24 Easy Fall Healthy Baking Recipes for Every Occasion

As the leaves change color and the crisp autumn air sets in, it’s the perfect time to indulge in cozy baked treats. But who says fall baking has to be full of refined sugar and empty calories? Healthy fall baking is all about embracing seasonal ingredients—think pumpkin, apples, sweet potatoes, cranberries, and warming spices—while keeping your recipes wholesome and nutritious.

In this collection, we’ve compiled 24 fall healthy baking recipes that are perfect for breakfast, snacks, or dessert. From tender pumpkin muffins and apple walnut mini loaves to spiced sweet potato bars and cranberry scones, these recipes are naturally sweetened, packed with fiber, and full of autumn flavor. Whether you’re looking to start your day with a nutritious treat, satisfy your afternoon cravings, or share something cozy with family and friends, there’s something here for everyone.

Each recipe is easy to follow, uses accessible ingredients, and is designed to make your fall baking both delicious and guilt-free.

24 Easy Fall Healthy Baking Recipes for Every Occasion

Fall is a season for warmth, comfort, and of course, baking! With these 24 healthy fall baking recipes, you can enjoy all the classic flavors of the season—pumpkin, apple, pear, sweet potato, cranberries, and cozy spices—without sacrificing nutrition. These recipes prove that healthy baking can be indulgent, flavorful, and satisfying.

Whether you’re hosting a brunch, preparing snacks for the week, or looking for a wholesome dessert, these recipes will help you celebrate autumn in a deliciously healthy way. So grab your mixing bowls, preheat your oven, and fill your kitchen with the comforting aromas of fall!

Spiced Pumpkin Oat Muffins

These moist, tender pumpkin oat muffins are packed with fall flavors and wholesome ingredients.

Naturally sweetened with maple syrup and lightly spiced with cinnamon, nutmeg, and ginger, they make a nutritious breakfast or snack option that won’t derail your healthy eating goals.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 cup canned pumpkin puree
• ¼ cup unsweetened applesauce
• ⅓ cup maple syrup
• 2 large eggs
• ½ cup unsweetened almond milk (or any milk of choice)
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
2. In a large bowl, combine oats, flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well.
3. In a separate bowl, whisk together pumpkin puree, applesauce, maple syrup, eggs, almond milk, and vanilla until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in nuts if using. Avoid overmixing to keep muffins tender.
5. Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These spiced pumpkin oat muffins are a fall classic made healthier without sacrificing flavor.

They stay soft for days and are perfect for a quick breakfast or on-the-go snack.

Apple Cinnamon Breakfast Bars

Crunchy on the edges but soft inside, these apple cinnamon breakfast bars are a wholesome fall treat.

Sweetened naturally with apples and a touch of honey, they are loaded with fiber and perfect for a nutritious breakfast or afternoon pick-me-up.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• 2 medium apples, peeled and grated
• ¼ cup coconut oil, melted
• ⅓ cup honey or maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• Optional: ½ cup raisins or chopped dates

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix oats, almond flour, baking powder, cinnamon, and salt.
3. In another bowl, combine grated apples, melted coconut oil, honey, eggs, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in raisins or dates if desired.
5. Spread the batter evenly into the prepared pan. Press lightly to compact.
6. Bake for 25–30 minutes, until the top is golden and firm to the touch. Let cool completely in the pan before slicing into bars.

These apple cinnamon breakfast bars are naturally sweet, filling, and packed with fall flavors.

They are a healthier alternative to store-bought granola bars and can be enjoyed any time of the day.

Healthy Maple Pecan Blondies

These golden blondies are chewy, buttery, and nutty, infused with real maple syrup and toasted pecans.

Made with whole wheat flour and coconut oil, they’re a healthier way to enjoy a fall dessert without refined sugar overload.

Ingredients:

• 1 cup whole wheat flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut oil, melted
• ½ cup pure maple syrup
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped pecans
• Optional: ¼ tsp cinnamon for extra fall flavor

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, whisk together whole wheat flour, baking soda, salt, and cinnamon if using.
3. In another bowl, mix melted coconut oil, maple syrup, egg, and vanilla until smooth.
4. Gradually stir the dry ingredients into the wet mixture until fully incorporated. Fold in chopped pecans.
5. Pour batter into prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted comes out mostly clean with a few crumbs.
6. Cool completely in the pan before slicing into squares.

These maple pecan blondies deliver the perfect balance of sweet, nutty, and chewy textures while using wholesome ingredients.

They’re ideal for an autumn afternoon treat with a cup of tea or coffee.

Sweet Potato Banana Bread

This sweet potato banana bread is naturally moist and lightly sweet, making it a perfect healthy treat for fall.

Packed with fiber and nutrients, it’s an excellent snack or breakfast option that satisfies without overloading on sugar.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato, roasted)
• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• Optional: ½ cup chopped walnuts or dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, mix mashed sweet potato, mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla until smooth.
3. In another bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in walnuts or chocolate chips if using.
5. Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Sweet potato banana bread is a nutritious, naturally sweet fall favorite.

It’s dense, flavorful, and perfect for slicing and enjoying with your morning coffee or tea.

Cranberry Orange Oat Cookies

These soft and chewy cranberry orange oat cookies are bursting with fall flavors.

Sweetened with honey and naturally tangy from cranberries, they make a guilt-free dessert or snack that’s perfect for autumn afternoons.

Ingredients:

• 1 ½ cups rolled oats
• ¾ cup whole wheat flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ cup coconut oil, melted
• ¼ cup honey or maple syrup
• 1 large egg
• 1 tsp vanilla extract
• Zest of 1 orange
• ½ cup dried cranberries
• Optional: ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine oats, whole wheat flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together melted coconut oil, honey, egg, vanilla, and orange zest.
4. Add wet ingredients to dry ingredients and stir until combined. Fold in cranberries and walnuts if using.
5. Scoop tablespoon-sized portions onto prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers.
6. Bake for 10–12 minutes, or until edges are lightly golden. Cool on the sheet for 5 minutes before transferring to a wire rack.

Cranberry orange oat cookies are lightly sweet, chewy, and full of autumn flavor.

They’re a healthier alternative to traditional cookies, perfect for a cozy fall treat.

Pumpkin Chia Seed Cake

This pumpkin chia seed cake is light, fluffy, and nutrient-rich.

With the added fiber and omega-3 from chia seeds, it’s a healthy dessert option for fall that still feels indulgent.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ¾ cup canned pumpkin puree
• ⅓ cup coconut oil, melted
• ¼ cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp chia seeds

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line an 8-inch round cake pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth. Stir in chia seeds.
4. Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
5. Pour batter into prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pumpkin chia seed cake is a light and nourishing fall dessert that pairs perfectly with a warm cup of tea or coffee.

It’s an excellent way to enjoy seasonal flavors while keeping your treat healthy.

Pear Almond Crisp Muffins

These pear almond crisp muffins combine juicy pears with a nutty almond topping for a wholesome fall treat.

Naturally sweetened with maple syrup and lightly spiced with cinnamon, they’re perfect for breakfast or a healthy snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup rolled oats
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 ripe pears, peeled and diced
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup almond slices for topping

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together coconut oil, maple syrup, eggs, and vanilla extract.
4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in diced pears.
5. Divide batter evenly among muffin cups. Sprinkle almond slices on top.
6. Bake for 20–25 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Pear almond crisp muffins are a lightly sweet, nutty, and fruity fall treat.

They’re moist, flavorful, and perfect for enjoying with a cup of warm herbal tea.

Butternut Squash Spice Cake

This butternut squash spice cake is tender, moist, and packed with autumn warmth.

Sweetened with honey and flavored with fall spices, it’s a healthy dessert that feels indulgent.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• 1 cup cooked and mashed butternut squash
• ¼ cup coconut oil, melted
• ⅓ cup honey
• 2 large eggs
• 1 tsp vanilla extract
• Optional: ¼ cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix mashed butternut squash, melted coconut oil, honey, eggs, and vanilla until smooth.
4. Gradually stir dry ingredients into wet mixture until combined. Fold in nuts if desired.
5. Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Cool completely in the pan before slicing.

This butternut squash spice cake is a wholesome, tender dessert that captures the essence of fall.

It’s a perfect treat for cozy evenings or gatherings with friends and family.

Pumpkin Chocolate Chip Mini Loaves

These pumpkin chocolate chip mini loaves are soft, moist, and lightly sweet.

Made with whole wheat flour and natural sweeteners, they are a healthier way to enjoy a fall favorite.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ cup pumpkin puree
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line 6 mini loaf pans with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine pumpkin puree, coconut oil, maple syrup, eggs, and vanilla. Mix until smooth.
4. Gradually fold dry ingredients into wet ingredients. Gently fold in chocolate chips.
5. Divide batter evenly among mini loaf pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow mini loaves to cool completely before slicing.

Pumpkin chocolate chip mini loaves are a wholesome, moist, and chocolatey fall treat.

They’re perfect for breakfast, snack time, or sharing with friends during autumn gatherings.

Maple Pecan Sweet Potato Bars

These chewy sweet potato bars are lightly sweetened with maple syrup and topped with crunchy pecans, making them a perfect fall snack.

Packed with fiber and natural sweetness, they’re both satisfying and wholesome.

Ingredients:

• 1 cup mashed sweet potato (cooked and cooled)
• 1 ½ cups rolled oats
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix oats, almond flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk together mashed sweet potato, coconut oil, maple syrup, egg, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until fully combined. Fold in chopped pecans.
5. Spread batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely before cutting into bars.

Maple pecan sweet potato bars are chewy, nutty, and naturally sweet, making them a deliciously healthy fall treat for breakfast or snack time.

Cinnamon Apple Buckwheat Cake

This light and flavorful cinnamon apple buckwheat cake is naturally sweetened and gluten-free.

With tender apple chunks and warm cinnamon, it’s perfect for cozy fall mornings.

Ingredients:

• 1 ½ cups buckwheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 medium apples, peeled and diced
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup unsweetened almond milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix coconut oil, maple syrup, eggs, vanilla, and almond milk until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in diced apples.
5. Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack.

Cinnamon apple buckwheat cake is moist, naturally sweet, and full of autumn flavor.

It’s a nutritious and cozy treat that pairs beautifully with tea or coffee.

Chai-Spiced Carrot Mini Muffins

These chai-spiced carrot mini muffins are perfectly spiced and lightly sweetened, making them a healthy bite-sized fall snack.

Made with whole wheat flour and natural sweeteners, they’re packed with warmth and flavor.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp cardamom
• ¼ tsp nutmeg
• 1 ½ cups grated carrots
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• Optional: ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup mini muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix grated carrots, coconut oil, maple syrup, eggs, and vanilla extract until combined.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in walnuts if using.
5. Spoon batter into mini muffin cups, filling about ¾ full. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
6. Cool muffins in the tin for 5 minutes before transferring to a wire rack.

Chai-spiced carrot mini muffins are moist, flavorful, and perfectly sized for snacking.

They bring a cozy, autumnal warmth with every bite.

Cranberry Almond Breakfast Loaf

This cranberry almond breakfast loaf is moist, lightly sweetened, and bursting with tart cranberries and nutty almond flavor.

It’s perfect for a healthy fall breakfast or a wholesome snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 2 large eggs
• ½ cup unsweetened applesauce
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup almond milk (or any milk of choice)
• 1 cup fresh or frozen cranberries
• ½ cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×4-inch loaf pan or line with parchment paper.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, combine eggs, applesauce, maple syrup, vanilla, and almond milk. Mix well.
4. Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in cranberries and almonds.
5. Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for 10 minutes, then transfer to a wire rack before slicing.

Cranberry almond breakfast loaf is tart, nutty, and lightly sweet—a perfect healthy fall treat to start your day.

Spiced Pear Oat Bars

These spiced pear oat bars are chewy, flavorful, and naturally sweetened.

Packed with oats, pears, and fall spices, they’re a great snack or dessert option for autumn.

Ingredients:

• 1 ½ cups rolled oats
• ½ cup whole wheat flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• ½ cup coconut oil, melted
• ⅓ cup maple syrup or honey
• 2 large eggs
• 1 tsp vanilla extract
• 2 medium pears, peeled and chopped

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix oats, whole wheat flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together melted coconut oil, maple syrup, eggs, and vanilla extract.
4. Combine wet and dry ingredients, stirring until just mixed. Fold in chopped pears.
5. Spread batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Allow to cool completely before cutting into bars.

Spiced pear oat bars are soft, chewy, and full of autumn flavors.

They’re ideal for on-the-go breakfasts or a healthy dessert.

Apple Cinnamon Zucchini Muffins

These apple cinnamon zucchini muffins are moist, lightly sweetened, and packed with fruits and vegetables.

A perfect way to enjoy fall flavors in a wholesome, healthy treat.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup grated zucchini
• 1 cup grated apple
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine grated zucchini, grated apple, coconut oil, maple syrup, eggs, and vanilla extract. Mix until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Add nuts if using.
5. Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
6. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Apple cinnamon zucchini muffins are tender, moist, and full of fall flavors.

They make a nutritious breakfast or snack, perfect for cozy autumn mornings.

Pumpkin Gingerbread Cookies

These pumpkin gingerbread cookies are soft, chewy, and lightly sweetened, making them a wholesome fall favorite.

Infused with warm spices and pumpkin puree, they are perfect for autumn gatherings or an afternoon snack.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ cup pumpkin puree
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 large egg

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, salt, and spices.
3. In another bowl, mix pumpkin puree, coconut oil, maple syrup, vanilla, and egg until smooth.
4. Gradually add dry ingredients to wet ingredients and stir until combined.
5. Scoop tablespoon-sized portions onto the baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers.
6. Bake for 10–12 minutes, until edges are firm. Cool on the sheet for 5 minutes before transferring to a wire rack.

Pumpkin gingerbread cookies are soft, fragrant, and lightly sweet—a perfect healthy fall treat for cozy afternoons.

Spiced Sweet Potato Donuts

These baked sweet potato donuts are soft, flavorful, and naturally sweetened with maple syrup.

Perfectly spiced with cinnamon, nutmeg, and ginger, they are a healthy alternative to traditional fried donuts.

Ingredients:

• 1 cup mashed sweet potato
• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a donut pan with coconut oil.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, mix mashed sweet potato, coconut oil, maple syrup, eggs, and vanilla extract until smooth.
4. Gradually fold dry ingredients into wet ingredients until just combined.
5. Spoon batter into prepared donut pan, filling each cavity about ¾ full.
6. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Spiced sweet potato donuts are tender, lightly sweet, and full of fall flavors.

They make a fun, healthy breakfast or snack that everyone will enjoy.

Pumpkin Chai Loaf

This pumpkin chai loaf is moist, fragrant, and lightly sweetened with maple syrup.

Infused with chai spices and pumpkin puree, it’s a wholesome treat that’s perfect for autumn breakfasts or desserts.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• ¼ tsp cardamom
• 1 cup pumpkin puree
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×4-inch loaf pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and chai spices.
3. In another bowl, combine pumpkin puree, coconut oil, maple syrup, eggs, and vanilla extract until smooth.
4. Gradually fold dry ingredients into wet ingredients until just combined.
5. Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pumpkin chai loaf is aromatic, moist, and full of cozy fall spices.

It’s a healthy, flavorful option for breakfast, brunch, or a sweet treat with tea.

Maple Pecan Banana Muffins

These maple pecan banana muffins are moist, naturally sweetened, and packed with wholesome ingredients.

The combination of ripe bananas and toasted pecans gives them a rich, nutty flavor perfect for fall mornings.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• 2 ripe bananas, mashed
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix mashed bananas, coconut oil, maple syrup, eggs, and vanilla until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Fold in pecans.
5. Divide batter evenly among muffin cups. Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
6. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

Maple pecan banana muffins are soft, flavorful, and naturally sweet—a healthy and satisfying treat for breakfast or snack time.

Spiced Pumpkin Oat Bars

These spiced pumpkin oat bars are chewy, lightly sweetened, and infused with warm fall spices.

They make a great on-the-go breakfast or snack that’s both nutritious and satisfying.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 cup pumpkin puree
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a large bowl, mix oats, flour, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk together pumpkin puree, coconut oil, maple syrup, eggs, and vanilla extract.
4. Combine wet and dry ingredients, stirring until fully incorporated.
5. Spread batter evenly in the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
6. Let cool completely before cutting into bars.

Spiced pumpkin oat bars are chewy, flavorful, and full of fall warmth.

They’re a healthy treat perfect for breakfast, snacks, or a lunchbox addition.

Apple Walnut Mini Loaves

These apple walnut mini loaves are tender, moist, and lightly sweetened.

Packed with chunks of fresh apple and crunchy walnuts, they’re a wholesome autumn treat for breakfast or dessert.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup grated apple (about 1 medium apple)
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease or line 6 mini loaf pans with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine grated apple, coconut oil, maple syrup, eggs, and vanilla extract. Mix until smooth.
4. Gradually fold dry ingredients into wet ingredients. Stir in walnuts.
5. Divide batter evenly among mini loaf pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool completely before slicing.

Apple walnut mini loaves are tender, flavorful, and full of fall goodness.

They’re perfect for breakfast, a snack, or even a light dessert.

Pumpkin Cranberry Scones

These pumpkin cranberry scones are tender, slightly sweet, and bursting with fall flavors.

Using whole wheat flour and a touch of maple syrup keeps them wholesome while still indulgent.

Ingredients:

• 2 cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup canned pumpkin puree
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup dried cranberries
• ¼ cup chopped pecans (optional)
• 2–3 tbsp unsweetened almond milk

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin puree, coconut oil, maple syrup, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until a dough forms. If too dry, add almond milk 1 tablespoon at a time until dough is slightly sticky.
5. Fold in cranberries and pecans.
6. Shape dough into a circle about 1-inch thick and cut into 8 wedges. Place on the baking sheet.
7. Bake for 18–22 minutes, until lightly golden. Cool slightly before serving.

Pumpkin cranberry scones are tender, flavorful, and perfect for fall mornings with coffee or tea.

They offer a healthier twist on a classic seasonal treat.

Sweet Potato Coconut Muffins

Moist and naturally sweet, these sweet potato coconut muffins are packed with fiber and flavor.

Coconut adds a subtle richness, while warm spices give them a true autumn vibe.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup cooked and mashed sweet potato
• ¼ cup coconut oil, melted
• ¼ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix sweet potato, coconut oil, maple syrup, eggs, and vanilla extract until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in shredded coconut.
5. Divide batter evenly among muffin cups. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean.
6. Cool muffins in the pan for 5 minutes, then transfer to a wire rack.

Sweet potato coconut muffins are moist, tender, and full of fall warmth.

They make a wholesome breakfast or snack packed with flavor and fiber.

Apple Ginger Mini Loaves

These mini loaves combine sweet apples with a hint of ginger for a naturally sweet, moist, and spiced fall treat. Perfect for individual servings or sharing with friends.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• 1 cup grated apple
• ¼ cup coconut oil, melted
• ⅓ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• Optional: ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease or line 6 mini loaf pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In another bowl, mix grated apple, coconut oil, maple syrup, eggs, and vanilla extract.
4. Gradually fold dry ingredients into wet ingredients. Stir in walnuts if using.
5. Divide batter evenly among mini loaf pans. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean.
6. Cool completely before slicing.

Apple ginger mini loaves are tender, flavorful, and lightly spiced—a perfect autumn snack or breakfast that’s both wholesome and satisfying.