Apple Pumpkin Muffins (No Eggs, No Dairy)

These Apple Pumpkin Muffins are easy, egg-free, dairy-free, and refined-sugar-free muffins full of apple bits and fall flavors and prepped in under 10 minutes!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Apple Pumpkin Muffins

These Apple Pumpkin Muffins are easy, egg-free, dairy-free, and refined-sugar-free muffins full of apple bits and fall flavors and prepped in under 10 minutes!

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 muffins

Calories: 287.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups All-Purpose Flour - (note 1)
• ▢ ⅔ cup Unrefined Cane Sugar - (note 2)
• ▢ 1 teaspoon Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 1 cup Pumpkin Puree - canned, not pumpkin pie filling (note 4)
• ▢ ¾ cup Unsweetened Applesauce - (note 5)
• ▢ 1 cup Apple - washed, peeled, cored, and finely diced into 0.5 cm/0.2 inches cubes (note 6)
• ▢ 1 tablespoon Pumpkin Spices - (note 7)

Crumble topping

• ▢ ½ cup Walnuts - (note 8)
• ▢ ½ cup All-Purpose Flour - (note 1)
• ▢ ¼ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 3 tablespoons Unrefined Cane Sugar - (note 2)
• ▢ 1 teaspoon Cinnamon

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper liners. Slightly oil the paper with cooking oil spray. Set aside.
• In a mixing bowl, whisk all-purpose flour, sugar, baking soda, and baking powder.
• Fold in oil, pumpkin puree, apple sauce, pumpkin spices, and finely diced, peeled apples. Stir with a rubber spatula to incorporate and form a thick, smooth batter.
• Use a cookie dough scoop to grab the muffin batter and release it into each muffin paper liner. Set aside.
• In a mixing bowl, stir all the crumb topping ingredients. Use your fingertips to rub everything together and form a paste.
• Crumble on top of each muffin, press a little to stick to the muffin batter.
• Bake the muffins on the center rack of the oven for 28-35 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean.
• Let the muffins cool down for 10 minutes in the pan, at room temperature, then on a cooling rack for 3 hours before eating,

Notes

Note 1: Or spelt flour. For a gluten-free option, use my gluten-free converter. the recipe won’t work solely with oat flour, or almond flour, or coconut flour. You can swap 1/4 cup of self-rising flour for oat flour for a boost of fiber and protein.

Note 2: Or brown sugar, sugar, coconut sugar, or allulose, if a sugar-free sweetener is preferred.

Note 3: Or any mild-flavor oil you love.

Note 4: I am using a can of organic pure pumpkin puree, which has no added sugar. If you use homemade pumpkin puree, the texture will be different, as homemade pumpkin puree often has higher moisture.

Note 5: Or mashed banana if you don’t like applesauce, or run out.

Note 6: Green Granny Smith apples or Braeburn are best for this recipe. Peel and dice them into cubes 0.5cm/0.2 inches.

Note 7: Or a mix of ground 2 teaspoons of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of allspice, and 1/4 teaspoon of nutmeg.

Note 8: Or pecans, almonds, or any nuts you love.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the muffins in an airtight cake box in the fridge for up to 4 days or freeze for up to 1 month.

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Nutrition

Serving: 1muffin | Calories: 287.9kcal | Carbohydrates: 40.4g | Protein: 3.7g | Fat: 14g | Saturated Fat: 1.8g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 8.1g | Sodium: 83.3mg | Potassium: 122.3mg | Fiber: 2.5g | Sugar: 17.6g | Vitamin A: 3190.9IU | Vitamin C: 1.6mg | Calcium: 43.3mg | Iron: 1.8mg | Magnesium: 19.7mg | Phosphorus: 61.9mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• All-Purpose Flour – This ingredient is the primary dry component that gives the muffins their structure. You can also use spelt flour or a gluten-free blend with my GF method for a similar result.
• Unrefined Cane Sugar – This adds a touch of sweetness to the muffins and the crumble topping. You can also use brown sugar, coconut sugar, or a sugar-free alternative.
• Baking Powder & Baking Soda – These are the leavening agents that work together to make the muffins light and fluffy.
• Mild-Flavor Olive Oil – This adds moisture and creates a tender crumb. Any neutral oil, such as canola or melted plant-based butter, also works well.
• Pumpkin Puree – This provides moisture, a beautiful color, and a subtle, earthy flavor to the muffins. Make sure to use pure pumpkin puree and not pie filling, which has added sugars and spices.
• Unsweetened Applesauce – This helps to bind the ingredients and adds natural moisture and sweetness. You can also use mashed banana if you prefer.
• Apple – The finely diced apple pieces provide little pockets of moisture and a sweet-tart flavor that works perfectly with the pumpkin.
• Pumpkin Spices – This is a blend of warming spices that brings the classic flavors of fall to the muffins. You can create your own blend of cinnamon, ginger, allspice, and nutmeg.
• Walnuts – These are for the crumble topping and add a nice nutty flavor and crunchy texture. You can also use pecans or almonds.
• Cinnamon – This is used in the crumble topping to add a warm, sweet aroma and flavor.

How to Make Apple Pumpkin Muffins

Carine’s Baking Tips

Let me share a few more tips for a perfect muffins.

• Dice the Apples Small – Chopping the apples into very small cubes, about 0.2 inches (0.5 cm), is key. If the pieces are too big, they can make the muffin crumb fragile and won’t distribute evenly in the batter.
• Choose the Right Apple – For the best result, use a firm apple like Granny Smith or Braeburn. These varieties hold their shape well during baking and won’t get mushy.
• Use Pure Pumpkin – Make sure you are using 100% pure canned pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will change the flavor and texture of your muffins.
• Swap the Applesauce – If you prefer or don’t have applesauce on hand, you can swap it for an equal amount of mashed bananas.
• Add a Nutty Crunch – For extra flavor and texture, you can stir 1/3 cup of finely chopped pecans or walnuts directly into the muffin batter.
• Optional Topping – You can skip the crumb topping if you want to reduce the sugar and calories. The muffins are still delicious on their own.

More Fall Muffin Recipes

Applesauce Muffins

Applesauce Oatmeal Muffins

Pineapple Carrot Muffins

Pumpkin Banana Muffins