10 Weight Watchers Pumpkin Muffins with SmartPoints

Ready for a guilt-free fall treat? These 10 Weight Watchers pumpkin muffins are soft, spiced, and packed with flavor—without blowing your SmartPoints. Perfect for cozy mornings or a healthy snack. Let’s get baking!

Easy Pumpkin Muffins with Oats

Whether you're craving a cozy fall breakfast or a healthy snack, these Easy Pumpkin Muffins with Oats are a must-try. They're packed with whole grains and warm spices, and come together in under 30 minutes. I love making a double batch to freeze for busy mornings.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 cup rolled oats (use old-fashioned for best texture)
• 1 cup all-purpose flour (or whole wheat for more fiber)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger (optional, but adds warmth)
• 1/4 tsp salt

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (room temperature for better incorporation)
• 1/2 cup vegetable oil (or melted coconut oil)
• 3/4 cup packed brown sugar (light or dark)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the cups well.
2. In a large bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. The batter will be thick and slightly lumpy; do not overmix to avoid tough muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. (Tip: For even portions, use a cookie scoop or an ice cream scoop.)
6. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Rotate the pan halfway through baking for even browning.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. (Tip: For extra moist muffins, brush the tops with a little melted butter after baking.)

Zero in on the cozy flavors of fall with these tender, spiced muffins. The oats add a hearty chew while the pumpkin keeps them incredibly moist. Serve them warm with a smear of butter for breakfast, or pack them in lunchboxes—they freeze beautifully, too.

Pumpkin Muffins with Choco Chips

There's nothing quite like the smell of pumpkin spice wafting through the kitchen, especially when it's mingling with rich chocolate. I've been tweaking this recipe for years, and it's finally just right—moist, tender, and bursting with chocolate chips in every bite.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 ¾ cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup semisweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. (Tip: For extra domed tops, spray the liners lightly with nonstick spray.)
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, whisk the granulated sugar, brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no streaks of flour remain. (Tip: Overmixing can make muffins tough, so fold gently.)
5. Fold in 1 cup of chocolate chips until evenly distributed. (Tip: Reserve a handful of chips to sprinkle on top for a bakery-style look.)
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Undeniably, these muffins are the perfect blend of cozy pumpkin and decadent chocolate. I love grabbing one with my morning coffee or packing them for a fall picnic—they stay moist for days if stored in an airtight container. Trust me, they won't last long!

Gluten-Free Pumpkin Muffins

Venturing into gluten-free baking can be intimidating, but these pumpkin muffins are a game-changer—they're incredibly moist and full of autumn spice. I've tweaked this recipe so many times to get that perfect texture, and now it's my go-to for cozy mornings or impromptu gatherings.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 ¾ cups gluten-free all-purpose flour blend (containing xanthan gum for structure)
• 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup packed brown sugar (or ½ cup granulated + ½ cup brown)

Wet Ingredients

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs, at room temperature (cold eggs can seize the batter)
• ½ cup vegetable oil (or melted coconut oil for a subtle flavor)
• ¼ cup milk (dairy or non-dairy; I use oat milk for extra tenderness)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners—this makes cleanup a breeze.
2. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt. Pro tip: if your flour blend doesn't include xanthan gum, add ½ teaspoon to prevent crumbling.
3. In a large bowl, whisk the brown sugar, pumpkin puree, eggs, oil, milk, and vanilla until smooth and well combined. The mixture should look glossy.
4. Pour the wet ingredients into the dry and stir gently with a rubber spatula just until no streaks of flour remain. Overmixing will make the muffins dense—lumps are totally fine!
5. Divide the batter evenly among the muffin cups, filling each about ¾ full. For bakery-style domes, use a cookie scoop.
6. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This step keeps the bottoms from getting soggy.

Slightly crisp on top and supremely tender inside, these muffins taste like a hug on a crisp fall morning. I love them slathered with butter or cream cheese for an extra indulgence, and they freeze beautifully for spontaneous treats.

Vegan Pumpkin Muffins

With fall in the air, I find myself craving all things pumpkin. These vegan pumpkin muffins are my go-to—fluffy, moist, and completely dairy-free.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour (or whole wheat pastry flour for a heartier muffin)
• 1 cup granulated sugar (or coconut sugar)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/4 cup unsweetened almond milk (or any plant milk)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a separate bowl, whisk the pumpkin puree, oil, almond milk, apple cider vinegar, and vanilla until smooth.
4. Pour the wet ingredients into the dry and stir with a spatula just until combined—no streaks of flour remain. Do not overmix, or the muffins will be tough.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. A cookie scoop makes this easy.
6. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Your kitchen will smell amazing as these bake. The muffins are tender, lightly spiced, and perfect with a cup of coffee. I love them warm with a drizzle of maple glaze—totally optional but so good!

Spicy Pumpkin Muffins with Ginger

Zesty mornings call for something special, and these Spicy Pumpkin Muffins with Ginger are my go-to when I want a kick of warmth in every bite. I love how fresh ginger brightens up the classic pumpkin flavor, making these muffins perfect for fall—or any time you crave a little heat.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Muffin Batter

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground ginger
• 1 tablespoon fresh grated ginger (about a 1-inch piece)
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs (room temperature)
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Tip: For even baking, make sure the oven is fully preheated before you start mixing.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and ground ginger. Set aside.
3. In a large bowl, combine the brown sugar, granulated sugar, and fresh grated ginger. Use your fingers to rub the ginger into the sugars until fragrant—this releases the ginger's oils for maximum flavor.
4. Add the eggs, pumpkin puree, vegetable oil, and vanilla extract to the sugar mixture. Whisk vigorously until smooth and fully combined. Tip: Scrape the bottom of the bowl to ensure no sugar is hiding.
5. Pour the dry ingredients into the wet mixture and fold with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine for tender muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: Use an ice cream scoop for less mess and even portions.
7. Bake for 18–22 minutes, rotating the pan halfway through, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should spring back when lightly pressed.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If you try to remove them too soon, they may stick.

Fresh out of the oven, these muffins are wonderfully moist with a tender crumb and a gentle heat from the ginger. For an extra indulgent breakfast, split one open and slather with salted butter—it's pure comfort in every bite.

Pumpkin Muffins with Nuts and Seeds

Fall is my absolute favorite baking season, and these pumpkin muffins with nuts and seeds are the perfect way to celebrate. They’re packed with cozy spices, crunchy walnuts, and a mix of seeds that add texture and a boost of nutrition. I love making a batch on a crisp Saturday morning—the kitchen smells incredible.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs, at room temperature
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (or pecans)
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup sunflower seeds

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners. This ensures easy removal and even baking.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisking aerates the dry ingredients for a lighter muffin.
3. In a separate medium bowl, whisk the granulated sugar, brown sugar, and oil until well combined. The mixture will look like wet sand.
4. Add the eggs one at a time, whisking well after each addition. Then whisk in the pumpkin puree and vanilla extract until smooth. Don’t worry if it appears slightly curdled—that’s normal.
5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no streaks of flour remain. Tip: Overmixing will make muffins tough, so a few lumps are fine.
6. Fold in the chopped walnuts, pumpkin seeds, and sunflower seeds until evenly distributed. Reserve a tablespoon of seeds for the tops if you like extra crunch.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Use a cookie scoop for consistent sizes.
8. Sprinkle the reserved seeds on top of each muffin (optional). Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms—a trick I learned from my grandmother.

Crunchy tops and tender crumb—these muffins are irresistible warm with a pat of butter. They also freeze beautifully, so I often double the batch for quick breakfasts. For a fun twist, serve them alongside a warm apple cider or your favorite tea.

Pumpkin Muffins with Cream Cheese Filling

During the crisp fall mornings, there's nothing quite like the aroma of pumpkin and spice wafting from the oven. These pumpkin muffins with cream cheese filling are my go-to for a cozy breakfast or a sweet snack, blending moist, spiced crumb with a creamy surprise inside.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/2 cup vegetable oil (or any neutral oil)
• 1/4 cup milk (whole or 2%)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract (for filling)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Make the cream cheese filling: In a small bowl, beat softened cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth and creamy. Set aside. (Tip: Use room-temperature cream cheese to avoid lumps.)
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. In a separate medium bowl, whisk pumpkin puree, eggs, vegetable oil, milk, granulated sugar, brown sugar, and 1 tsp vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks of flour remain. Do not overmix; a few lumps are fine. (Tip: Overmixing develops gluten and makes muffins tough.)
6. Fill each muffin cup about halfway full with batter (about 2 tablespoons). Place a heaping teaspoon of cream cheese filling in the center of each, then top with remaining batter to fill cups about 2/3 full. (Tip: Use a small cookie scoop for even portions.)
7. Bake for 18-22 minutes, until the muffins are golden brown and a toothpick inserted into the muffin (not the filling) comes out clean.
8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (Tip: Cooling too long in the pan can make bottoms soggy.)

Heavenly might be an understatement – the tender, spiced muffin crumb complements the sweet, tangy cream cheese center perfectly. I love serving these slightly warm so the filling is still soft, or at room temperature with a drizzle of maple glaze for extra indulgence. They’re a hit at brunches and bake sales alike.

Mini Pumpkin Muffins for Snacks

With pumpkin season in full swing, I love having these mini muffins on hand for a quick, healthy snack. They’re perfectly portioned for little hands (or mine, let’s be honest) and packed with warm fall spices.

Serving: 24 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup whole wheat flour (or all-purpose for a lighter texture)
• 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup vegetable oil (or melted coconut oil)
• 1/3 cup granulated sugar (can reduce to 1/4 cup for less sweet)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners or grease the cups with nonstick spray.
2. In a large bowl, whisk together 1 cup whole wheat flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. (Tip: Whisking the dry ingredients ensures the spices and leavener are evenly distributed.)
3. In a separate bowl, mix 3/4 cup pumpkin puree, 1/3 cup oil, 1/3 cup sugar, 1 large egg, and 1 teaspoon vanilla until smooth and well combined.
4. Pour the wet ingredients into the dry and stir with a rubber spatula just until no streaks of flour remain—overmixing will make the muffins dense. (Tip: Fold gently; a few lumps are fine.)
5. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. (Tip: Use a small cookie scoop for even, mess-free portions.)
6. Bake for 10–12 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

My favorite way to enjoy these is still warm with a pat of butter melting on top, but they’re also great packed in lunchboxes or as a pre-workout bite. Make a double batch because they disappear fast!

Pumpkin Muffins with Maple Syrup Glaze

Recently, I found myself craving the cozy flavors of fall in the middle of spring. These pumpkin muffins with maple syrup glaze are my go-to remedy—they're moist, spiced perfectly, and the glaze adds just the right touch of sweetness. I love making a batch on a lazy Sunday morning.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

For the Muffins

• 1 3/4 cups all-purpose flour (scoop and level for accuracy)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup vegetable oil (or any neutral oil)
• 1 teaspoon vanilla extract

For the Glaze

• 1 cup powdered sugar, sifted
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk (or cream, adjust to thin)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. This ensures easy removal and even baking.
2. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves. Whisking aerates the flour and distributes the spices evenly.
3. In a separate medium bowl, combine 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 2 eggs, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until smooth and fully incorporated.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks of flour remain. Do not overmix—lumpy batter yields tender muffins.
5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. A cookie scoop makes this neat and consistent.
6. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
7. While muffins cool, make the glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable.
8. Once muffins are completely cool, drizzle the glaze over each muffin. Let set for 10 minutes before serving so the glaze firms up slightly.

For an extra indulgent treat, warm a muffin and top with a scoop of vanilla ice cream. The combination of warm spiced pumpkin and cold creamy ice cream is absolutely divine. Trust me, you'll want to make a double batch!

Savory Pumpkin Muffins with Cheese

Baking these savory pumpkin muffins always reminds me of fall mornings when the kitchen fills with the aroma of roasted pumpkin and melted cheese. They're the perfect grab-and-go breakfast or a side for soups.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon ground cinnamon (optional, adds warmth)

Wet Ingredients & Add-ins

• 1 cup pumpkin puree (not pumpkin pie filling)
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup buttermilk (or milk + ½ tbsp lemon juice)
• 1 cup shredded sharp cheddar cheese (plus extra for topping)
• 2 tablespoons chopped fresh chives (optional)

Instructions

1. Preheat your oven to 375°F.
2. Line a 12-cup muffin tin with paper liners or grease the cups generously with butter or oil. Tip: Even with liners, greasing helps the muffins release easily.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and cinnamon until thoroughly combined. Whisking aerates the flour, giving you lighter muffins.
4. In a separate bowl, whisk the pumpkin puree, sugar, eggs, vegetable oil, and buttermilk until smooth and fully blended.
5. Pour the wet mixture into the dry mixture and stir with a rubber spatula just until no streaks of flour remain. Do not overmix — overworking the batter develops gluten and makes muffins dense.
6. Fold in 1 cup of shredded cheddar cheese and the chopped chives, reserving about ¼ cup of cheese for the tops.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved cheese on top of each muffin.
8. Bake for 18–20 minutes, until a toothpick inserted into the center comes out clean and the tops are golden brown. Start checking at 18 minutes since ovens vary.
9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Cooling too long in the pan can make the bottoms soggy.

Soft and tender on the inside with a golden, cheesy crust, these muffins pair beautifully with a bowl of chili or a simple green salad. They're also delicious split and toasted with a pat of butter for a savory twist.

Conclusion

Over a dozen cozy, guilt-free muffin recipes to brighten your fall mornings. Whether you’re counting points or just craving pumpkin, there’s something here for you. Which one will you try first? Drop your favorite in the comments and don’t forget to pin this roundup for later! Happy baking!