These Autumn Harvest Spice Muffins are made with roasted, caramelized fruits and veggies for a naturally sweet way to enjoy the fall season! They are Oil Free, Vegan and Gluten Free too;)

Autumn Harvest Spice Muffins

My Autumn Harvest Spice Muffins are totally adaptable! Use what delights you!! Pumpkin, Acorn Squash, Pears, Persimmons would all work beautifully! It’s all about using what’s in season.

Autumn Harvest Spice Muffins

Surprise, surprise, I didn’t add Persimmons to this recipe. I’m hoarding them for a coming attraction;) For these muffins, I used 2 (very ripe) Plantains, 1 Red Beet, 1 Apple and 2 cups chopped Butternut Squash.

Then, I roasted them at 450 Degrees for 30 minutes (until they had nice caramelization.) Of course, I promptly ate about 1/2 c right out of the pan because it was soooo good! Yes, you will have extra. You’re welcome;)

Autumn Harvest Spice Muffins

This recipe calls for 2 cups of fruits/veggies. Since the recipe only calls for 1 cup flour, that means it’s really moist without added oil. Also, the puree serves double duty as an egg replacer! Even though it was sweet enough to my palate, I added the maple syrup to sweeten it up a bit for Julian. But adjust to your taste buds!

Autumn Harvest Spice Muffins
Look at that gorgeous color!

My friend was the inspiration for the cinnamon glaze. He mentioned his favorite baked good is a Cinnamon Roll. Since he will be a recipient of these muffins, I added the glaze just for him.

iAutumn Harvest Spice Muffins

Autumn Harvest Spice Muffins

Autumn Harvest Spice Muffins

Autumn Harvest Spice Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

6 muffins

Autumn Harvest Spice Muffins


  • 2 Cups Roasted Fruit and Veggies, Pureed
  • 1 C Organic Spelt Flour or your favorite GF Flour
  • 1 TBSP Maple Syrup
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Apple Cider Vinegar
  • 1/8 Water or Rice Milk
  • 1Tsp Pumpkin Pie Spice
  • _______________________
  • For the Cinnamon Glaze:
  • 2 TBSP Coconut Oil
  • 2 TBSP Powdered Sugar
  • 1/2 Tsp Cinnamon


  1. Preheat Oven to 350 Degrees
  2. Prepare muffin tin with liners or non-stick Spray
  3. Mix the dry ingredients
  4. Fold in the Puree
  5. Spoon in the Syrup and Rice milk
  6. Stir just until blended
  7. Spoon into muffin cups
  8. Bake 20 minutes or until a toothpick inserted comes out clean*
  9. Once the muffins have cooled, prepare the glaze and spoon over the muffins

*Mine were done in 23 minutes.


“There is nothing wrong with loving the crap out of everything. Negative people have their walls. So never apologize for your enthusiasm. Never. Ever. Never.” ~Ryan Adams


Keep Well,