15 Healthy & Easy Fall Baking Recipes

Fall is my baking season. The oven is on more than the heater, and the scent of cinnamon basically becomes my new perfume. But this year, I made a deal with myself — to keep things healthier without losing that dreamy fall flavor.

And guess what? It’s possible. Whether you’re trying to avoid refined sugar, looking for gluten-free goodies, or just want to sneak in some oats and almond flour, these recipes are here to make your kitchen smell like a bakery and your body thank you later.

So grab your favorite sweater, preheat the oven, and let’s dive into 15 healthy and shockingly easy fall baking recipes that scream comfort — minus the crash. 🍂

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1. Almond Butter Pumpkin Blondies (Flourless!)

These melt-in-your-mouth blondies are naturally sweetened, flourless, and powered by protein-packed almond butter. Fudgy, fall-spiced, and made in one bowl!

Ingredients:

• ¾ cup creamy almond butter
• ½ cup pumpkin purée
• ⅓ cup maple syrup
• 1 tsp vanilla extract
• 1 egg
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp baking soda
• Pinch of sea salt
• Optional: dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
2. In a bowl, mix almond butter, pumpkin, maple syrup, vanilla, and egg.
3. Stir in spices, baking soda, and salt. Fold in chocolate chips if using.
4. Spread batter evenly into the pan.
5. Bake for 22–25 mins until edges are golden and center is set.
6. Let cool before slicing (they firm up more once cooled!).

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2. Healthy Apple Cinnamon Oat Bars

These chewy bars are like apple pie in portable form — sweetened with dates and applesauce, with hearty oats and just the right touch of spice.

Ingredients:

• 1 ½ cups rolled oats
• ½ cup unsweetened applesauce
• ½ cup chopped Medjool dates
• 1 cup diced apple (peeled)
• 1 tsp cinnamon
• ¼ tsp ground cloves
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and grease a square baking dish.
2. In a food processor, blend oats, applesauce, dates, vanilla, and spices until combined.
3. Stir in diced apples.
4. Press mixture into baking dish.
5. Bake 30–35 minutes or until firm and golden.
6. Cool completely before slicing into bars.

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3. Maple Sweet Potato Muffins (Gluten-Free)

These pillowy muffins are made with almond flour and mashed sweet potato, making them naturally sweet and super moist. Perfect with your morning chai.

Ingredients:

• 1 cup mashed sweet potato
• 2 eggs
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 1 ½ cups almond flour
• 1 tsp baking soda
• ½ tsp cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. Whisk sweet potato, eggs, maple syrup, and vanilla.
3. Add almond flour, baking soda, cinnamon, and salt. Mix until smooth.
4. Scoop into muffin tin (fill ¾ full).
5. Bake 22–24 minutes or until a toothpick comes out clean.
6. Cool in pan for 10 mins before transferring to wire rack.

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4. Cranberry Orange Breakfast Loaf

Bursting with tart cranberries and zesty orange, this loaf is sweetened with honey and spelt flour — healthy enough for breakfast, cozy enough for dessert.

Ingredients:

• 1 ½ cups spelt flour
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 orange
• 2 eggs
• ⅓ cup honey
• ⅓ cup olive oil
• ½ cup Greek yogurt
• 1 tsp vanilla
• 1 cup fresh cranberries (or frozen, unthawed)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In one bowl, mix flour, baking soda, salt, and orange zest.
3. In another, whisk eggs, honey, oil, yogurt, and vanilla.
4. Combine wet and dry ingredients. Fold in cranberries.
5. Pour into loaf pan and smooth top.
6. Bake 45–50 mins until golden and a toothpick comes out clean.

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5. Carrot Cake Energy Squares (No Bake!)

Packed with oats, shredded carrots, and dates, these taste like carrot cake but require no oven. Just blend, press, chill, and slice!

Ingredients:

• 1 cup rolled oats
• ½ cup shredded carrot
• ½ cup pitted dates
• 2 tbsp almond butter
• 1 tbsp maple syrup
• ½ tsp cinnamon
• Pinch of nutmeg
• 1 tsp vanilla

Instructions:

1. Add oats to food processor and pulse into coarse flour.
2. Add remaining ingredients and pulse until a sticky dough forms.
3. Press into a parchment-lined pan.
4. Refrigerate at least 1 hour.
5. Slice into squares and store chilled.

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6. Healthy Pumpkin Chocolate Chip Cookies

These cookies are soft, chewy, and packed with pumpkin spice — but made without butter or refined sugar. The almond flour gives them an indulgent bite!

Ingredients:

• 1 cup almond flour
• ⅓ cup canned pumpkin
• ¼ cup maple syrup
• 1 egg
• 1 tsp cinnamon
• ¼ tsp baking soda
• Pinch of salt
• ¼ cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet.
2. Mix pumpkin, maple syrup, and egg.
3. Stir in almond flour, cinnamon, baking soda, and salt.
4. Fold in chocolate chips.
5. Scoop tablespoonfuls onto sheet.
6. Bake 10–12 mins. Let cool 5 mins on tray before moving.

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7. Zucchini Banana Bread (Low Sugar)

Naturally moist from zucchini and banana, this healthy twist on banana bread uses coconut flour and only a touch of maple syrup.

Ingredients:

• 1 ripe banana, mashed
• 1 cup grated zucchini (squeeze excess liquid)
• 2 eggs
• 2 tbsp maple syrup
• ¼ cup coconut flour
• ½ tsp cinnamon
• ½ tsp baking powder
• ½ tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
2. In a bowl, whisk banana, zucchini, eggs, and maple syrup.
3. Add coconut flour, cinnamon, baking powder, baking soda, and salt.
4. Stir to combine — batter will be thick.
5. Pour into pan and smooth top.
6. Bake 35–40 mins or until golden and firm.

8. Gluten-Free Pumpkin Chocolate Chip Muffins

Description:
These muffins are a dreamy combo of fall spice and gooey chocolate — soft, fluffy, and totally gluten-free. They’re the kind of treat that disappears before they’ve even cooled.

Ingredients:

• 1 cup almond flour
• ½ cup canned pumpkin puree
• 2 eggs
• ¼ cup maple syrup
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp baking soda
• ⅓ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin.
2. In a bowl, whisk pumpkin, eggs, and maple syrup.
3. Stir in almond flour, baking soda, and spices until smooth.
4. Fold in chocolate chips.
5. Fill muffin cups ¾ full and bake for 22–24 minutes.
6. Cool slightly before devouring.

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9. Apple Oatmeal Bars (No Refined Sugar)

Description:
Think warm apple pie meets chewy granola bar — these bars are packed with fiber, cozy spices, and naturally sweetened with dates and apples.

Ingredients:

• 2 cups rolled oats
• 1 cup unsweetened applesauce
• ½ cup Medjool dates, pitted and blended
• 1 tsp cinnamon
• ½ tsp vanilla extract
• 1 small apple, diced
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Blend dates with applesauce and vanilla into a smooth paste.
3. In a large bowl, mix oats, cinnamon, salt, and apple chunks.
4. Stir in the wet mixture.
5. Press into a greased 8×8 baking pan.
6. Bake for 30 minutes. Cool before slicing.

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10. Sweet Potato Almond Butter Blondies

Description:
These blondies are dense, chewy, and naturally sweet with sweet potato and almond butter — fall dessert meets protein bar.

Ingredients:

• 1 cup mashed sweet potato
• ⅓ cup almond butter
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp cinnamon
• ¼ cup almond flour

Instructions:

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix all ingredients until fully smooth.
3. Pour into the pan and smooth the top.
4. Bake for 25–28 minutes.
5. Let cool before slicing into squares.

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11. Baked Cinnamon Pear Chips

Description:
Crispy, naturally sweet, and insanely addictive — these cinnamon pear chips are the snack your fall afternoons need.

Ingredients:

• 2 ripe but firm pears
• ½ tsp ground cinnamon

Instructions:

1. Preheat oven to 225°F (110°C).
2. Thinly slice pears using a mandolin or sharp knife.
3. Arrange on a baking sheet lined with parchment.
4. Sprinkle with cinnamon.
5. Bake for 1.5 to 2 hours, flipping halfway through.
6. Let cool until crisp.

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12. Maple Chai Baked Donuts

Description:
Warm, fluffy, and chai-spiced with a maple glaze that drips just right. These baked donuts scream sweater weather.

Ingredients:
For Donuts:

• 1 cup whole wheat flour
• 1 tsp baking powder
• ½ tsp chai spice blend
• 1 egg
• ¼ cup maple syrup
• ⅓ cup unsweetened almond milk
• 2 tbsp coconut oil (melted)

For Glaze:

• 2 tbsp maple syrup
• 2 tbsp powdered monk fruit sweetener

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix dry ingredients in one bowl and wet in another.
3. Combine and stir until smooth.
4. Pour into greased donut pan.
5. Bake for 15–17 minutes.
6. Whisk glaze ingredients and drizzle on cooled donuts.

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13. Vegan Zucchini Pumpkin Bread

Description:
Moist, nutty, and sneaky-healthy — this pumpkin-zucchini loaf is a fall mashup you didn’t know you needed.

Ingredients:

• 1 cup grated zucchini
• 1 cup pumpkin puree
• 1¾ cups oat flour
• ½ cup maple syrup
• 1 tsp pumpkin spice
• 1 tsp baking powder
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Grate zucchini and squeeze out excess moisture.
3. In a bowl, combine all ingredients.
4. Pour into a greased loaf pan.
5. Bake for 45–50 minutes.
6. Let cool completely before slicing.

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14. Cranberry Orange Oat Muffins

Description:
Tart cranberries and citrusy orange zest make these muffins bright, cozy, and utterly satisfying — ideal for fall brunches.

Ingredients:

• 1½ cups oat flour
• 1 tsp baking powder
• ½ cup almond milk
• ¼ cup orange juice
• Zest of 1 orange
• ½ cup fresh cranberries
• 2 tbsp maple syrup
• 1 flax egg (1 tbsp flaxseed + 3 tbsp water)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a small bowl, make flax egg and let sit 5 minutes.
3. Mix all wet ingredients together.
4. In another bowl, mix dry ingredients.
5. Combine both and fold in cranberries.
6. Scoop into lined muffin tin and bake 25 minutes.

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15. Butternut Squash Biscuit Bake

Description:
Buttery, flaky biscuits meet sweet roasted squash in this cozy bake — a savory-sweet fall brunch winner.

Ingredients:

• 1½ cups cubed roasted butternut squash
• 1 cup whole wheat flour
• 2 tsp baking powder
• ¼ tsp salt
• 2 tbsp coconut oil (solid)
• ½ cup almond milk

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roast squash cubes in olive oil for 25 minutes.
3. In a bowl, whisk flour, baking powder, and salt.
4. Cut in coconut oil with a fork.
5. Stir in almond milk until dough forms.
6. Fold in squash, drop spoonfuls into a greased baking dish.
7. Bake for 20–22 minutes until golden.