pumpkin apple muffins

These one-bowl pumpkin apple muffins include plenty of pumpkin puree and sautéed cinnamon apples. Plus, they&#39;re vegan, ridiculously moist, and positively scrumptious.

Vegan Pumpkin Apple Muffins

Tbsp flaxseed meal ((to make flax egg))

½ Tbsp water ((to make flax egg))

granny smith apples ((peeled, cored and diced))

Tbsp non-dairy butter

pumpkin puree

almond milk

brown sugar

Tbsp avocado oil

tsp vanilla extract

flour

whole wheat flour

tsp baking powder

tsp baking soda

tsp salt

cinnamon ((plus more for apples))

old-fashioned oats ((plus more for topping))

Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.

Prepare flax egg in a large bowl by mixing flaxseed meal and water and set aside.

Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.

To the flax egg, add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract. Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients and stir.

Add apples and oats and stir again lightly until just combined. Spoon into muffin tin until each liner is filled to the very top. Sprinkle oats on top (optional).

Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Cool completely and then store in an air-tight container and refrigerate to ensure freshness.

These Pumpkin Apple Muffins are fluffy, moist, and full of Fall flavor. A delicious vegan, gluten-free, and oil-free breakfast treat!

Pumpkin Apple Muffins

(270 g) quick

baking powder

baking soda

cinnamon

ginger

nutmeg

salt

(105 g) coconut sugar*

(180 ml) non-dairy milk

(150 g) grated apple (I used Honeycrisp)

lemon juice or apple cider vinegar

(88 g) pecans (optional)

Prep: 

Preheat the oven to 350F and grease or line a 12 muffin tin; set aside.

Dry Ingredients

Add the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to a large bowl and whisk until well-combined.

Pumpkin Mixture

In a separate bowl, mix the pumpkin puree, coconut sugar, non-dairy milk, and vinegar or lemon juice together in a medium bowl. Form a well in the center of the dry ingredients, then add in the wet ingredients and mix until a thick batter forms. Add the grated apple and pecans (optional) to the bowl and fold until combined.

Bake: 

Divide the batter evenly between the 12 muffin cups (I like to use a large spoon), then place in the middle rack of the oven and bake for 25-27 minutes, until the muffins have risen and are golden on top and an inserted toothpick comes out cleanly. Remove from the oven and let the muffins sit in the tray for 2-3 minutes, then use a butter knife to carefully remove them and transfer to a cooling rack to cool completely.

Serve

as desired; leftovers will keep in a container with a loose-fitting lid for up to 5 days. These muffins can also be stored in a freezer-safe bag in the freezer for up to 2 months.

Made this recipe last night and these muffins are so good!  Thank you for sharing this with us

These muffins are SO GOOD! The apple-pumpkin combo? life-changing. Thank you, Caitlin!

My six year old daughter and I just made these and they are fantastic! We roasted our own little baby pumpkin that we got from the co-op  to make the pumpkin puree and it was the perfect amount! We happened to have a Honeycrisp to use and we did add the pecans which just took it over the top! Such a great recipe ????  We love watching your videos on YouTube and went straight to the blog to make this one. Can't wait to try the Chai Apple Oats! Thanks for the fall inspiration Caitlin ???????? ????

These are fantastic! We only had a cup of rolled oats, so I used a cup of all purpose flour and a cup of whole wheat flour, and also subbed cane sugar for the coconut sugar. I was worried the flour substitution might dry them out, but they’re perfectly moist and fluffy! 
Thanks for another awesome recipe :)

I'll surely try this out, but is it really 1 tablespoon of baking powder or is it a typo?

Love the moistness of these muffins. I also made the pumpkin muffins but my husband said he liked these the best.  I use a silicone muffin pan and I cooked them 5 min longer because they still seemed "wet" inside after the recommended cooking time. I am curious if anyone else uses silicone muffin pans. I love them because it avoid oil and having to peel paper off the muffins.

Just made these for a second time.  They make a great snack!

LOVE these muffins. I make them every single year multiple times and they never disappoint. I reduce sugar to 2/3 cup and they’re perfect for me!!!

This recipe is amazing! We went apple picking and I came across this recipe while trying to find some innovative, healthy and delicious ways to use up our bounty. I used my mini chopper to make the oat flour and chop the apples, and silicone pan liners. I reduced the amount of brown sugar and added 1/2 tsp vanilla and a handful of mini chocolate chips, and I got 1 1/2 dozen using my muffin scooper. Perfect paired with berries and yogurt for breakfast, or with a glass of milk as an after school snack. Will be reaching for this one again :)

This is one of my favorite vegan desserts! Every time I make it for a party, everyone loves it. Thanks Caitlin

https://content.jwplatform.com/videos/0HcRwM1t.mp4

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Top 2 pumpkin apple muffins recipes from across the web

The most viewed pumpkin apple muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Pumpkin Apple Muffins

Pumpkin Apple Muffins

The most viewed pumpkin apple muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine