Our 20 Favorite Fall Muffins to Make

These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Sprinkling the muffins with sugar before baking gives them a crispy top, just like a coffee-shop muffin--but these are a whole lot more nutritious than your average coffee-shop muffin, thanks to wholesome ingredients like white whole-wheat flour. Serve them for breakfast or a grab-and-go snack. Source: Eatingwell.com, July 2019

What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Source: EatingWell.com, July 2019

Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds. Source: EatingWell.com, June 2019

Carrot cake meets muffins in this healthy breakfast recipe. Whole-wheat pastry flour along with plenty of carrots and toasted walnuts add fiber while applesauce keeps the muffins moist and helps cut back on sugar. Source: EatingWell.com, January 2020

These perfectly spiced muffins are diabetic-friendly. Source: Diabetic Living Magazine

These healthy pumpkin-oatmeal muffins will get you in the mood for fall. Sprinkling the muffins with pecans adds a nutty crunch to every bite. Serve them for breakfast or as a grab-and-go snack. Source: EatingWell.com, August 2020

Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal. Source: Diabetic Living Magazine

This sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won't notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make--just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella. Source: EatingWell.com, October 2019

These muffins are the perfect start to any day. Source: Diabetic Living Magazine

Think of crème fraîche as sour cream's richer, thicker, less-sour sibling. In this healthy muffin recipe, it's the secret ingredient that gives these muffins a light texture and rich flavor. The batter is made with extra spices and tons of sweet fruit, which means you won't notice the minimal amount of white sugar. Source: EatingWell Magazine, November/December 2016

The daily recommendation for grains is to make half of them whole-grains. These bran muffins--flavored with banana, apricot and delicious spices--are a tasty and creative way to incorporate whole-grains into your diet. Source: Diabetic Living Magazine

These flourless pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan. Source: EatingWell Magazine, September/October 2018

If you can't find ground roasted buckwheat groats in your grocery store, ask for kasha--its commonly-used name. Check the package label before buying. Kasha is available in fine, medium, and coarse grinds. Source: Diabetic Living Magazine

Buckwheat flour adds fiber to this muffin recipe while blueberries and butternut squash add antioxidants. Savor the muffins for breakfast or snack--they're good for you. Source: Diabetic Living Magazine

Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month. Source: Diabetic Living Magazine

The secret to these delicious low-calorie muffins is a combination of moist, rich pumpkin and flavorful buckwheat. They're also rich in fiber. Source: Diabetic Living Magazine

These Morning Glory muffins are full of everything you'd expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice. Source: EatingWell Magazine, Holiday Issue 1995

Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast. Source: EatingWell Magazine, September/October 1996

A whole orange pulverized in the food processor gives these nutrient-rich date-pumpkin muffins a wonderful intense flavor. Source: EatingWell Magazine, Holiday Issue 1996

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish. Source: EatingWell Magazine, Winter 2004