Pumpkin Spice and Apple Chickpea Muffins

Pumpkin Spice and Apple Chickpea Muffins. Because fall is finding its way here, and I couldn’t be happier!

Fall! Fall! Fall! Oh, how I love Fall. There’s something absolutely magical about the first crisp breeze that blows through the trees in September. The leaves are still just starting to blush with color, but I can already smell autumn in the air. Fall has always been my favorite season, it feels like the world slows down just a little, inviting us to savor cozy mornings, warm spices, and baked treats fresh from the oven.

And nothing says “welcome fall” quite like these Pumpkin Spice and Apple Chickpea Muffins. Yes, chickpeas, trust me on this one. They add moisture, protein, and a silky texture to the batter, and you’d never know they’re in there. Paired with pumpkin, tart Granny Smith apples, and a swirl of pumpkin spice vanilla glaze, these muffins are everything you want on a chilly morning with a mug of coffee or cider.

Let's start with a homemade Pumpkin Pie Spice recipe.

Homemade Pumpkin Pie Spice

Ingredients

• 3 tbsp ground cinnamon

• 2 tsp ground ginger

• 1 1/2 to 2 tsp ground nutmeg (your preference, it can be a strong flavor for some)

• 1 1/2 tsp ground allspice

• 1 1/2 tsp ground cloves

• 1/4 tsp black pepper

Instructions

1. In a small bowl, whisk all spices together until well combined.

2. Transfer to a small glass jar with a tight lid.

3. Store in a cool, dry place for up to 6 months.

Muffins

• 2 cups whole wheat pastry or All Purpose Flour (your preference)

• 2 tsp baking powder

• 3 tsp pumpkin pie spice

• ½ tsp salt

• 1 cup chopped Granny Smith apple (about 1 apple)

• ⅓ cup chopped pecans (optional)

• 2 eggs

• 1 ½ cups packed brown sugar

• 1 cup canned chickpeas, drained and rinsed

• ¾ cup canned pumpkin

• ¼ cup butter, melted

Pumpkin Spice Vanilla Icing

• 1 cup powdered sugar

• 1/2 to 1 tsp pumpkin pie spice (your preference) I use 1 tsp

• 1 tsp vanilla extract or jarred vanilla bean paste

• 2-4 tbsp heavy cream (enough to reach your desired consistency)

• A pinch of salt

Instructions

1. Preheat the oven to 375°F and line a muffin pan with paper cups.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Toss in the apple chunks and coat them well.

3. Blend the wet ingredients. In a food processor, combine the eggs, brown sugar, chickpeas, pumpkin, and melted butter. Blend until smooth and creamy. If you don't have a food processor, you can use a mixer or a whisk, but you will want to mash the chickpeas into a paste first.

4. Bring it all together. Pour the wet mixture into the dry and gently stir until just combined. Fold in the pecans, if using.

5. Bake. Spoon the batter evenly into muffin cups and bake for 16–18 minutes, or until a toothpick inserted comes out clean. Cool on a rack.

6. Make the icing. Whisk together powdered sugar, pumpkin pie spice, vanilla, and just enough cream to make a smooth, drizzly glaze.

7. Finish with flair. Once the muffins are completely cool, drizzle the icing generously over the tops

These muffins are soft, spiced, and perfectly moist. The pumpkin keeps them tender, the apples add little bursts of tartness, and the chickpeas create a surprisingly light texture. Plus, they’re secretly packed with a bit of extra protein and fiber, which makes reaching for “just one more” feel a little less indulgent.

For me, they’re more than muffins, they’re the taste of fall. The kind of recipe you bake on a Saturday morning while wearing fuzzy socks and a pot of cider simmering on the stove.

So, here’s to fall! May it be filled with pumpkin spice, apples, and muffins that make your kitchen smell like the coziest place on earth.

As always, happy baking!

Jennifer