crockpot adds a wonderful depth of flavor, but it’s absolutely not necessary for a quick meal. That’s the “from-scratch” chef in me talking to the “I’m-tired-let’s-eat” human in me!

One time, I was filming a reel for Feastical and I was so busy talking to the camera I accidentally added the uncooked pasta straight into the crockpot with the raw chicken. Don’t do that! It turned into a starchy, mushy mess. We had to order pizza and laugh it off. Always, always cook your pasta separately. Live and learn, right?

Your Questions, Answered!

Q: My sauce seems a little thin. How can I thicken it up?
A: No worries! This can happen. The easiest fix is to make a quick slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the crockpot after you’ve shredded the chicken, turn the heat to high, and let it cook uncovered for 10-15 minutes, stirring occasionally. It will tighten right up.

Q: Can I use frozen chicken?
A: You can, but I don’t recommend it. Frozen chicken will release a lot of water as it cooks, making your sauce much thinner. It also increases the time it spends in the “danger zone” temperature range. For best results, use thawed chicken.

Q: The sauce is too thick! How do I thin it out?
A: Easy fix! Just stir in a splash of warm milk or a little chicken broth until it reaches your desired consistency. The pasta will also absorb some sauce as it sits, so you may need to do this when reheating leftovers, too.

Q: Can I make this ahead of time?
A: You can prepare the creamy chicken mixture ahead of time and store it in the fridge for up to 2 days. When you’re ready, reheat it in the crockpot on low and cook your pasta fresh. I don’t recommend cooking the pasta ahead of time and storing it together, as it will become very soft and absorb all the sauce.

Crockpot Garlic Parmesan Chicken Pasta

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• Author: BeauCollier

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Crockpot Garlic Parmesan Chicken Pasta

Creamy, cheesy, garlicky comfort food that cooks itself in the slow cooker. Serves 6.

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Ingredients

Scale 1x2x3x

• Chicken & Sauce:

  • 2 lbs boneless, skinless chicken breasts

  • 1 (12 oz) bottle Buffalo Wild Wings Parmesan Garlic Sauce (or 1 cup Alfredo + 2 garlic cloves + ¼ cup Parmesan)

  • 1 cup milk (whole preferred)

  • 8 oz cream cheese, cut into blocks

  • 1 cup shredded Parmesan

• Pasta:

  • 12 oz short pasta (rotini, penne, cavatappi), cooked al dente

• Optional Garnish & Sides:

  • Extra Parmesan, black pepper, chopped parsley/basil

  • Arugula salad, steamed veggies, garlic bread

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Instructions

1. Layer the Chicken: Place chicken breasts in the crockpot. Pour the entire bottle of Parmesan Garlic Sauce over them.

2. Add Milk: Add 1 cup milk (shake milk in empty sauce bottle for extra flavor) to the crockpot.

3. Add Cheese: Top with cream cheese blocks and shredded Parmesan. Stir gently.

4. Cook: Cover and cook LOW 3–4 hrs or HIGH 2–3 hrs, until chicken reaches 165°F and shreds easily.

5. Shred Chicken: Use two forks to shred chicken in the crockpot. Stir well to melt cream cheese and Parmesan into a creamy sauce.

6. Cook Pasta: While chicken cooks, boil pasta to al dente, then drain.

7. Combine: Stir pasta into the crockpot. Let sit on WARM for 5–10 minutes to blend flavors.

8. Serve: Garnish with extra Parmesan, pepper, and parsley/basil.

Notes

• Thickening Sauce: Mix 1 tbsp cornstarch + 2 tbsp cold water; stir in and cook 10–15 min on high.

• Thinning Sauce: Stir in milk or chicken broth as needed.

• Frozen Chicken: Not recommended; can water down sauce.

• Make Ahead: Store creamy chicken mixture (no pasta) up to 2 days. Cook pasta fresh when serving.

Nutrition

• Calories: 530
• Carbohydrates: 32g
• Protein: 35g

Nutritional Information*

Okay, friends, let’s talk nutrition. This is a hearty, comforting dish, so it’s on the richer side. Here’s a rough breakdown per serving (assuming this recipe serves 6).

Calories: ~530
Protein: 35g (Great for muscle repair and keeping you full!)
Carbohydrates: 32g (The pasta gives you energy for your day.)
Fat: 32g (This is where the creamy, indulgent flavor comes from.)
Sodium: This will be on the higher side due to the Parmesan Garlic sauce and cheeses. If you are monitoring sodium intake, you can look for a lower-sodium sauce, use low-sodium cheese, and not add any extra salt.

*Please note: This is an estimate based on the ingredients used. For precise nutritional information, consider using an online calculator with the exact brands and quantities you use.

Final Thoughts from My Kitchen to Yours

Well, that’s it, folks! My ultimate Crockpot Garlic Parmesan Chicken Pasta. This recipe is more than just a list of ingredients; it’s a promise of a stress-free, incredibly satisfying meal that’s going to have everyone asking for seconds. It’s the kind of food that builds memories around the dinner table.

I hope you love making it (and eating it!) as much as I do. Remember, cooking is an adventure—don’t be afraid to put your own spin on it. If you do make it, I’d be absolutely thrilled if you tagged me @feastical on social media so I can see your beautiful creations! Now, go forth and conquer dinner. You’ve got this.

Your New Favorite Fall Ritual: Pumpkin Donuts That Taste Like a Hug

Hey there, friends! Beau here from Feastical, and I have to ask: is there anything better than the smell of something sweet and spiced frying up in the kitchen on a crisp autumn morning? It’s the kind of aroma that pulls everyone out of bed, no alarm clock needed. If you’ve been chasing that perfect, cozy fall baking project, the one that feels both impressively homemade and soul-warmingly simple, you’ve just found it. Today, we’re making the undisputed champions of the season: Pumpkin Donuts with Cinnamon Sugar & an optional, but highly recommended, Spiced Cream Filling.

Now, I know what some of you might be thinking: “Beau, donuts? That sounds… involved.” But trust me on this one. We’re keeping it friendly in here. These aren’t just any donuts; they’re fluffy, cakey, golden-brown pillows of pure pumpkin joy, rolled in a crackly cinnamon-sugar jacket. And that spiced cream filling? It’s like the best part of a pumpkin pie decided to get all dressed up and move into a donut. It’s rich, it’s light, and it takes this treat to a whole new level of “wow.”

I’ve made this a double batch because, well, generosity is my love language and these disappear faster than the last leaf on an oak tree. So, grab your favorite mixing bowl, put on that apron (the one with the questionable stains that tell the best kitchen stories), and let’s make some memories. This is more than a recipe; it’s an experience. Let’s dig in!

The Dough-Not-Forget Memory

This recipe always takes me right back to my grandma’s kitchen. She wasn’t a fancy pastry chef; she was a “a little of this, a pinch of that” kind of cook, the kind who measured love with a heaping cup. Every fall, without fail, the first truly chilly weekend would trigger her donut-making instinct. The whole house would fill with the warm scent of yeast, pumpkin, and frying oil—a scent I’d later learn is the official perfume of happiness.

My job, as the eager (and shortest) sous-chef, was to man the cinnamon sugar station. I’d stand there with a brown paper bag, and as soon as a batch of golden donuts came out of the oil and drained for just a second, she’d toss them my way. I’d give that bag a series of enthusiastic, slightly chaotic shakes, coating them in that magical, spiced sugar. The rule was always “one for the plate, one for the chef,” and I took my quality control duties very seriously. That simple, joyful ritual of shaking that bag is where this recipe was born. It’s a taste of nostalgia, and I’m so excited to share that feeling with you.

Gathering Your Pumpkin Donut Dream Team

Here’s everything you’ll need for this double batch of autumnal bliss. Don’t be intimidated by the list—a lot of it is pantry staples! I’ve included my chef-y notes and swaps to make this recipe work for you.

For the Pumpkin Donuts (Makes ~24 Donuts)

• 1 cup warm milk (95–105°F): This wakes up the yeast. Think warm bath temperature, not hot. Too hot and it’ll kill the yeast! Chef’s Tip: No dairy? Unsweetened almond or oat milk work perfectly here.
• 3 tsp active dry yeast: The life of the party! This is what gives our donuts their incredible airy, fluffy texture.
• 6 1/2 cups all-purpose flour: The foundation. I like to fluff my flour with a spoon before measuring to avoid dense donuts.
• 2/3 cup granulated sugar: Just the right amount of sweetness to complement the pumpkin spice.
• 1 tsp salt: Crucial for balancing all the flavors. Don’t skip it!
• 1 tsp pumpkin spice: The flavor MVP. If you’re out, make your own with a blend of cinnamon, ginger, nutmeg, and allspice.
• 1 1/3 cups pumpkin puree (not pie mix): This is key! Make sure you grab pure pumpkin puree, not the pre-sweetened pie filling. The cans look very similar, so double-check that label!
• 2 large eggs: They bind everything together and add richness.
• 6 tbsp unsalted butter, softened: For that melt-in-your-mouth tenderness. Chef’s Insight: Let it sit out for an hour before you start. Soft butter incorporates way easier into the dough.
• Optional twist: 1 tsp vanilla extract or 1/4 tsp ground nutmeg: I almost always add the vanilla for a deeper, warmer flavor profile. The extra nutmeg is for my spice lovers!

For the Cinnamon Sugar Coating

• 1 cup granulated sugar: We’re creating that classic, crackly shell.
• 1 1/2 tsp ground cinnamon: The perfect partner for sugar. Adjust to your taste!
• Optional: 1/4 tsp allspice: This is my little secret for an extra layer of warm, complex spice. Highly recommend!

For the Spiced Pumpkin Cream Filling (Optional but Amazing!)

• 8 oz cream cheese, softened: The base of our filling. Full-fat gives the best texture and flavor.
• 1/2 cup pumpkin puree: Doubling down on that pumpkin goodness.
• 1 tsp pumpkin spice: To keep the spice theme going strong.
• 2 tsp vanilla extract (optional): I add this for a flavor boost, but it’s still great without.
• 2 cups powdered sugar: Sweetens and helps thicken the filling.
• 2 cups cold heavy cream: This is what we whip to fold in, creating that light, fluffy, pipeable cloud of cream.

Let’s Make Some Magic: Step-by-Step Donut Domination

Okay, team! Let’s walk through this together. Read through all the steps once before you start—it’s like scouting the trail before a hike. You’ve got this!

1. Wake Up the Yeast: In a small bowl or measuring cup, stir your yeast into the warm milk. Let it sit for 5-10 minutes. You’re waiting for it to get foamy and creamy on top—this is called “proofing” and it’s your sign that the yeast is alive and ready to make your dough rise. If nothing happens, your yeast might be old or your milk was too hot. Start over!
2. Combine the Dry Crew: In the bowl of your stand mixer fitted with a dough hook (you can do this by hand, it’ll just be a workout!), whisk together the flour, sugar, salt, and pumpkin spice. This ensures everything is evenly distributed so you don’t get a pocket of salt in one bite!
3. Bring It All Together: Pour the foamy yeast mixture, pumpkin puree, eggs, and softened butter into the dry ingredients. Chef’s Hack: If you forgot to soften your butter, just cut it into small pieces—it’ll incorporate as you mix.
4. Knead to Perfection: Turn your mixer on low to combine, then increase to medium speed. Let it knead for 8-10 minutes. The dough will be slightly sticky but should pull away from the sides of the bowl. If it’s super sticky, add a tablespoon of flour at a time until it manages. You’re looking for a smooth, elastic dough ball.
5. The First Rise: Grease a large bowl with a little oil or butter. Place your beautiful dough ball in the bowl, turning it once to coat it. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let it rise until doubled in size, about 1 hour. (I like to turn my oven on to its lowest setting for 1 minute, turn it OFF, and then place the bowl in the warm oven.)
6. Shape Your Donuts: Once risen, punch the dough down to release the air. Turn it out onto a lightly floured surface. Roll it out to about a 1/2-inch thickness. Use a donut cutter or a 3-inch round cutter (a drinking glass works in a pinch!) for the outer shape and a 1-inch cutter for the holes. Re-roll the scraps to cut more. Place the donuts and holes on parchment-lined baking sheets.
7. The Second Rise: Cover the shaped donuts loosely with plastic wrap or a towel and let them rise again for 30-45 minutes. They won’t quite double, but they should look puffy.
8. Fry Time! While they rise, heat 2-3 inches of a neutral oil (like vegetable or canola) in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer! This is non-negotiable for perfect donuts. Too cold and they’ll be greasy; too hot and they’ll burn outside before cooking inside. Fry in batches of 2-3 donuts at a time for about 1-2 minutes per side, until deep golden brown. Use a slotted spoon or spider strainer to flip and remove them. Drain on a wire rack set over a baking sheet or on paper towels for a minute.
9. Cinnamon Sugar Coat: While the donuts are still very warm (but cool enough to handle), toss them in the cinnamon sugar mixture. I do this in a bowl, but my grandma’s brown paper bag method is still my favorite for maximum, even coverage. The warmth helps the sugar stick beautifully.
10. Make the Filling (If using): In a large bowl, beat the softened cream cheese, 1/2 cup pumpkin puree, pumpkin spice, and vanilla until smooth and combined. Gradually beat in the powdered sugar. In a separate, chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the pumpkin-cheese mixture until no white streaks remain. Be gentle to keep it airy! Transfer to a piping bag fitted with a round tip (like a Bismarck tip).
11. Fill ‘Em Up: Once the donuts are completely cool, use a skewer or small knife to poke a hole in the side. Insert the piping tip and squeeze gently, filling until you feel the donut weight slightly in your hand. A little bit of cream might peek out—that’s a good thing!

How to Serve These Pumpkin Masterpieces

Presentation is part of the fun! For a classic, homey feel, pile these donuts high on a rustic wooden board or a simple cake stand. They look incredible all jumbled together, with their crackly cinnamon-sugar coats. Don’t forget the donut holes! Serve them in a small bowl nearby—they’re the cook’s treat, but it’s nice to share.

These are best served the day they’re made, ideally within a few hours of frying when they’re at their peak of fluffy perfection. They pair perfectly with a hot cup of coffee, a cold glass of milk, or a steamy chai latte. For a next-level autumn brunch, serve them alongside a savory frittata and some crispy bacon to balance all that sweet, spiced goodness. Honestly, there’s no wrong way to serve a fresh, homemade donut.

Mix It Up! Delicious Variations on a Theme

Once you’ve mastered the classic, feel free to get creative! Here are a few of my favorite twists:

• Chocolate Drizzle: Skip the filling and drizzle melted chocolate or a simple powdered sugar glaze over the cinnamon-sugar coated donuts.
• Apple Cider Glaze: Reduce 1 cup of apple cider down to about 1/4 cup. Mix it with 2 cups of powdered sugar and a pinch of cinnamon to create a thin glaze. Dip the warm donuts in this instead of the cinnamon sugar.
• Maple Bourbon Cream: For the filling, replace the vanilla with 1-2 tablespoons of real maple syrup and a splash of bourbon (optional) for a sophisticated grown-up twist.
• Baked Option: Want to avoid frying? You can try baking these! Preheat oven to 350°F (175°C). Bake on a greased or parchment-lined sheet for 8-10 minutes, until springy to the touch. They’ll be more like donut-shaped rolls, but still delicious! Coat in butter then cinnamon sugar while warm.
• Vegan Swap: Use plant-based milk, a flax egg (1 tbsp ground flax + 3 tbsp water per egg), and vegan butter. For the filling, use vegan cream cheese and chilled coconut cream (the solid part from a can of full-fat coconut milk) instead of heavy cream.

Beau’s Kitchen Confidential

This recipe has evolved so much since those first shaky-bag sessions with my grandma. I’ve learned that the temperature of your ingredients truly matters—cold eggs can re-solidify your softened butter, and too-hot milk will leave you with a flat dough. Patience during the rises is your greatest tool. I once tried to rush the second rise because friends were coming over, and I ended up with delicious, but decidedly dense, pumpkin pucks. They were still eaten, but the lesson was learned!

Also, a funny story: the first time I made the cream filling, I got a little overzealous with the piping bag. I filled one donut so much that it literally burst open when someone took a bite, sending a plume of spiced cream across the room. We still laugh about it. So, pro-tip: fill with confidence, but also with a little restraint!

Donut Dilemmas? We’ve Got Answers.

Q: My dough didn’t rise. What happened?
A: The most common culprits are old yeast (always check the expiration date!) or liquid that was too hot and killed the yeast. Your liquid should be warm to the touch, not scalding. Also, make sure your rising spot is warm and draft-free.

Q: My donuts are raw inside but dark outside.
A: This means your oil was too hot! It cooked the outside before the heat could travel to the center. Let the oil come back down to 350°F between batches and keep a close eye on that thermometer. The temperature will drop when you add cold dough, so adjust your burner as needed.

Q: Can I make the dough ahead of time?
A: Absolutely! After the first rise, punch the dough down, wrap it tightly in plastic wrap, and refrigerate it overnight. The next morning, let it sit on the counter for 30 minutes to take the chill off, then roll, cut, and proceed with the second rise. This actually develops even more flavor!

Q: My cream filling is runny. How can I fix it?
A: This usually happens if your heavy cream wasn’t cold enough or if you overmixed when folding. To fix it, pop the entire bowl into the freezer for 15-20 minutes, then re-whip it. It should firm up nicely.

Pumpkin Donuts with Cinnamon Sugar

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• Author: BeauCollier

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Pumpkin Donuts That Taste Like a Hug

Fluffy, cakey, golden-brown donuts rolled in cinnamon sugar, with an optional spiced cream filling. Perfect for fall mornings, brunches, or any cozy moment. Makes ~24 donuts (double batch).

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Ingredients

Scale 1x2x3x

For the Donuts

• 1 cup warm milk (95–105°F / 35–40°C)

• 3 tsp active dry yeast

• 6 ½ cups all-purpose flour

• 2/3 cup granulated sugar

• 1 tsp salt

• 1 tsp pumpkin spice

• 1 1/3 cups pumpkin puree (not pie filling)

• 2 large eggs

• 6 tbsp unsalted butter, softened

• Optional: 1 tsp vanilla extract or ¼ tsp ground nutmeg

Cinnamon Sugar Coating

• 1 cup granulated sugar

• 1 ½ tsp ground cinnamon

• Optional: ¼ tsp allspice

Spiced Pumpkin Cream Filling (Optional)

• 8 oz cream cheese, softened

• ½ cup pumpkin puree

• 1 tsp pumpkin spice

• 2 tsp vanilla extract (optional)

• 2 cups powdered sugar

• 2 cups cold heavy cream

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Instructions

1. Proof the Yeast

• Stir yeast into warm milk. Let sit 5–10 minutes until foamy.

2. Mix Dry Ingredients

• In a large bowl or stand mixer, whisk flour, sugar, salt, and pumpkin spice.

3. Combine Wet Ingredients

• Add foamy yeast, pumpkin puree, eggs, and softened butter to dry ingredients. Mix until a sticky dough forms.

4. Knead

• Knead 8–10 minutes until smooth and elastic. Add flour 1 tbsp at a time if too sticky.

5. First Rise

• Grease a bowl, place dough inside, cover, and let rise in a warm, draft-free spot until doubled (~1 hour).

6. Shape Donuts

• Punch down dough. Roll to ½-inch thickness. Cut donuts (3-inch cutter) and holes (1-inch cutter). Place on parchment-lined baking sheets.

7. Second Rise

• Cover loosely and let rise 30–45 minutes until puffy.

8. Fry Donuts

• Heat 2–3 inches of neutral oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Drain on a wire rack or paper towels.

9. Cinnamon Sugar Coat

• While warm, toss donuts in cinnamon sugar mixture for an even, crackly coating.

10. Make Filling (Optional)

1. Beat cream cheese, pumpkin puree, pumpkin spice, and vanilla until smooth.

2. Gradually add powdered sugar.

3. Whip cold heavy cream to stiff peaks. Fold gently into pumpkin mixture.

11. Fill Donuts (Optional)

• Poke a hole in cooled donuts and pipe in filling until slightly firm to the touch.

Notes

• Chocolate Drizzle: Skip filling, drizzle melted chocolate or glaze on top.

• Apple Cider Glaze: Reduce 1 cup cider to ¼ cup, mix with 2 cups powdered sugar + pinch cinnamon. Dip donuts warm.

• Maple Bourbon Cream: Add 1–2 tbsp maple syrup + splash bourbon to filling.

• Baked Version: Bake at 350°F (175°C) for 8–10 mins; coat in butter + cinnamon sugar while warm.

• Vegan Option: Use plant milk, flax eggs (1 tbsp + 3 tbsp water per egg), vegan butter; replace cream with whipped coconut cream.

Final Thoughts: More Than Just a Donut

So there you have it, friends—your new favorite fall ritual, from my kitchen to yours. These pumpkin donuts are more than just a treat; they’re an invitation to slow down, to create, and to fill your home with the kind of warmth that lingers long after the last bite is gone.

Whether you’re shaking that bag of cinnamon sugar with the chaotic joy of my inner child, meticulously piping that creamy filling, or simply enjoying the quiet satisfaction of a frying donut turning a perfect golden brown, you’re participating in something special. You’re not just baking; you’re weaving a memory, a scent, a taste that will forever smell like autumn.

This recipe is a love letter to the season, to nostalgia, and to the simple, profound joy of sharing something made by hand. So go ahead, dust the flour off your apron, pour yourself a cup of coffee, and take that first glorious bite. You’ve earned it.

Your New Favorite Grab-and-Go Powerhouse: Pumpkin Protein Muffins

Hey friends, Beau here! Can we talk about that daily struggle for a second? You know the one. It’s 7:15 AM, you’re trying to get out the door, and your stomach is already rumbling with a serious question: “What’s for a snack that won’t leave me crashing by 10 AM?” Or maybe you’re hustling back from the gym, feeling that post-workout hunger hit, and the siren call of the donut shop is just a little too loud. I’ve been there more times than I’d like to admit. That’s exactly why I created these unbelievably delicious, soft, and secretly wholesome Pumpkin Protein Muffins.

Now, I know what you might be thinking. “Protein muffin? Beau, that sounds… dry. And boring.” I get it! I’ve had my fair share of hockey pucks disguised as health food. But trust me on this one. These muffins are the glorious opposite. They’re moist, perfectly spiced with that warm, cozy pumpkin flavor we all crave, and naturally sweetened just enough to feel like a treat. They’re the smart snack that actually satisfies, packing a solid 8-10 grams of protein to keep you fueled and focused. Whether you need a breakfast on the run, a lunchbox hero for the kids, or a post-workout bite that tastes like a reward, these muffins are about to become your new meal prep best friend. So, preheat that oven, friends. We’re baking up a batch of feel-good fuel!

A Batch of Memories: Why These Muffins Mean So Much

This recipe takes me right back to my early days in a tiny apartment kitchen, where my roommates and I were constantly trying to balance our budgets with our big appetites. One fall, a friend of ours was training for a marathon, and she was always on the hunt for snacks that could keep up with her insane schedule. We’d joke that her diet was 50% peanut butter and 50% determination. One rainy Sunday, we decided to create the ultimate “power muffin” for her. We started with a classic pumpkin bread base and began experimenting—swapping in oat flour, adding scoops of protein powder, and sweetening it only with the maple syrup we’d brought back from a trip to Vermont.

The first few batches were… educational. Let’s just say we learned the hard way that too much protein powder creates a fascinatingly dense texture! But finally, we nailed it. The moment we pulled that perfect batch out of the oven, the whole apartment smelled like a cozy fall hug. Our marathon friend adored them, and they became a weekly staple for all of us. For me, these muffins will always symbolize that spirit of community—of cooking for the people you care about, of nourishing their goals, and of sharing something truly delicious that also makes you feel amazing. It’s that same spirit I want to bring to your kitchen today.

Gathering Your Kitchen Crew: The Ingredients

Here’s the all-star lineup that makes these muffins so magical. Don’t stress if you need to make a swap or two—I’ve got your back with plenty of tips!

• 1 cup (96g) oat flour – This is our whole-grain base, giving the muffins a tender, slightly chewy crumb and a lovely nutty flavor. Chef’s Hack: No oat flour? No problem! Just toss old-fashioned or quick oats into a blender and pulse until they form a fine powder. It’s literally that easy.
• 1/2 cup (40g) vanilla protein powder – The protein powerhouse! Vanilla blends perfectly with the pumpkin spice. For the best texture, I recommend a whey-casein blend or a plant-based pea protein blend. Heads up: Using 100% whey protein isolate can sometimes make things gummier, so a blend is your best bet.
• 1/2 tsp baking soda & 1/2 tsp baking powder – Our dynamic leavening duo! They work together to give our muffins a perfect rise and that beautiful domed top.
• 1/2 tsp salt – Crucial for balancing all the sweet and spicy flavors. Don’t you dare skip it!
• 1 1/2 tsp pumpkin pie spice – The heart and soul of the flavor! If you’re out, make your own by whisking together 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, and a pinch of cloves or allspice.
• 1 cup (244g) pumpkin puree – NOT pumpkin pie filling! This is the secret to incredible moisture and that iconic flavor. It also adds a dose of vitamin A.
• 2 large eggs – Our binding agents, helping to hold everything together and add structure.
• 1/3 cup (80ml) maple syrup or honey – Our natural sweeteners. I love the extra layer of flavor maple syrup adds, but honey works beautifully too.
• 1/4 cup (60ml) milk (any kind) – This just helps bring the batter to the perfect pourable consistency. Dairy, almond, oat—use whatever you have.
• 2 tbsp (30ml) melted coconut oil or olive oil – Adds fat for tenderness and moisture. I love the subtle flavor of coconut oil here, but a light olive oil works great if that’s all you have.
• 1 tsp vanilla extract – The flavor enhancer that makes everything taste more like itself.
• Optional: 1/4 cup chopped nuts or dark chocolate chips – Because everything’s better with a little crunch or melty chocolate! Walnuts, pecans, or pepitas are all fantastic choices.

Let’s Get Baking: The Step-by-Step Lowdown

Alright, team! Let’s turn these ingredients into muffin magic. This process is simple, but I’ve packed it with my favorite chef hacks to ensure your success.

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). This is non-negotiable for even baking! Now, grab your 12-cup muffin tin. You can grease each cup with a little butter or oil, but for ultimate ease, I’m a huge fan of using parchment paper liners. They peel away perfectly without sticking, and they just look so darn professional.

Step 2: The Dry Team Assemble!
In a medium-sized bowl, grab your whisk. We’re going to add our oat flour, vanilla protein powder, baking soda, baking powder, salt, and pumpkin pie spice. Now, whisk it all together like you mean it! You’re not just mixing; you’re aerating the flour and making sure those leaveners are evenly distributed. This is your secret for a uniform, non-cratered muffin top. No one wants a baking soda pocket!

Step 3: The Wet Team Party
In a larger bowl, it’s time for the wet ingredients. Add your pumpkin puree, eggs, maple syrup (or honey), milk, melted coconut oil, and vanilla extract. A quick note on the oil: make sure it’s melted but not piping hot, or it might start to cook the eggs when you mix it in. Whisk this all together until it’s completely smooth and beautifully orange. It should look like a creamy, spiced pumpkin latte.

Step 4: The Grand Union
Here’s the most important step: pour the dry ingredients into the wet ingredients. Why wet into dry? It’s just easier to mix without overworking the batter. Now, put that whisk away and grab a spatula or a wooden spoon. Gently fold the dry mix into the wet mix. Stop when you just see the last traces of flour disappear. A few lumps are totally fine—I promise! Overmixing is the enemy of a tender muffin because it develops the gluten in the oat flour and leads to toughness. If you’re adding any mix-ins like chocolate chips or nuts, fold them in now.

Step 5: Portion & Bake
Using a spoon or a cookie scoop, divide the batter evenly among your 12 prepared muffin cups. I like to fill them almost to the top for a nice, big bakery-style muffin. Slide that tin into your preheated oven and set your timer for 18 minutes. The magic number is usually between 18-22 minutes. You’ll know they’re done when the tops are firm to the touch and a toothpick inserted into the center of a muffin comes out with just a moist crumb or clean. No wet batter!

Step 6: The Cool Down
Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, carefully transfer them to a wire rack to cool completely. I know it’s torture, but try to let them cool for at least 15 minutes before diving in. This rest time allows the flavors to meld and the texture to perfect itself.

How to Serve These Beauties

Okay, they’re out of the oven and your kitchen smells incredible. Now what? These muffins are delicious completely naked, but let’s talk about dressing them up!

For the ultimate breakfast or snack, I love them just as they are, maybe warmed up for 15 seconds in the microwave so they’re soft and fragrant. Paired with a cup of coffee or a cold glass of milk, it’s pure bliss.

If you’re feeling a little fancy, turn them into a healthy dessert. Slice one in half, warm it up, and add a smear of almond butter or a dollop of Greek yogurt on top. A drizzle of extra maple syrup and a sprinkle of cinnamon never hurt anybody either!

For a post-workout refuel, pair a muffin with a piece of fruit. The carbs from the muffin and fruit will help replenish your energy stores, and the protein will aid muscle recovery. It’s the perfect one-two punch.

Make It Your Own: Delicious Variations

The beauty of this recipe is its flexibility. Here are a few of my favorite ways to switch it up:

• Chocolate Lover’s Delight: Swap out the pumpkin pie spice for 1/4 cup of cocoa powder and fold in 1/2 cup of dark chocolate chips. You get a rich, chocolatey muffin that still has all the protein benefits.
• Nutty Crunch: Fold in 1/4 cup of chopped pecans or walnuts into the batter. Right before baking, sprinkle the tops with a few extra nuts and a little coarse sugar for a delightful crunch.
• Vegan Version: Use a plant-based vanilla protein powder. Replace the eggs with two “flax eggs” (2 tbsp ground flaxseed mixed with 5 tbsp water, let sit for 5 mins). Use maple syrup instead of honey and any plant-based milk. The texture might be slightly denser but still delicious!
• Spice It Up: Add a pinch of black pepper or a tiny dash of cayenne pepper to the dry ingredients alongside the pumpkin spice. It creates a wonderful, warm depth of flavor that really makes the sweetness pop.
• Lower Sugar Option: You can reduce the maple syrup to 1/4 cup if you prefer a less sweet muffin. The pumpkin puree adds natural sweetness, so it still tastes great!

Beau’s Chef Notes & Kitchen Stories

This recipe has seen it all in my kitchen! I once, in a pre-coffee haze, accidentally used chili powder instead of pumpkin pie spice. Let me tell you, that was a… spicy surprise no one was expecting for breakfast. We salvaged them by turning them into a weirdly good companion to a bowl of chili later that night! So, always double-check your spice jars.

I’ve also learned that the brand of protein powder can make a slight difference in how much liquid it absorbs. If your batter seems unusually thick, don’t panic. Just add another tablespoon or two of milk until it reaches a standard, slightly thick muffin batter consistency. Trust your instincts—you’ve got this!

Your Questions, Answered (FAQs)

Q: My muffins turned out a bit dry. What happened?
A: The most common culprits are overmixing the batter or overbaking. Remember, fold just until combined! Also, all ovens run a little different. Start checking at 18 minutes—if the toothpick comes out clean, they’re done. An extra minute can make a difference.

Q: Can I make these gluten-free?
A> Absolutely! Just ensure your oat flour is certified gluten-free (oats are naturally gluten-free but are often processed in facilities with wheat). That’s all you need to do—this recipe is naturally gluten-free otherwise.

Q: How should I store these muffins, and can I freeze them?
A: For best freshness, keep them in an airtight container at room temperature for 2-3 days. For longer storage, they freeze like a dream! Let them cool completely, then pop them in a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm up straight from the freezer in the microwave for 30-45 seconds.

Q: Can I use a different type of protein powder?
A> You can, but be aware that results may vary. Chocolate protein powder is a great swap for a chocolate version. Collagen peptides can work, but they won’t provide the same structure, so your muffins might be denser and not rise as much. I always recommend a protein powder blend for baking for the best texture.

Pumpkin Protein Muffins

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• Author: BeauCollier

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Description

Hey friends, Beau here! Life moves fast, and sometimes you need a snack that actually keeps you fueled. These Pumpkin Protein Muffins are soft, perfectly spiced, naturally sweet, and pack 8–10 grams of protein each—making them ideal for breakfast on the run, post-workout fuel, or a healthy treat anytime.

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Ingredients

Scale 1x2x3x

Muffins:

• 1 cup (96g) oat flour

• ½ cup (40g) vanilla protein powder

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg + pinch of cloves/allspice)

• 1 cup (244g) pumpkin puree (not pie filling)

• 2 large eggs

• ⅓ cup (80ml) maple syrup or honey

• ¼ cup (60ml) milk (any kind)

• 2 tbsp (30ml) melted coconut or olive oil

• 1 tsp vanilla extract

• Optional: ¼ cup chopped nuts or dark chocolate chips

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Instructions

• Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

• Mix Dry Ingredients: In a medium bowl, whisk together oat flour, protein powder, baking soda, baking powder, salt, and pumpkin pie spice.

• Combine Wet Ingredients: In a large bowl, whisk pumpkin puree, eggs, maple syrup, milk, melted oil, and vanilla until smooth.

• Fold Together: Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined. Fold in any mix-ins. Avoid overmixing.

• Fill & Bake: Divide batter among muffin cups, almost to the top. Bake 18–22 minutes until tops are firm and a toothpick comes out clean or with a moist crumb.

• Cool: Let muffins cool in the pan 5 minutes, then transfer to a wire rack for at least 15 minutes before serving.

Notes

• Moisture Check: If batter seems thick, add 1–2 tbsp milk.

• Chocolate Version: Add ¼ cup cocoa powder and ½ cup dark chocolate chips.

• Nutty Crunch: Fold in ¼ cup chopped nuts and sprinkle some on top.

• Vegan Option: Use flax eggs (2 tbsp flaxseed + 5 tbsp water) and plant-based protein powder.

• Lower Sugar: Reduce maple syrup to ¼ cup; pumpkin puree adds natural sweetness.

Nutrition

• Calories: 150–180 Cal
• Sugar: 8g
• Fat: 6g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 8–10g

Breaking It Down: Nutritional Info*

Knowing what’s in your food is part of feeling good about what you eat! Here’s a general breakdown per muffin (without optional add-ins).

Calories: ~150-180 | Fat: 6g | Carbohydrates: 15g | Fiber: 2g | Sugar: 8g | Protein: 8-10g

These macros make it a balanced snack that provides sustained energy. The protein and fat help keep you full, while the carbs from the oat flour and maple syrup give you a quick energy boost without a major sugar crash. It’s a win-win!

*Please note: This is an estimate based on the specific ingredients I used. Your exact nutritional information may vary depending on the brands you choose. Use an online calculator for precise info based on your ingredients.

Final Thoughts from My Kitchen to Yours

Well, friends, there you have it—my go-to recipe for feeling fueled and fabulous. These Pumpkin Protein Muffins are more than just a recipe; they’re a tool for your busy life. They’re proof that taking a few minutes to prep something wholesome can set you up for a successful, energized day.

I hope you love baking them as much as I do. I hope your kitchen fills with that incredible spiced aroma and that you feel that little spark of pride when you pull your perfect batch out of the oven. Most importantly, I hope you share them. Pack one for your partner’s lunch, leave a few on the counter for your roommates, or bring a plate to your next book club. Good food is meant to be shared, and food that makes you feel good is the best kind of all.

Happy baking, everyone! If you make them, I’d love to hear how it goes. Tag me on social

Sunshine in a Muffin Tin: My Pumpkin Coconut Muffins

Hey there, friends! Beau here, welcoming you back to my kitchen at Feastical. Is there anything quite like the smell of something baking on a crisp morning? That warm, spicy aroma that just wraps around you like your favorite sweater? I live for that feeling. And while I adore a classic pumpkin muffin as much as the next person, I’m always on the hunt for a way to turn the familiar into something a little extraordinary.

That’s how these Pumpkin Coconut Muffins came to be. We’re taking everything we love about fall—the cozy pumpkin, the warming spices—and giving it a totally dreamy, tropical vacation. Imagine the best pumpkin muffin you’ve ever had, but it’s somehow been to the beach. It’s got a little sun-kissed glow from the coconut, an incredible moistness from the coconut oil, and a flavor that’s both deeply comforting and excitingly bright.

These muffins are the perfect bridge between seasons, a little taste of sunshine when the days start getting shorter. They’re ridiculously easy to whip up, filling your kitchen with an insane aroma that will have everyone hovering around the oven. So, let’s ditch the complicated recipes and bake up a batch of pure, uncomplicated joy. I promise, one bite of these moist, fragrant muffins, and you’ll be hooked. Let’s get mixing!

A Little Slice of Paradise & A Kitchen Mishap

This recipe actually has its roots in a bit of a happy accident. A few years back, I was dead set on making my famous pumpkin bread for a last-minute potluck. I had my music going, I was dancing around the kitchen (a common occurrence, just ask my dog, Gus), and I was in the zone. I got to the step where you add the oil and… I realized I had barely a quarter cup of vegetable oil left. Panic mode!

I frantically rummaged through the pantry, and my eyes landed on a giant jar of coconut oil I used for stir-fries. In a moment of “well, it’s worth a shot,” I melted it down, crossed my fingers, and threw it into the batter. For good measure, I tossed in some shredded coconut I found hiding in the back. The result? Pure magic. The bread was insanely moist, with this subtle, sweet tropical note that completely transformed it. It was the hit of the party, and everyone demanded the “new recipe.” I’ve been perfecting that happy little mistake into this muffin recipe ever since. It just goes to show, some of the best creations come from a little improvisation and a lot of heart!

Gathering Your Sunshine Ingredients

Here’s everything you’ll need to make these tropical fall wonders. The beauty of this recipe is in its simple, wholesome ingredients. Let’s break them down!

• 1 3/4 cups (218g) all-purpose flour: The trusty foundation of our muffin. It gives them that perfect, tender structure. For a gluten-free swap, a 1:1 GF baking blend works like a charm!
• 1 tsp baking soda: Our leavening agent – the little powerhouse that makes these muffins rise up nice and tall.
• 1/2 tsp salt: Never skip the salt! It’s not there to make things salty; it’s a flavor enhancer that makes all the other ingredients sing.
• 2 tsp pumpkin pie spice: The soul of autumn in a jar. This cozy blend of cinnamon, ginger, nutmeg, and allspice is what gives these muffins that classic, warm hug feeling.
• 1 cup (244g) pumpkin puree: The star of the show! Please make sure you’re using pure pumpkin puree, not pumpkin pie filling (which has added sugar and spices). It’s the key to that gorgeous color and incredible moisture.
• 2/3 cup (133g) brown sugar: I love brown sugar here for its deep, molasses-like flavor. It adds a richer, more caramelized sweetness than white sugar would.
• 2 large eggs: Our binding agents. They bring the batter together and add to the rich texture. Let them come to room temperature for a smoother batter!
• 1/3 cup (79ml) melted coconut oil: The secret weapon! This replaces traditional butter or oil, giving the muffins a incredible moisture and a subtle, lovely coconut flavor. You’ll taste the difference.
• 1/4 cup (60ml) coconut milk: I use the canned, full-fat kind for maximum creaminess and flavor, but the refrigerated carton stuff or even regular milk will work in a pinch.
• 1 tsp vanilla extract: The classic flavor booster. It rounds out all the other flavors beautifully.
• 1/2 cup (40g) shredded sweetened coconut: This is where we get that wonderful chewy texture and bursts of tropical flavor. Unsweetened will work if you want less sugar, but I love the flavor balance of the sweetened kind here.

For the Optional (But Highly Recommended) Coconut Glaze:

• 1/2 cup (57g) powdered sugar: Creates a smooth, drizzle-able glaze.
• 1–2 tbsp coconut milk: Just enough to thin the sugar into a perfect glaze consistency.
• Toasted coconut flakes for topping: This is the pro move. Toasting coconut brings out its nutty, incredible flavor and adds a fantastic crunch on top.

Baking Up a Storm: Let’s Make These Muffins!

Alright, team! Let’s turn these ingredients into something magical. This process is simple and seriously satisfying. Follow these steps, and you’ll be a muffin master in no time.

1. Preheat and Prep: First things first, get that oven preheating to 350°F (175°C). This is crucial for giving our muffins an instant kick of heat so they rise properly. While it’s warming up, grab your muffin tin. I’m a huge fan of using paper liners for easy cleanup, but you can also generously grease the cups with a little extra coconut oil or baking spray. Chef’s hack: If you want those beautiful, tall muffin tops, only line or grease every other cup in the tin. This gives the batter more room to spread and rise without constraint!
2. Whisk the Dry Team: In a large bowl, grab your whisk and combine the all-purpose flour, baking soda, salt, and pumpkin pie spice. Give it a really good whisk for about 30 seconds. This isn’t just mixing; you’re making sure the baking soda and salt are evenly distributed so every single bite is perfectly risen and seasoned. No one wants a bite of just baking soda! Set this bowl aside.
3. Combine the Wet Team: In a separate, medium-sized bowl, it’s time for the wet ingredients. Add your pumpkin puree, brown sugar, eggs, melted (and slightly cooled) coconut oil, coconut milk, and vanilla extract. Pro tip: Make sure your coconut oil is melted but not piping hot. If it’s too hot, it could accidentally start cooking the eggs when you mix it all together! Whisk everything until it’s completely smooth and beautifully combined. You’ll have a thick, gorgeous orange batter.
4. The Grand Merge: Now, pour your beautiful wet mixture into the bowl with the dry ingredients. This is the most important step: gently fold them together. I use a rubber spatula and make slow, sweeping motions through the middle and around the sides of the bowl. Do NOT overmix! You just want to combine them until the last traces of flour disappear. A few lumps in the batter are totally fine—they’ll work themselves out in the oven. Overmixing is the number one cause of tough, dense muffins.
5. Fold in the Coconut: Once the batter is just combined, sprinkle in your shredded sweetened coconut. Gently fold it in until it’s evenly distributed. Your batter is now ready to rock and roll!
6. Fill and Bake: Using a spoon or a cookie scoop, divide the batter evenly among your 12 prepared muffin cups. I like to fill them almost all the way to the top for those gorgeous, bakery-style big muffin tops. Slide the tin into your preheated oven and bake for 18 to 22 minutes. My chef hack: Rotate the tin halfway through baking for perfectly even cooking. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean with just a crumb or two.
7. The Cool Down: When they’re perfectly golden brown, take the muffin tin out of the oven. Let the muffins cool in the tin for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, carefully transfer them to a wire rack to cool completely. This step is key if you’re adding the glaze—if you put glaze on warm muffins, it’ll just melt right off!
8. Glaze and Garnish (Optional): While the muffins are cooling, you can make the simple glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of coconut milk. Add more milk, a teaspoon at a time, until it reaches a smooth, drizzle-able consistency. If you haven’t already, toast your coconut flakes in a dry skillet over medium heat for 2-3 minutes until golden brown—watch them closely, they burn fast! Once the muffins are cool, drizzle the glaze over the top and sprinkle generously with the toasted coconut. Get ready for glory.

How to Serve These Tropical Treasures

Okay, you’ve resisted eating one straight from the rack (maybe… no judgment here). Now, how do you serve these beauties?

For the ultimate experience, I love serving these muffins slightly warm. Pop one in the microwave for 10-15 seconds to make the coconut flavors extra fragrant and the inside blissfully soft. They are an absolute dream alongside a hot cup of coffee—the bitterness of the coffee pairs perfectly with the sweet, spiced muffin. A latte or chai tea is also a winning combination.

For breakfast or brunch, plate one up with a side of fresh fruit like sliced bananas or berries. The bright, fresh fruit cuts through the richness beautifully. They’re also the star of any holiday or weekend brunch spread. Pile them high on a rustic wooden board or a cute cake stand—they look as good as they taste!

And honestly? They are the perfect afternoon pick-me-up. Pack one in a lunchbox, enjoy one as a post-lunch treat, or simply grab one any time you need a little moment of sweet, spiced comfort. They’re your muffin, enjoy them your way!

Make It Your Own: Delicious Variations

One of my favorite things about this recipe is how adaptable it is. Feel free to get creative and make it suit your taste buds!

• Chocolate Chip Paradise: Fold in 3/4 cup of semi-sweet or dark chocolate chips along with the shredded coconut. Chocolate, pumpkin, and coconut is a trifecta of deliciousness you have to try.
• Nutty Crunch: Add some textural contrast! Fold in 1/2 cup of chopped pecans or walnuts into the batter. You could also sprinkle some on top before baking for a crunchy topping.
• Whole Grain Goodness: Want to make them a bit heartier? You can substitute up to half of the all-purpose flour with whole wheat flour or white whole wheat flour. The flavor is nuttier and fantastic.
• Venture into the Tropics: Feel free to play with other tropical flavors! A tablespoon of rum extract in the glaze would be amazing for an adults-only version. Or, fold in some chopped dried pineapple or mango for little chewy, fruity surprises.
• Make it Vegan: This is an easy one! Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, let sit for 5 mins) instead of the eggs, and make sure your sugar is certified vegan. They’ll be just as moist and delicious.

Beau’s Chef Notes & Kitchen Stories

This recipe has been on quite a journey from that first panicked pumpkin bread to the muffin perfection it is today. I’ve learned a few things along the way. First, the type of coconut oil matters. I prefer unrefined (virgin) coconut oil because it has a stronger coconut aroma and flavor. If you’re not a huge coconut fan, refined coconut oil will give you the moisture without as much of the distinct tropical taste.

Also, a funny story: I once, in a major rush, tried to speed up the cooling process for the glaze by putting the bowl in the freezer for a “minute.” I got distracted talking to my neighbor, and… well, let’s just say I ended up with a rock-solid bowl of sweet ice. Gus thought it was a great new toy. So learn from my mistake—patience is a virtue, especially in baking! These muffins are worth the wait.

Your Questions, Answered!

Q: My muffins turned out dense and gummy. What happened?
A: The most common culprit here is overmixing the batter! When you work the flour too much, you develop the gluten, which leads to a tough texture. Remember, fold gently until *just* combined. The second culprit could be using too much pumpkin puree. Always spoon the puree into your measuring cup and level it off; don’t pack it down.

Q: Can I make these into a loaf instead of muffins?
A: Absolutely! Pour the batter into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The baking time will be much longer, so keep an eye on it.

Q: How should I store these muffins, and do they freeze well?
A: Once completely cool, store them in an airtight container at room temperature for up to 3 days. They also freeze like a dream! Freeze unglazed muffins in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and add the glaze right before serving.

Q: I can’t find pumpkin pie spice. What can I use?
A: No problem! You can make your own blend. A great substitute is: 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice or cloves. Whisk it together and use the full 2 teaspoons.

Pumpkin Coconut Muffins

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• Author: BeauCollier

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Description

Hey friends! Beau here. There’s something magical about the smell of muffins baking on a crisp morning—the warm spices, the cozy pumpkin aroma, it wraps around you like a favorite sweater. These Pumpkin Coconut Muffins take that cozy fall feeling and give it a tropical twist. Moist, fragrant, and lightly sweet with coconut, they’re perfect for breakfast, brunch, or an anytime snack.

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Ingredients

Scale 1x2x3x

For the Muffins:

• 1 ¾ cups (218g) all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 2 tsp pumpkin pie spice

• 1 cup (244g) pumpkin puree (not pie filling)

• 2/3 cup (133g) brown sugar

• 2 large eggs, room temperature

• 1/3 cup (79ml) melted coconut oil

• ¼ cup (60ml) coconut milk

• 1 tsp vanilla extract

• ½ cup (40g) shredded sweetened coconut

Optional Coconut Glaze:

• ½ cup (57g) powdered sugar

• 1–2 tbsp coconut milk

• Toasted coconut flakes for topping

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

3. Combine Wet Ingredients: In another bowl, whisk pumpkin puree, brown sugar, eggs, melted coconut oil, coconut milk, and vanilla until smooth.

4. Combine & Fold: Pour wet mixture into dry ingredients. Gently fold until just combined—don’t overmix. Fold in shredded coconut.

5. Fill & Bake: Divide batter evenly into muffin cups. Bake 18–22 minutes until a toothpick comes out clean. Rotate halfway for even baking.

6. Cool: Let muffins cool 5 minutes in tin, then transfer to a wire rack.

7. Optional Glaze: Mix powdered sugar with coconut milk to drizzle consistency. Drizzle over cooled muffins and top with toasted coconut flakes.

Notes

• Perfect Texture: Overmixing = dense muffins. Fold gently.

• Gluten-Free Option: Use a 1:1 gluten-free baking blend.

• Flavor Boost: Add ¾ cup chocolate chips, ½ cup chopped nuts, or a splash of rum extract in the glaze.

• Loaf Option: Bake in a 9×5-inch loaf pan at 350°F (175°C) for 55–65 minutes.

• Storage: Airtight container at room temp for 3 days; freeze unglazed for up to 3 months. Add glaze after thawing.

Nutrition

• Calories: 240Cal
• Sugar: 15g
• Fat: 11g
• Saturated Fat: 9g
• Fiber: 1g

Nutritional Information (Per Muffin, without glaze)

Disclaimer: I’m a chef, not a nutritionist! This info is an estimate provided by an online calculator and will vary based on specific ingredients and brands used.

Calories: ~240 | Fat: 11g | Saturated Fat: 9g | Carbohydrates: 31g | Fiber: 1g | Sugar: 15g | Protein: 3g

While these are definitely a treat, they’re made with real ingredients like pumpkin, which is a great source of Vitamin A, and coconut oil, which contains healthy fats. Enjoy them as part of a balanced diet!

Final Thoughts from My Kitchen to Yours

Well, friends, there you have it—my heart and soul baked into a Pumpkin Coconut Muffin. This recipe is more than just a list of ingredients; it’s a reminder that the best things in life (and in the

Your Favorite Fall Drink, Now in Muffin Form!

Hey friends, Beau here! Is there anything that signals the cozy arrival of fall more than that first, magical sip of a Pumpkin Spice Latte? That warm hug of pumpkin, the gentle kick of espresso, and those iconic spices that just smell like happiness… it’s a whole vibe. But what if I told you you could have all that incredible flavor, not in a cup, but in a soft, tender, melt-in-your-mouth muffin? Welcome to my kitchen, where we’re baking up a batch of my famous Pumpkin Spice Latte Muffins!

These aren’t just any muffins. They’re the literal embodiment of your favorite coffee shop order, baked into a portable, snackable, utterly irresistible treat. We’re talking a super moist pumpkin muffin base, packed with warm spices and a hint of real coffee depth, all topped off with a sweet, drippy coffee glaze that ties it all together. The best part? Your entire house will smell like a fall-scented candle, but way, way better because you get to eat the results. So, preheat that oven, grab your favorite mug of something warm, and let’s turn that PSL obsession into something you can eat with your hands. Trust me, you’re gonna want to make a double batch.

The Day I Spilled My PSL… And Created Something Better

This recipe has a fun little origin story, as the best recipes often do. A few years back, I was in a classic autumn rush—trying to juggle a warm PSL, my keys, and a grocery bag full of pumpkin puree. You can probably guess what happened next. Yep. A tragic latte spill all over my kitchen counter (and my new shoes!).

As I was frantically cleaning up the sweet, spicy mess, I had a lightbulb moment. The flavors soaking into the paper towels were incredible—the coffee, the pumpkin, the spice. Instead of mourning my lost drink, I thought, “Why not bake these flavors together?” I immediately got to work, adding a scoop of espresso powder to my go-to pumpkin muffin batter and whipping up a simple coffee glaze. The result was nothing short of magic. It was the PSL, reincarnated as the most perfect muffin. Now, I almost thank my past clumsy self for that happy little accident. It gave us this recipe!

Gathering Your PSL Muffin Squad

Here’s the dream team of ingredients that makes these muffins sing. Don’t worry, I’ve got notes and swaps for you because I know we don’t all have the same stuff in our pantries!

For the Muffins:

• 1 3/4 cups (218g) all-purpose flour: The trusty foundation of our muffin. For a slightly denser, heartier muffin, you can swap half for whole wheat pastry flour. It adds a lovely nutty tone.
• 1 tsp baking soda: Our leavening agent! This is what gives the muffins their beautiful rise and soft, airy texture. Make sure it’s fresh for the best lift.
• 1/2 tsp salt: Crucial! Salt is the flavor enhancer here. It makes the sweet taste sweeter and the spices pop. Never skip it.
• 2 tsp pumpkin pie spice: The heart and soul of the spice blend! No pumpkin pie spice? No problem. Make your own with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice or cloves.
• 1 tbsp instant espresso powder: This is our secret weapon for that deep, robust coffee flavor without adding extra liquid. Chef’s Insight: If you only have regular instant coffee, you can use it, but the coffee flavor will be milder. For a serious coffee punch, use a finely ground espresso brew powder.
• 1 cup (244g) pumpkin puree: The star of the show! Please make sure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. It also keeps these muffins incredibly moist.
• 2/3 cup (133g) brown sugar: I prefer brown sugar here for its deep molasses flavor—it pairs perfectly with pumpkin and spice. Light or dark brown works great!
• 2 large eggs: They bind everything together and add richness. For a vegan swap, I’ve had great success with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg).
• 1/3 cup (79ml) vegetable oil: Oil keeps these muffins moist and tender for days, much more so than butter. I use a neutral oil like avocado or canola. Melted coconut oil also works if you like a subtle coconut note.
• 1 tsp vanilla extract: The flavor bridge that ties all the warm notes together.
• 1/4 cup (60ml) milk: Any kind you have! Dairy, almond, oat—it all works beautifully. It just loosens the batter to the perfect consistency.

For the Coffee Glaze:

• 1/2 cup (57g) powdered sugar: Creates a smooth, sweet, drizzle-able glaze. Sift it if it’s lumpy!
• 1–2 tsp brewed espresso or strong coffee: Using liquid coffee instead of milk or water is the key to making this glaze taste like a true latte. Add slowly until you get your perfect drizzling consistency.
• Optional: pinch of cinnamon: A little extra spice never hurt anybody! It adds a pretty speckled look and a flavor boost.

Let’s Get Baking: The Step-by-Step Lowdown

Alright, team! Muffins are one of the easiest, most satisfying things to bake. Follow these steps, and you’ll be a PSL muffin pro in no time.

Step 1: Fire up your oven to 350°F (175°C). This is the perfect muffin temperature—hot enough to get a nice rise but gentle enough to cook through without burning. While it’s heating, line a 12-cup muffin pan with paper liners or give it a really good grease with non-stick spray. This prevents any tragic sticking incidents!

Step 2: In a large bowl, grab your whisk and combine the all-purpose flour, baking soda, salt, pumpkin pie spice, and that all-important instant espresso powder. Whisk it really well! We want those dry ingredients and that espresso powder completely evenly distributed. No one wants a bite with a pocket of baking soda. Chef’s Hack: Whisking the espresso powder with the dry ingredients ensures the coffee flavor is throughout the entire muffin, not just in one spot.

Step 3: In a separate medium bowl, it’s time for the wet team. Combine the pumpkin puree, brown sugar, eggs, vegetable oil, vanilla extract, and milk. Whisk it until it’s completely smooth and homogenous. You’ll have a gorgeous, thick, orange-brown batter that already smells amazing.

Step 4: Here’s the most important step: DO NOT OVERMIX! Pour the wet ingredients into the dry ingredients. Use a spatula and gently fold them together until the flour is just absorbed. It’s okay if there are a few streaks of flour left; it’s better than overmixing! Overmixing develops gluten and leads to tough, dense muffins. We want tender, cloud-like crumbs.

Step 5: Divide that beautiful batter evenly among your 12 prepared muffin cups. I like to use a cookie scoop for less mess and even distribution. They should be about 2/3 to 3/4 of the way full. This is the perfect amount for a great, domed muffin top.

Step 6: Pop the pan into your preheated oven and bake for 18 to 22 minutes. Ovens can be sneaky, so start checking at 18 minutes. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. No wet batter!

Step 7: Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, transfer them to a wire rack to cool completely before glazing. I know, the wait is torture, but if you glaze them while they’re hot, the glaze will just melt and slide right off!

Step 8: While they’re cooling, make your super simple coffee glaze. In a small bowl, whisk the powdered sugar with 1 teaspoon of your brewed espresso or strong coffee. Keep adding coffee, just a few drops at a time, until it reaches a thick but drizzle-able consistency. Too runy? Add a bit more powdered sugar. Too thick? A tiny bit more coffee.

Step 9: The best part! Once the muffins are completely cool, drizzle that glorious coffee glaze over the tops. Use a spoon or put the glaze in a small zip-top bag, snip off the corner, and pipe it on for a more professional look.

How to Serve These Beauties

Okay, you’ve baked the perfect muffins. How do you make them an experience? It’s all in the serving!

Obviously, the number one pairing is a hot beverage. Enjoy one with a fresh-brewed coffee, a steaming latte (a PSL, of course!), or a hot chai tea. The combination is pure autumn bliss.

For plating, these muffins are gorgeous on a simple wooden cutting board or a vintage cake stand. Dust them with a little extra cinnamon or pumpkin pie spice right over the glaze for a pretty finish. They’re the ultimate breakfast treat, the perfect afternoon pick-me-up with your book, or a show-stopping dessert at a fall dinner party. Serve them at your next gathering and just wait for the compliments to roll in.

Mix It Up! Fun PSL Muffin Twists

Once you’ve mastered the classic, get creative! Here are a few of my favorite ways to switch things up:

1. The “Coffee Cake” Crunch: Before baking, make a quick streusel topping! Mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp cold cubed butter, and 1/2 tsp cinnamon with a fork until crumbly. Sprinkle generously over the batter before baking for an incredible crunchy texture.
2. Chocolate Chip Delight: Because chocolate and coffee are a match made in heaven. Fold 3/4 cup of semi-sweet or dark chocolate chips into the batter right before dividing it into the pan.
3. Gluten-Free & Vegan Friendly: Easy! Use a 1:1 gluten-free baking flour blend. For the eggs, use flax eggs, and make sure your sugar is certified vegan. Use a plant-based milk and you’re good to go!
4. Cream Cheese Swirl: Thin 4 oz of softened cream cheese with a tablespoon of sugar and a splash of vanilla. Drop spoonfuls onto the batter in the pan and use a toothpick to swirl it in for a marbled, tangy surprise.
5. Maple Kissed: Replace the brown sugar in the muffin batter with pure maple syrup. Reduce the milk to 2 tbsp to account for the extra liquid. The maple flavor is a natural best friend for pumpkin.

Beau’s Kitchen Notes

This recipe has evolved so much since that first spilled-latte experiment! I initially tried using fresh brewed coffee in the batter, but it made the muffins too wet and diluted the flavor. The instant espresso powder was the game-changer—it delivers a pure, potent coffee punch.

A funny story: I once accidentally used baking powder instead of baking soda. Let’s just say the muffins tasted… metallic and weird, and they rose into weird pointy tops. Always double-check your containers! Now, I keep my baking soda in a clearly labeled jar to avoid any more kitchen mishaps. The journey to a great recipe is full of little lessons!

Your Questions, Answered!

Q: My muffins didn’t dome. They’re flat! What happened?
A: The usual culprit is old or expired baking soda. It loses its potency over time and won’t give your muffins the lift they need. Also, make sure your oven is fully preheated before the pan goes in!

Q: Can I make these without espresso powder?
A> You can, but you’ll lose a lot of the “latte” flavor. In a pinch, you can dissolve 1 tablespoon of instant coffee granules in the 1/4 cup of milk called for in the recipe before adding it to the wet ingredients. The flavor will be milder, though.

Q: How should I store these muffins, and do they freeze well?
A> Because they’re so moist, store them in an airtight container at room temperature for 2-3 days. They freeze beautifully! Freeze the unglazed muffins on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and glaze right before serving.

Q: My glaze is too runny/thick. How can I fix it?

Pumpkin Spice Latte Muffins

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• Author: BeauCollier

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Description

Pumpkin Spice Latte Muffins

Cozy, tender pumpkin muffins infused with coffee flavor, warm fall spices, and topped with a sweet coffee glaze—your favorite fall drink, now in muffin form!

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Ingredients

Scale 1x2x3x

For the Muffins

• 1 3/4 cups (218g) all-purpose flour (or swap 1/2 cup for whole wheat pastry flour)

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves/allspice)

• 1 tbsp instant espresso powder (or 1 tbsp instant coffee granules dissolved in milk)

• 1 cup (244g) pumpkin puree (not pumpkin pie filling)

• 2/3 cup (133g) brown sugar

• 2 large eggs (or 2 flax eggs for vegan)

• 1/3 cup (79ml) vegetable oil (neutral oil like canola or avocado)

• 1 tsp vanilla extract

• 1/4 cup (60ml) milk (any kind)

For the Coffee Glaze

• 1/2 cup (57g) powdered sugar, sifted

• 1–2 tsp brewed espresso or strong coffee

• Optional: pinch of cinnamon for garnish

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Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with paper liners or grease well.

2. Mix Dry Ingredients

• In a large bowl, whisk flour, baking soda, salt, pumpkin pie spice, and instant espresso powder until well combined.

3. Mix Wet Ingredients

• In a medium bowl, whisk pumpkin puree, brown sugar, eggs, oil, vanilla, and milk until smooth.

4. Combine

• Pour wet ingredients into dry. Gently fold with a spatula until just combined; a few streaks of flour are okay.

5. Portion

• Divide batter evenly among muffin cups (about 2/3–3/4 full).

6. Bake

• Bake 18–22 minutes until tops spring back and a toothpick comes out clean or with a few moist crumbs.

7. Cool

• Cool in pan 5 minutes, then transfer to a wire rack to cool completely before glazing.

8. Glaze

• Whisk powdered sugar with 1 tsp brewed espresso. Adjust consistency with additional coffee or powdered sugar as needed. Drizzle over cooled muffins and optionally sprinkle with cinnamon.

Notes

• Avoid overmixing: gently fold until just combined.

• Use fresh baking soda for proper rise.

• Cool muffins before glazing to prevent melting glaze.

• Freeze unglazed muffins on a sheet, then transfer to freezer bags for up to 3 months. Glaze after thawing.

Nutrition

• Calories: 240 kcal
• Fat: 10g
• Carbohydrates: 33g
• Protein: 3g

A> Glazes are easy to adjust. Too runny? Whisk in more powdered sugar, a tablespoon at a time. Too thick? Add liquid (more coffee or a tiny splash of milk) literally drop by drop until it reaches your desired consistency.

Quick Nutrition Breakdown

Hey, I’m all about balance! Enjoy your treats mindfully. Here’s a general nutritional estimate per muffin (including glaze), but remember, it can vary based on specific ingredients and brands used.

Per Muffin: Approximately 240 calories | 10g fat | 33g carbohydrates | 3g protein

These muffins get their moisture from pumpkin and oil, and the pumpkin puree is a great source of Vitamin A and fiber. While they are a sweet treat, they’re made with real ingredients and no crazy additives. Enjoy them as part of a balanced diet!

Final Thoughts from My Kitchen to Yours

Well, there you have it, friends! My ultimate, feel-good, taste-like-fall Pumpkin Spice Latte Muffins. This recipe is so close to my heart because it came from a simple, messy moment that turned into something truly delicious. That’s what cooking is all about—creativity, experimentation, and a little bit of happy chaos.

Your New Favorite Fall Side Dish is a Muffin (And It’s Not Sweet!)

Hey friends, Beau here from Feastical! Let’s talk about pumpkin. I love it, you love it, but let’s be real—by the time November rolls around, sometimes you need a break from the sugar rush. Between the lattes, the pies, and the cookies, our taste buds are begging for something different. Something… savory.

What if I told you we could take all that cozy, comforting pumpkin goodness and give it a seriously delicious, cheesy, savory makeover? Enter the star of today’s show: my Savory Pumpkin Cheddar Muffins. These little guys are a game-changer. They’re moist, tender, and packed with sharp cheddar, fresh chives, and a hint of garlic. They’re the unexpected hero waiting to be dunked into your next bowl of chili, served alongside a hearty stew, or starring on your weekend brunch table.

This isn’t just another muffin recipe. It’s a flavor experience. It’s proof that pumpkin is one of the most versatile ingredients in your pantry, ready to play for either team—sweet or savory. So, if you’re ready to fall in love with pumpkin all over again, preheat that oven and grab your favorite mixing bowl. We’re about to create some magic.

The “Aha!” Moment: How These Muffins Came to Be

This recipe was born from a happy little kitchen accident, as the best ones often are. A few autumns ago, I was prepping for a big Friendsgiving potluck. My mission was to make my famous from-scratch pumpkin pie. I got a little overzealous with the can opener and ended up with a whole extra cup of pumpkin puree just sitting there on the counter, staring at me.

I couldn’t let it go to waste. My mind started racing. I had a block of extra-sharp cheddar in the fridge, some chives growing in a pot on the windowsill, and a serious craving for something warm and bready. I thought, “What if I made muffins… but skipped the sugar?” I started throwing things into a bowl with the wild, creative confidence of someone who hasn’t yet realized they might be creating a complete disaster.

Twenty minutes later, the kitchen smelled insane—like a cheesy, herby, pumpkin-y dream. I pulled them out, let one cool for exactly 37 seconds (patience is not my virtue), and took a bite. You guys. It was a revelation. They were perfect. They were the hit of the potluck, and I’ve been tweaking and perfecting the recipe ever since. It just goes to show that some of the best culinary adventures start with a simple “What if?”

Gathering Your Savory Pumpkin Dream Team

Here’s everything you’ll need to make a dozen of these glorious muffins. The beauty of this recipe is its simplicity. Let’s break it down, ingredient by ingredient.

• 2 cups (248g) all-purpose flour: The trusty foundation of our muffin. It gives us that perfect, tender crumb. For a whole-wheat version, you can swap in half whole wheat pastry flour, but know it’ll make the muffin a bit denser (in a hearty, delicious way!).
• 2 tsp baking powder & 1/2 tsp baking soda: Our dynamic leavening duo. They work together to give these muffins their perfect rise and light texture. Make sure they’re fresh! If your baking powder is older than a season of The Great British Bake Off, it’s time for a new can.
• 1/2 tsp salt & 1/4 tsp black pepper: Crucial for enhancing all the other flavors. Don’t be shy with them! The pepper adds a little warm kick that plays so nicely with the cheddar.
• 1 tsp garlic powder: This is our secret weapon. It distributes garlic flavor evenly throughout the batter without the risk of biting into a raw, pungent piece of fresh garlic. Trust me on this one.
• 1 cup (244g) pumpkin puree: The star! Not pumpkin pie filling—make sure you grab the plain, pure pumpkin puree. It adds incredible moisture and a subtle, earthy sweetness that balances the cheese.
• 2 large eggs: They bind everything together and add richness. For an egg-free version, a couple of flax eggs (2 tbsp ground flaxseed + 5 tbsp water, left to sit for 5 mins) work great.
• 1/2 cup (120ml) milk: Any kind you have on hand works—whole, 2%, even unsweetened almond or oat milk. It thins the batter to the perfect consistency.
• 1/4 cup (60ml) olive oil or melted butter: Olive oil keeps things moist and lends a fruity note, while melted butter gives that classic, rich, buttery flavor. You can’t go wrong with either.
• 1 cup (115g) shredded sharp cheddar cheese: The bolder the cheddar, the better the muffin. I always shred my own from a block—it melts and incorporates much better than the pre-shredded stuff, which is coated in anti-caking agents.
• 2 tbsp chopped fresh chives: They provide a mild, fresh onion flavor that brightens up the whole muffin. In a pinch, you could use the green parts of scallions or even a teaspoon of dried chives.

Let’s Get Baking: Your Foolproof Guide to Muffin Success

Ready to make some magic? Follow these steps, and you’ll be a savory muffin master in no time. I’ve packed this section with all my favorite chef hacks to ensure your muffins are perfect.

Step 1: Preheat and Prep. Fire up your oven to 375°F (190°C). This is the ideal temperature for getting a nice golden top and a perfectly cooked interior. Now, grab your standard 12-cup muffin tin. Grease it really well with butter or non-stick spray, or line it with parchment paper liners. I’m a fan of the non-stick spray method for maximum golden-brown edges.

Step 2: Whisk the Dry Team. In a large bowl, grab your whisk and combine the flour, baking powder, baking soda, salt, black pepper, and that all-important garlic powder. Whisk it all together until it’s one uniform mixture. This isn’t just about combining; it’s about aerating the flour a little, which leads to a lighter muffin. Chef’s hack: if you’re adding any dry spices like smoked paprika or cayenne, add them now!

Step 3: Unite the Wet Team. In a medium bowl, combine the pumpkin puree, eggs, milk, and your fat of choice (oil or melted butter). Whisk this until it’s completely smooth and there are no streaks of egg white or pumpkin left. You want a gloriously orange, smooth, and slightly thick liquid.

Step 4: The Big Merge. Here’s the key to tender muffins: DO NOT OVERMIX. Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold them together. Stop when you just barely see the last traces of flour disappear. A few lumps are absolutely fine—I promise! Overmixing is the #1 cause of tough, dense muffins.

Step 5: The Flavor Fold-In. Now, gently fold in the shredded cheddar cheese and chopped chives until they’re just evenly distributed. Try to work quickly so you don’t overwork the batter.

Step 6: Portion and Top. Divide the batter evenly among the 12 muffin cups. I like to use a large cookie scoop for less mess and even portions. They should be about ¾ full. For an extra cheesy, gorgeous top, sprinkle a little extra cheese on each one before they go in the oven.

Step 7: Bake to Golden Perfection. Pop the tin into your preheated oven and bake for 18-22 minutes. You’re looking for golden brown edges and a top that springs back lightly when touched. The ultimate test? A toothpick inserted into the center of a muffin should come out clean, maybe with a few moist crumbs, but no wet batter.

Step 8: The Cool Down. Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, transfer them to a wire rack. I know it’s hard, but try to let them cool for at least 10-15 minutes before diving in—this allows the flavors to really settle and develop.

How to Serve These Savory Beauties

Okay, they’re out of the oven and your kitchen smells like a fall wonderland. Now what? These muffins are the ultimate supporting actor—they make everything else on the plate shine.

The Cozy Bowl Companion: This is their starring role. Crumble one right into a big, steaming bowl of chili, beef stew, or potato soup. The muffin soaks up the broth and adds a incredible texture and flavor. It’s a game-changer.

The Brunch All-Star: Move over, boring biscuits! Serve these warm muffins alongside your weekend eggs, bacon, and a fresh salad. They’re a fantastic, unexpected addition to any brunch spread.

The On-The-Go Snack: Grab one on your way out the door. They’re satisfying, packed with flavor, and are a much more interesting alternative to a granola bar. Perfect for a packed lunch, too!

The Appetizer Hero: Slice them in half, toast them lightly, and schmear them with a creamy herbed goat cheese or a soft garlic and herb butter. Instant, impressive party appetizer!

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the base recipe, the world is your savory muffin oyster! Here are a few of my favorite ways to switch things up.

• Jalapeño Popper: Add 1-2 tablespoons of finely diced fresh jalapeño (seeds removed for less heat, kept for more!) and swap out half of the cheddar for cream cheese. Just chop the cream cheese into small cubes and fold it in—you’ll get amazing creamy pockets.
• Everything Bagel: Swap the chives for everything bagel seasoning! Fold 2 tablespoons into the batter, and then sprinkle another tablespoon on top with the extra cheese before baking.
• Bacon & Scallion: Because bacon makes everything better. Fold in ½ cup of cooked, crumbled bacon and replace the chives with the green parts of 3-4 chopped scallions.
• Gluten-Free & Dairy-Free: Use a 1:1 gluten-free all-purpose flour blend. For dairy-free, use your favorite plant-based milk, olive oil, and a good vegan cheddar cheese that melts well.
• Herb Garden: Feel free to play with other soft herbs! Fresh thyme, rosemary, or sage would all be fantastic additions. Just keep the total quantity to about 2 tablespoons of finely chopped herbs.

Beau’s Kitchen Notes

This recipe has evolved so much since that first happy accident. I’ve learned that a dash of smoked paprika (about ¼ tsp) adds a wonderful smoky depth that plays incredibly well with the pumpkin and cheese. I also highly recommend letting the batter sit for 5 minutes after you’ve portioned it into the tin before putting it in the oven. This little rest allows the leavening agents to start working and gives you a slightly better rise.

One time, I was filming a video of me making these and I was talking to the camera, gesturing wildly with my spatula, and I completely forgot to add the oil. I didn’t realize it until I was cleaning up and saw the full measuring cup still on the counter. The result? Let’s just say they were… hockey pucks. So learn from my airheaded mistake—double-check your wet ingredients!

Your Questions, Answered

Q: Can I make these muffins ahead of time?
A: Absolutely! They keep wonderfully. Once completely cool, store them in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. They also freeze beautifully for up to 3 months. Just thaw at room temperature or warm them up in a 350°F oven for 10 minutes.

Q: My muffins turned out dense. What happened?
A: The most likely culprit is overmixing the batter. Remember, fold gently until the flour *just* disappears. The other common cause is old or expired baking powder or soda, which loses its lifting power over time.

Q: Can I use fresh pumpkin instead of canned?
A: You sure can! Just make sure you’re using pure, cooked, and pureed pumpkin (or even roasted butternut squash). The key is to make sure it’s not too watery. If your fresh puree seems wet, strain it in a fine-mesh sieve for a bit to remove excess moisture.

Q: My cheese sunk to the bottom. How do I prevent that?
A: This is a common issue. Tossing your shredded cheese in a tablespoon of the dry flour mixture before folding it into the batter helps coat it and prevents it from sinking during baking.

Savory Pumpkin Cheddar Muffins

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• Author: BeauCollier

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Description

Savory Pumpkin Cheddar Muffins

These muffins are tender, cheesy, and full of fall flavor without any added sugar. Perfect as a side for soups, stews, chili, or brunch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (248g) all-purpose flour (or swap 1 cup for whole wheat pastry flour)

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tsp garlic powder

Wet Ingredients

• 1 cup (244g) pumpkin puree (not pie filling)

• 2 large eggs

• 1/2 cup (120ml) milk (any kind)

• 1/4 cup (60ml) olive oil or melted butter

Add-Ins

• 1 cup (115g) shredded sharp cheddar cheese

• 2 tbsp chopped fresh chives (or scallion greens)

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Instructions

1. Prep

• Preheat oven to 375°F (190°C).

• Grease a 12-cup muffin tin or line with parchment liners.

2. Mix Dry Ingredients

• In a large bowl, whisk flour, baking powder, baking soda, salt, black pepper, and garlic powder.

3. Mix Wet Ingredients

• In a medium bowl, whisk together pumpkin puree, eggs, milk, and olive oil/butter until smooth.

4. Combine

• Pour wet ingredients into dry and gently fold with a spatula until just combined. Stop when flour disappears; a few lumps are fine.

5. Fold in Cheese & Chives

• Gently fold shredded cheddar and chives into the batter.

6. Portion & Bake

• Divide batter evenly among muffin cups (about ¾ full). Optionally, sprinkle extra cheese on top.

• Bake 18-22 minutes, until golden and a toothpick inserted comes out clean or with a few moist crumbs.

7. Cool

• Cool in pan 5 minutes, then transfer to a wire rack for 10-15 minutes before serving.

Notes

• Prevent sinking cheese: Toss shredded cheese in 1 tbsp flour before folding in.

• Dense muffins: Avoid overmixing and use fresh baking powder/soda.

• Fresh pumpkin: Use cooked, pureed pumpkin or butternut squash; strain if watery.

Nutrition

• Calories: 220 kcal per muffin
• Fat: 11g
• Carbohydrates: 20g

Nutritional Information*

Alright, let’s talk numbers. It’s always good to know what’s going into your body! Here’s a general breakdown per muffin (based on the recipe as written, using 2% milk and olive oil).

Per Muffin: ~220 calories | 11g fat | 20g carbs | 6g protein

These muffins are a satisfying snack or side. They provide a decent amount of protein and healthy fats from the eggs, oil, and cheese to help keep you full. The pumpkin puree is a great source of Vitamin A and fiber. Remember, this is just an estimate—your exact numbers will vary slightly based on the specific brands of ingredients you use and any substitutions you make.

*This information is provided as a courtesy and is an estimate only. For precise nutritional information, we recommend using a calculator with your exact ingredients.

Final Thoughts from My Kitchen to Yours

Well, there you have it, friends—my complete love letter to the savory side of pumpkin. These muffins are more than just a recipe; they’re a reminder to play with your food, to experiment, and to not be afraid of a little happy accident in the kitchen.

They’re humble, comforting, and utterly delicious. I hope this recipe finds its way into your regular fall rotation and becomes a new tradition, just like it has in my home. Nothing makes me happier than thinking of you all in your kitchens, whipping up a batch of these, and sharing them with the people you love.

Your New Favorite Fall Morning (Or Anytime) Treat Is Here!

Hey friends, Beau here! Is there anything better than that first crisp morning of fall? You know the one I’m talking about. The air gets that little bite to it, the leaves start to put on their fiery show, and all you can think about is wrapping your hands around a warm mug and something delicious baking in the oven. That feeling—that cozy, joyful, everything-is-right-in-the-world feeling—is exactly what I wanted to capture in a recipe. And let me tell you, these Pumpkin Apple Crumble Muffins are it.

We’re talking about the most tender, spiced pumpkin muffin you can imagine, packed with little pockets of soft, sweet-tart apple, and let’s be real—the star of the show—a buttery, crunchy, cinnamon-oat crumble that sits on top like a delicious crown. As these guys bake, your kitchen will smell like a cross between a pumpkin pie, an apple orchard, and pure happiness. It’s the kind of aroma that brings everyone wandering into the kitchen, asking with hopeful eyes, “Is it ready yet?” Whether you’re fueling up for a busy day, hosting a brunch, or just need a 3 PM pick-me-up that feels like a warm hug, these muffins are your answer. So, tie on your favorite apron, and let’s make some magic together!

A Recipe Born from a Happy Kitchen Accident

This recipe has a fun little origin story, as the best ones often do. A few autumns ago, I was in a serious baking mood. I had a can of pumpkin puree begging to be used and a bowl of gorgeous Honeycrisp apples on the counter. The plan was simple: make a pumpkin loaf. But then I saw the remains of a streusel topping I’d made for a coffee cake the day before, sitting in a bowl in the fridge. You know me, I hate wasting anything!

In a moment of pure “what if?” energy, I decided to scrap the loaf idea, grab my muffin tin, and just go for it. I folded the apples right into the pumpkin batter, crumbled that leftover streusel over the top, and crossed my fingers. What came out of the oven was nothing short of legendary. The muffins were perfectly moist from the pumpkin, the apples added this amazing texture and freshness that cut through the spice, and that topping… oh, that topping! It added a crunch and a sweetness that took them from a simple muffin to a full-on dessert-for-breakfast experience. It was a happy accident that instantly became a permanent part of my fall baking rotation, and I am so thrilled to finally be sharing it with you.

Gathering Your Fall Flavor All-Stars

Here’s everything you’ll need to make a dozen of these glorious muffins. The beauty of this recipe is in its simplicity—no fancy equipment or obscure ingredients required!

For the Pumpkin Apple Muffins:

• 1 3/4 cups (218g) all-purpose flour: The trusty foundation of our muffin. For a lighter texture, you can swap in white whole wheat flour for half of this.
• 1 tsp baking soda: Our leavening agent! This is what gives the muffins their beautiful rise and airy crumb. Make sure it’s not expired for maximum puff power.
• 1/2 tsp salt: Crucial for balancing all the sweet flavors and making the spices pop. Don’t skip it!
• 2 tsp pumpkin pie spice: The heart and soul of the flavor! If you’re out, make your own by mixing 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp allspice or cloves.
• 1 cup (244g) pumpkin puree: Not pumpkin pie filling! We want pure, unsweetened pumpkin puree. It adds incredible moisture and that iconic flavor.
• 2/3 cup (133g) brown sugar: I prefer brown sugar here for its deep, molasses-like flavor that pairs perfectly with pumpkin and apple. It also keeps the muffins extra moist.
• 2 large eggs: They bind everything together and add structure. Bring them to room temperature for a smoother batter that rises evenly.
• 1/3 cup (79ml) vegetable oil: Oil keeps these muffins supremely tender and moist long after they’ve cooled. Melted coconut oil or even a light olive oil works great too.
• 1 tsp vanilla extract: The flavor enhancer! A splash of vanilla makes all the other ingredients sing in harmony.
• 1 cup peeled and diced apples: I love the sweet crunch of Honeycrisp or the firm, tart bite of Granny Smith. The contrast is amazing! No need to be precise with the dicing—chunks are good!

For the Oat Crumble Topping:

• 1/3 cup (42g) all-purpose flour: The base of our crumble, helping to create those delightful clumps.
• 1/3 cup (30g) rolled oats: Old-fashioned oats give the best texture and chew. Quick oats will work in a pinch but will be less defined.
• 1/3 cup (67g) brown sugar: Sweetens and helps caramelize the topping for that perfect crunch.
• 1 tsp cinnamon: Because you can never have too much cinnamon in the fall!
• 4 tbsp (57g) unsalted butter, cold and cubed: This is the most important part! Cold butter is the secret to a crunchy, crumbly topping, not a melted, sandy one. Don’t let it warm up!

Let’s Get Baking: Building Your Muffin Masterpieces

Ready to create some kitchen magic? Follow these steps and you’ll be a muffin hero in no time. Remember, baking is about joy, not stress—so have fun with it!

1. Preheat and Prep: Fire up your oven to 350°F (175°C). This gives it plenty of time to reach the perfect, even temperature. Line a 12-cup muffin pan with paper liners or give each cup a generous spritz of non-stick spray. I’m a liner guy—less cleanup!
2. Combine the Dry Goods: In a medium-sized bowl, grab your whisk and combine the flour, baking soda, salt, and pumpkin pie spice. Give it a good whisk for about 30 seconds. This isn’t just mixing; you’re aerating the flour and making sure the leavening is evenly distributed, which means a better rise for every single muffin.
3. Whisk the Wet Wonders: In a larger bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk it until it’s completely smooth and one gorgeous, unified shade of orange. You shouldn’t see any streaks of egg yolk.
4. The Big Merge: Here’s my #1 chef hack for perfect muffins: do not overmix! Pour the dry ingredients into the wet ingredients. Use a spatula and gently fold them together. Stop when you just barely see the last bit of flour disappear. A few lumps are totally fine—I promise! Overmixing is the fast track to tough, dense muffins.
5. Fold in the Fun: Now, gently fold in those beautiful diced apples until they’re evenly distributed throughout the batter.
6. Make the Magic Crumble: In a small bowl, combine the flour, oats, brown sugar, and cinnamon for the topping. Add your cold, cubed butter. Now, get your hands in there (my favorite part!) or use a pastry cutter to work the butter into the dry ingredients. Pinch and rub everything together until you have a mixture that resembles coarse, crumbly sand with some larger pebble-sized bits. Those bigger bits will bake into glorious crunchy clusters.
7. Fill and Top: Divide the batter evenly among the 12 muffin cups. They should be about 3/4 of the way full. Now, be generous! Take handfuls of your crumble topping and pile it high on each muffin cup. Press it down gently so it adheres to the batter.
8. Bake to Perfection: Slide the pan into your preheated oven and bake for 20-24 minutes. Rotate the pan halfway through for even browning. They’re done when the tops are springy to the touch and a toothpick inserted into the center of a muffin (avoid a big apple chunk) comes out clean or with a few moist crumbs.
9. The Hardest Part: Wait! Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, transfer them to a wire rack to cool completely. I know it’s tempting, but try to let them cool for at least 15 minutes—that crumble topping is molten lava fresh out of the oven!

How to Serve Up These Autumn Delights

Okay, they’re out of the oven and your house smells incredible. Now what? These muffins are incredibly versatile.

For the ultimate breakfast or brunch spread, serve them warm alongside a hot cup of coffee or a frothy chai latte. The way the steam from your drink mingles with the warm spices of the muffin is a fall morning ritual I live for.

They also make a fantastic dessert! Warm one up for about 10 seconds in the microwave and serve it à la mode with a scoop of vanilla bean ice cream. The contrast of the warm muffin, cool ice cream, and crunchy topping is a game-changer.

Pack them in lunchboxes, take them on a hike, or enjoy one as your afternoon snack with a cup of tea. They’re a crowd-pleaser anywhere, anytime.

Make It Your Own: Delicious Twists & Swaps

Love the recipe but want to switch it up? Go for it! Baking is all about creativity.

1. Gluten-Free Friendly: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Use certified GF oats in the topping. The texture might be slightly more delicate, but just as delicious!
2. Dairy-Free Delight: The muffin base is already dairy-free! For the crumble, simply replace the cold butter with an equal amount of cold, solid coconut oil or a plant-based butter stick.
3. Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the crumble topping for an extra layer of flavor and crunch.
4. Ginger Zing: Love ginger? Add 1/2 teaspoon of ground ginger to the dry ingredients and/or 2 tablespoons of finely chopped crystallized ginger to the batter with the apples.
5. Whole Wheat Boost: Substitute half of the all-purpose flour (about 7/8 cup) with whole wheat pastry flour for a heartier, fiber-rich muffin with a still-tender texture.

Beau’s Kitchen Notes & Stories

Over the years, I’ve made these muffins more times than I can count, and they’ve never let me down. One time, my nephew was “helping” me and, in his excitement, dumped the entire container of cinnamon into the batter. We soldiered on, and you know what? They were some of the spiciest, most intense muffins ever, but we still ate every last one! The lesson? Don’t be afraid to experiment.

I’ve also learned that the crumble topping is a sacred thing in my house. If I don’t vigilantly guard the cooled muffins, the topping mysteriously disappears from all of them, leaving a trail of crumbs leading to my partner. So consider this your warning—hide one for yourself if you want the full experience!

Your Questions, Answered!

Q: My apples all sunk to the bottom! How do I prevent that?
A: This is a common muffin mystery! Tossing your diced apples in a tiny spoonful of the measured flour (from your dry ingredients) before folding them in helps coat them and provides a bit of grip, preventing them from sinking during baking.

Q: Why were my muffins dry?
A: The most likely culprit is overbaking. Ovens can vary, so start checking at the 18-minute mark. Another reason could be overmixing the batter, which develops too much gluten. Remember, fold gently until just combined!

Q: Can I make these into a loaf instead?
A: Absolutely! Grease a 9×5 loaf pan, pour in the batter, top with crumble, and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The baking time will be much longer.

Q: Can I freeze these muffins?
A> Yes, they freeze beautifully! Let them cool completely, then store them in a single layer in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm them up straight from the freezer in the microwave or oven.

Pumpkin Apple Crumble Muffins

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• Author: BeauCollier

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Description

Hey friends! These muffins capture the essence of fall: tender, spiced pumpkin muffins filled with sweet-tart apples and topped with a buttery, crunchy cinnamon-oat crumble. Perfect for breakfast, brunch, or a cozy snack any time of day.

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Ingredients

Scale 1x2x3x

Muffins

• 1 3/4 cups (218g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp allspice)

• 1 cup (244g) pumpkin puree (100% pure, not pie filling)

• 2/3 cup (133g) brown sugar

• 2 large eggs, room temperature

• 1/3 cup (79ml) vegetable oil (or melted coconut/light olive oil)

• 1 tsp vanilla extract

• 1 cup peeled and diced apples (Honeycrisp or Granny Smith)

Crumble Topping

• 1/3 cup (42g) all-purpose flour

• 1/3 cup (30g) rolled oats

• 1/3 cup (67g) brown sugar

• 1 tsp cinnamon

• 4 tbsp (57g) unsalted butter, cold and cubed

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Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin pan with paper liners or grease generously.

2. Dry Ingredients

• In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

3. Wet Ingredients

• In a large bowl, whisk pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla until smooth.

4. Combine

• Gently fold dry ingredients into wet until just combined. A few lumps are fine.

• Fold in diced apples.

5. Crumble Topping

• In a small bowl, combine flour, oats, brown sugar, and cinnamon.

• Cut in cold butter using a pastry cutter or your fingers until mixture forms coarse crumbs with some larger clusters.

6. Assemble

• Divide batter evenly into muffin cups (¾ full).

• Generously sprinkle crumble on top, pressing gently.

7. Bake

• Bake 20-24 minutes, rotating halfway, until tops are springy and a toothpick inserted near the center comes out clean (avoid large apple chunks).

• Cool 5 minutes in pan, then transfer to a wire rack for at least 15 minutes before serving.

Notes

• Apples sinking? Toss diced apples in a tablespoon of flour before folding in.

• Dry muffins? Avoid overmixing and overbaking. Check at 18 minutes.

• Loaf option: Bake in a 9×5-inch loaf pan 55-65 minutes at 350°F (175°C).

• Freezing: Cool completely, then freeze in a single layer for up to 3 months. Thaw at room temperature or warm before serving.

Nutrition

• Calories: 250 kcal per muffin,
• Fat: 11g
• Carbohydrates: 35g

Nutritional Information*

Alright, let’s talk fuel! While these are definitely a treat, it’s good to know what you’re enjoying. Here’s the approximate breakdown per muffin:

• Calories: ~250 kcal
• Fat: 11g
• Carbohydrates: 35g
• Protein: 3g

*Please note: This is an estimate generated using a nutritional calculator and will vary based on specific ingredients and brands used, as well as portion sizes. For precise dietary needs, it’s always best to calculate using your exact products.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time favorite Pumpkin Apple Crumble Muffins. This recipe is more than just a list of ingredients; it’s a invitation to create, to share, and to fill your home with the incredible smells and tastes of the season. It’s a reminder that the best moments often happen in the kitchen, often by happy accident.

Your New Favorite Muffin is Waiting: Chocolate Pumpkin Muffins

Hey friends, Beau here from Feastical! Let’s talk about that magical moment when two incredible flavors decide to throw a party in your mouth. You know the one. It’s when sweet meets savory, when cozy meets decadent, and when you take a bite of something so good you just have to close your eyes for a second. That, my friends, is the exact experience I’m bringing you today with these unbelievably delicious Chocolate Pumpkin Muffins.

Now, I know what some of you might be thinking. Pumpkin? And chocolate? Together? Trust me on this one. This isn’t some weird, healthy-tasting compromise. This is a rich, deeply moist, and intensely chocolatey muffin that just so happens to get its superpowers from a can of pumpkin. The pumpkin doesn’t scream “PIE!”—instead, it whispers “hello, gorgeous moisture” and “hey, want a muffin that stays soft for days?” It melds with the cocoa powder to create a flavor that’s earthy, warm, and deeply satisfying. We’re finishing them off with a shower of melty chocolate chips and a cheeky pinch of flaky sea salt that cuts through the sweetness perfectly. Think of it as a brownie that decided to get a little more sophisticated and put on a muffin top. And who can blame it?

So, whether you’re looking for the ultimate fall breakfast, a lunchbox superstar, or just a 3 PM pick-me-up that feels like a warm hug, you’ve come to the right place. Grab your favorite mixing bowl, and let’s make your kitchen smell absolutely incredible.

The Accidental Masterpiece: A Kitchen Happy Accident

I have to confess, this recipe was born from a beautiful kitchen mishap. It was a crisp October morning a few years back, and I was in full-on pumpkin mode. My mission: a double batch of my classic spiced pumpkin muffins. I had my podcast on, I was dancing around the kitchen (a common occurrence), and I was merrily scooping flour and spices. In my rhythmic fervor, I grabbed a canister and dumped a generous amount into the wet ingredients before I realized my mistake. Instead of more flour, I had just added a whole cup of my high-quality dark cocoa powder.

My heart sank for a second. There went my beautiful, orange-hued pumpkin muffins! But a chef never wastes good ingredients. I decided to roll with it, adding a bit more liquid to balance out the cocoa’s thirst and crossing my fingers. What emerged from the oven 20 minutes later was nothing short of magic. The kitchen smelled like a chocolatier’s dream, and the muffins were the darkest, most fudgy-looking things I’d ever seen. That first warm bite was a revelation. The pumpkin made the crumb impossibly tender, and the chocolate flavor was deep and complex, not just sweet. It was a happy accident that instantly became a permanent part of my recipe box, and I’ve been refining it for you all ever since.

Gathering Your Muffin-Making Magic

Here’s everything you’ll need to make a dozen of these decadent treats. Remember, baking is a science, but it’s also about feel! I’ve included my chef-y notes to help you understand the “why” behind each ingredient.

• 1 cup (244g) pumpkin puree – Not pumpkin pie filling! Look for 100% pure pumpkin in a can. This is our moisture MVP and the secret to that incredibly tender crumb. Chef’s Insight: If you have leftover canned pumpkin, freeze it in tablespoon portions on a baking sheet, then pop them in a bag for future smoothies or single-serving muffins!
• 2/3 cup (133g) brown sugar – I prefer brown sugar here for its deep molasses flavor and the extra moisture it brings to the party. It complements the pumpkin and chocolate beautifully.
• 1/3 cup (79ml) vegetable oil – Oil keeps these muffins moist far longer than butter would. A neutral oil like vegetable, canola, or even melted coconut oil works perfectly.
• 2 large eggs – Our trusty binders, bringing the whole team together. Make sure they’re at room temperature to create a smoother, more emulsified batter.
• 1 tsp vanilla extract – The flavor booster. It enhances both the chocolate and the warm spices. Use the real stuff if you’ve got it!
• 1 cup (125g) all-purpose flour – The foundation of our muffin structure. For a lighter texture, fluff your flour with a spoon before scooping into the measuring cup, then level it off.
• 1/2 cup (42g) unsweetened cocoa powder – This is where the deep chocolate flavor comes from! Use a good-quality natural cocoa powder for the best taste. Chef’s Tip: Sifting this is non-negotiable to avoid lumpy batter!
• 1 tsp baking soda – Our leavening agent that gives the muffins their perfect rise and tender dome.
• 1/2 tsp salt – Crucial for balancing all the sweetness and making the chocolate flavor pop. Don’t skip it!
• 2 tsp pumpkin pie spice – The warm, cozy essence of fall. If you don’t have any pre-mixed, you can make your own with cinnamon, ginger, nutmeg, and allspice.
• 1/2 cup (120ml) buttermilk or milk – Buttermilk adds a lovely, subtle tang that tenderizes the gluten even further. Substitution Tip: No buttermilk? No problem! Stir 1 ½ tsp of lemon juice or white vinegar into your ½ cup of milk and let it sit for 5 minutes to curdle. Good to go!
• 3/4 cup (130g) chocolate chips – Because more chocolate is always the answer. I use semi-sweet, but dark or milk chocolate would also be fantastic.
• Flaky sea salt for topping – The pro move. A tiny sprinkle on top before baking creates an incredible sweet-and-salty contrast that will have everyone asking for your secret.

Let’s Get Baking: The Step-by-Step Lowdown

Follow these steps, and you’re guaranteed muffin success. I’ve packed this section with all my favorite kitchen hacks to make you feel like a pro.

Step 1: Preheat your oven to 350°F (175°C). This is the golden rule of baking—a properly preheated oven is key for that perfect rise. While it’s heating up, line a 12-cup muffin tin with paper liners or give each cup a generous spray with non-stick cooking spray. Chef’s Hack: For easy cleanup and ultra-release, I like to give the top of the pan a quick spray too, just in case those muffins decide to peak over the edge!

Step 2: In a large bowl, let’s combine our wet ingredients. Grab your whisk and vigorously whisk together the pumpkin puree, brown sugar, and vegetable oil until they’re completely smooth and well-combined. No streaks of oil! Then, whisk in the eggs, one at a time, followed by the vanilla extract. You want this mixture to be gloriously smooth and emulsified. Chef’s Commentary: This is your arm workout for the day. Getting this mixture smooth now means no over-mixing later, which is the key to a tender, not tough, muffin.

Step 3: In a separate, medium-sized bowl, it’s time for the dry team. Here’s a non-negotiable tip: sift your flour, cocoa powder, baking soda, salt, and pumpkin pie spice together. I know, I know, it feels like an extra dish. But sifting not only removes any lumps from the cocoa and flour, it also aerates the mixture, making your muffins lighter and ensuring the leavening is evenly distributed. Trust me, it makes a difference you can taste.

Step 4: Pour the sifted dry ingredients into the wet ingredients. Grab a spatula (not the whisk!) and gently fold them together. Stop when you still see a few dry streaks of flour. It might look a bit thick and shaggy—that’s okay! Now, pour in the buttermilk and continue to fold gently. The batter will loosen up beautifully. Remember, the goal is to mix until just combined. Over-mixing is the enemy of fluffy muffins!

Step 5: Time for the chocolate chips! Reserve a small handful for topping if you’re feeling fancy, then fold the rest into the batter until they’re evenly distributed.

Step 6: Using a cookie scoop or two spoons, divide the batter evenly among the 12 prepared muffin cups. They should be about ¾ of the way full. This is the perfect amount for a beautiful, domed top. Now, sprinkle the tops with those reserved chocolate chips and, most importantly, that flaky sea salt. Just a tiny pinch on each one!

Step 7: Slide the pan into the middle of your preheated oven and bake for 18-22 minutes. The magic test? A toothpick inserted into the center of a muffin should come out with a few moist crumbs clinging to it, but not wet batter. If it comes out completely clean, they might be a tad overdone. Chef’s Hack: Set your timer for 18 minutes and check. Ovens vary, so yours might need the full 22.

Step 8: Let the muffins cool in the pan for about 5 minutes. This allows them to set up so they don’t fall apart when you take them out. Then, transfer them to a wire rack to cool completely. I know it’s hard, but try to let them cool for at least 15 minutes before diving in—the chocolate chips are like molten lava!

How to Serve These Beauties

Honestly, one of these muffins, still slightly warm from the oven and clutched in your hand with a hot cup of coffee is a perfect moment. But let’s get creative!

For a breakfast that feels like a celebration, split one open, slather it with a little salted butter or cream cheese, and watch it melt into all the nooks and crannies. If you’re hosting a brunch, these are an absolute star on the table. Place them on a rustic wooden board or a cute cake stand. For the ultimate dessert experience, warm a muffin for 15 seconds in the microwave and serve it à la mode with a big scoop of vanilla bean ice cream. The contrast of warm muffin and cold ice cream is next-level goodness. They also pack beautifully for picnics, hikes, or as a sweet surprise in a lunchbox.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Here are a few ways to mix it up:

• Gluten-Free Goodness: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with brands like Bob’s Red Mill or King Arthur.
• Dairy-Free Delight: Use your favorite plant-based milk (oat milk is fantastic here) with the lemon juice trick for “buttermilk,” and ensure your chocolate chips are dairy-free.
• Spice It Up: Add a kick of heat by folding in ¼ teaspoon of cayenne pepper with the dry ingredients. Chocolate and chili are a match made in heaven.
• Nutty Professor: Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips for a wonderful crunch.
• Orange Zest Zing: The zest of one orange added to the wet ingredients adds a bright, citrusy note that cuts through the richness beautifully.

Beau’s Kitchen Notes

Over the years, this recipe has seen a few evolutions. I started with all-purpose flour, tried a version with half whole wheat (it works, but it’s denser!), and once, in a moment of madness, I added a swirl of peanut butter. That was a glorious, messy success. The biggest lesson I’ve learned is to embrace the sifting. I used to be a “just whisk it in the bowl” guy, but taking the extra minute to sift the cocoa and flour truly creates a superior, bakery-style texture. Also, the flaky salt topping was a suggestion from my niece, and it was a total game-changer. Never underestimate the wisdom of a nine-year-old with a sweet tooth!

Your Questions, Answered

Q: Can I make these as mini muffins or a loaf?
A: Absolutely! For mini muffins, reduce the baking time to 10-14 minutes. For a loaf, grease a 9×5 inch pan and bake for 55-65 minutes, tenting with foil halfway through to prevent the top from over-browning.

Q: My muffins turned out dense. What happened?
A: The most common culprit is over-mixing the batter. Once you add the flour, mix until *just* combined. Also, make sure your baking soda is fresh and not expired!

Q: Can I freeze these muffins?
A: You bet! These muffins freeze like a dream. Let them cool completely, then store them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm them up in the microwave for 30 seconds.

Q: My toothpick came out clean but the centers seem underdone. Why?
A: Ah, the sneaky chocolate chip! If you hit a chocolate chip with your toothpick, it will come out wet and muddy. Try testing in a few spots to avoid the chips and get a true read on the cake part.

Chocolate Pumpkin Muffins

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• Author: BeauCollier

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Description

Hey friends! If you love chocolate and pumpkin, these muffins are about to become your new obsession. They’re rich, moist, and perfectly chocolatey, with the pumpkin adding a tender crumb that stays soft for days. Sprinkle with chocolate chips and a pinch of flaky sea salt for a cozy, decadent treat—perfect for breakfast, lunchboxes, or an afternoon pick-me-up.

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Ingredients

Scale 1x2x3x

• 1 cup (244g) pumpkin puree – 100% pure pumpkin, not pie filling

• 2/3 cup (133g) brown sugar

• 1/3 cup (79ml) vegetable oil

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 1 cup (125g) all-purpose flour

• 1/2 cup (42g) unsweetened cocoa powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp pumpkin pie spice (or homemade mix of cinnamon, ginger, nutmeg, allspice)

• 1/2 cup (120ml) buttermilk or milk (see tip below)

• 3/4 cup (130g) chocolate chips, divided

• Flaky sea salt for topping

Tip: For homemade buttermilk, stir 1 ½ tsp lemon juice or white vinegar into ½ cup milk and let sit for 5 minutes.

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Instructions

1. Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners or lightly grease.

2. Mix Wet Ingredients

• In a large bowl, whisk together pumpkin puree, brown sugar, and vegetable oil until smooth.

• Add eggs one at a time, then whisk in vanilla extract.

3. Mix Dry Ingredients

• Sift together flour, cocoa powder, baking soda, salt, and pumpkin pie spice in a medium bowl.

4. Combine

• Gently fold dry ingredients into wet ingredients until just combined.

• Fold in buttermilk until batter loosens slightly.

5. Add Chocolate Chips

• Fold in most of the chocolate chips, reserving a few for topping.

6. Fill Muffin Cups

• Divide batter evenly among the 12 cups, filling about ¾ full.

• Top with reserved chocolate chips and a pinch of flaky sea salt.

7. Bake

• Bake 18-22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

• Cool 5 minutes in the pan, then transfer to a wire rack.

Notes

• Don’t over-mix—stir until just combined to keep muffins tender.

• Sifting cocoa and flour gives a lighter, bakery-style texture.

• Flaky sea salt on top enhances flavor and balances sweetness.

• Test muffins in a few spots to avoid hitting chocolate chips with a toothpick.

Nutritional Information (Per Muffin)

Okay, let’s be real: these are a treat, and they’re meant to be enjoyed as such! But here’s a general breakdown of what’s in each delicious muffin. This is an estimate and can vary based on specific ingredients and brands used.

Calories: ~260 | Fat: 12g | Saturated Fat: 3.5g | Carbohydrates: 34g | Fiber: 2g | Sugar: 22g | Protein: 4g

The pumpkin adds a dose of Vitamin A, and using cocoa powder means you’re getting some flavonoids (hello, antioxidants!). To lighten them up a bit, you could reduce the chocolate chips to ½ a cup and use a sugar substitute designed for baking, though I haven’t tested this myself.

Final Thoughts from My Kitchen to Yours

Well, there you have it. My beloved, accidentally-perfected Chocolate Pumpkin Muffins. This recipe is more than just a list of ingredients; it’s a reminder that some of the best things in life come from happy little mistakes and the courage to just go with it. I hope these muffins become a staple in your home, filling your kitchen with the incredible aroma of chocolate and warm spices and filling your people with joy.

I’d love to hear how your baking adventure goes! Did you add nuts? Try the orange zest? Tag me on social @feastical with your creations. Nothing makes me happier than seeing you all in your kitchens, creating and sharing feel-good food.

Happy baking, friends!