Pumpkin Spice Breakfast Muffins + A Few Favourite Fall Recipes

We’re more of a pie-than-cake family, and nowhere is that more apparent than at birthdays. My husband’s birthday falls at the end of July—when peaches, cherries, berries, and plums are all bursting with flavour and juice. But the one dessert he asks for every year, without fail, is pumpkin pie.

As a result, I’ve made a lot of pumpkin pies over the years. My current go-to is Erin Jeanne McDowell’s version from The Book of Pie—rich, silky, perfectly spiced (though I cut back the cream to 98g and increase the salt). You can find the recipe here.

And here’s a small but helpful note for Canadian bakers: most American recipes call for a 15 oz can of pure pumpkin puree, which doesn’t match the 398 or 796 mL cans we find here. A 15 oz can equals about 425 g/ mL, which means we are often left with quite a lot of canned pumpkin. Good news—most recipes, pie included, work just fine using the smaller can. And if you do have some left over, there are better things to do with it than let it linger in the fridge.

Like these Pumpkin Brown Butter Blondies—a slightly involved but absolutely worth-it recipe I developed for Chatelaine last year. You’ll find the recipe here.

Or, for something a little more everyday: a proper breakfast muffin. I promise that this is the recipe for truly delicious pumpkin muffins you've been looking for. The recipe leans into the rich, earthy depth of Diaspora Co.’s Pumpkin Spice Blend, which is far more nuanced than most (and considerably less cinnamon-heavy). It pairs beautifully with toasted walnuts, so we’ve gone in generously. A bit of whole wheat flour brings extra flavour and substance, and a salty oat crumble on top seals the deal. Moist, satisfying, and just sweet enough—this is the kind of muffin that makes a strong case for second breakfast.

Pumpkin Spice Breakfast Muffins
Serves 12

Topping:
1/3 cup old-fashioned rolled oats
2 tbsp (20 g) finely chopped toasted walnuts
1/4 cup roasted pepitas
1 tbsp honey
1/4 tsp Diaspora Co. Pumpkin Spice
Pinch* Diamond Crystal Kosher salt
1 tbsp canola oil

Batter:
1 1/3 cups (165 g) all-purpose flour
2/3 cup (84 g) whole wheat flour
2 tsp baking powder
1 tbsp Diaspora Co. Pumpkin Spice
1 1/2 tsp Diamond Crystal Kosher salt
1/2 tsp baking soda
1 1/2 cups (300 g) canned pure pumpkin purée
1/2 cup (100 g) canola oil
1/4 cup (60 g) orange juice
2 large eggs
1 1/4 cups (235 g) lightly packed brown sugar
1 cup (100 g) chopped toasted walnuts

1. Preheat the oven to 375°F. Grease a 12-cup muffin tin or line with paper liners.

2. Spread 120 g of chopped walnuts on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant and golden. Set aside to cool.

3. In a small bowl, combine the oats, 2 tbsp toasted walnuts, pepitas, honey, pumpkin spice, and a pinch of salt. Drizzle in the oil and toss to coat. Set aside.

4. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, pumpkin spice, salt, and baking soda until uniform.

5. In a large bowl, whisk together the pumpkin purée, canola oil, orange juice, and eggs until smooth. Add the brown sugar and whisk again until fully incorporated.

6. Stir the dry ingredients into the wet mixture just until combined. Fold in the remaining toasted walnuts.

7. Divide the batter evenly among the prepared muffin cups. Sprinkle each with a generous spoonful of the oat topping.

8. Bake for 25 minutes, or until the muffins are puffed, set, and the topping is golden brown. Let cool for 5 min before removing from pan.

*Pro tip: While most North American cooks measure a pinch of salt with three fingers, in Sicily, My Sweet, author Victoria Granof shares that Italians use four—resulting in a slightly larger pinch. It's a small change, but one that can deepen the flavour of both sweet and savoury dishes. It’s worth trying (I've been doing it ever since).

These muffins are deeply satisfying—warm with spice, full of texture, and just sweet enough to make a weekday morning feel a little more generous. Order your pumpkin spice and pantry staples online now, and enjoy the season one cosy bake at a time.