Fall Flavours for All: Pumpkin Muffins & Pup-kin Spice Nutter Biscuits

Autumn is my favourite time of year, but this autumn, my pumpkin patch turned into a feast for the local wildlife!

Squirrels and birds swiftly turned my dreams of a glorious backyard harvest into their very own all-you-can-eat buffet, leaving me with nothing but a handful of pitiful stems. Thankfully, the kind folks at the allotment across the road came to my rescue with a pumpkin that was practically begging to be turned into something delicious—so my autumn baking plans weren’t completely ruined after all!

There’s something magical about autumn—the crisp, cool air, the colourful leaves, and of course, everything pumpkin. While I may not have my own pumpkin patch to show off, that hasn’t stopped me from baking up some of my favourite autumn treats.

Whether you’re looking to enjoy a cosy snack or treat your furry friend to something special, I’m excited to share two of my go-to recipes for the season.

So, as they say on Bake Off... on your marks, get set... bake!

Pumpkin Muffins Recipe

These pumpkin muffins are the perfect autumn treat—moist, flavourful, and lightly spiced, they’re ideal for breakfast or a snack. The best part? They’re made in just one bowl and come together in no time.

Ingredients
1 3/4 cups plain flour (or whole wheat for added fibre)
1 cup brown sugar
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 cup pumpkin purée (not pumpkin pie filling)
1/2 cup vegetable oil (or melted coconut oil)
2 large eggs
1/4 cup milk (or almond milk for a dairy-free option)
1 tsp vanilla extract
Optional: 1/2 cup chocolate chips, chopped nuts, or dried cranberries

Instructions

1. Preheat the oven to 175°C (350°F) and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices.

3. In a separate bowl, mix the pumpkin purée, oil, eggs, milk, and vanilla extract.

4. Gradually combine the wet and dry ingredients, stirring until just combined.

5. Add your mix-ins (if using) and divide the batter between the muffin cups.

6. Bake for 18-20 minutes, or until a toothpick comes out clean.

7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

These muffins are best enjoyed warm, maybe with a hot cup of tea or coffee—perfect for those chilly autumn mornings!

Pup-kin Spice Nutter Biscuits Recipe

If, like me, you like to keep an eye on what your dog eats, these dog-friendly pumpkin biscuits are a healthy, tasty treat that your pup will adore… and they're definitely Daisy-approved! Pumpkin is great for digestion, while the peanut butter adds protein and flavour.

Ingredients
1 cup pumpkin purée
1/4 cup natural, unsweetened peanut butter (make sure it’s xylitol-free!)
2 large eggs
2 1/2 cups whole wheat flour (or oat flour for sensitive tummies)

Instructions

1. Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

2. In a large bowl, mix the pumpkin purée, peanut butter, and eggs until smooth.

3. Gradually add the flour, mixing until the dough is thick but manageable.

4. Roll out the dough, cut into shapes ( I used a pumpkin cookie cutter for mine), and place them on the baking sheet.

5. Bake for 20-25 minutes, until golden and firm.

6. Allow the biscuits to cool completely before treating your dog to a little taste of autumn.

So, what are you waiting for? Grab your mixing bowl, preheat your oven, and let’s make some autumn magic happen!

Do you have a favourite autumn recipe? Or perhaps a story about your own pumpkin patch adventure? Drop it in the comments below—I’d love to hear from you!