Muffins de maçã e abóbora (sem ovos, sem laticínios)

Estes Muffins de maçã e abóbora 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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Muffins de maçã e abóbora

Estes Muffins de maçã e abóbora are easy, egg-free, dairy-free, and refined-sugar-free muffins full of apple bits and fall flavors and prepped in under 10 minutes!

4.72 da 7 votos

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 15 minutos minutos

Tempo total: 25 minutos minutos

Curso: Café da Manhã, Sobremesa, Lanche

Cozinha: americano

Dose: 12 bolinhos

Calorias: 287.9 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 2 copos Farinha para todos os fins - (nota 1)
• ▢ ⅔ xícara Açúcar de cana não refinado - (nota 2)
• ▢ 1 colher de chá Fermento em pó
• ▢ ½ colher de chá Bicarbonato de sódio
• ▢ ⅓ xícara Azeite de Oliva de Sabor Suave - (nota 3)
• ▢ 1 xícara Purê de abóbora - canned, not pumpkin pie filling (note 4)
• ▢ ¾ xícara Purê de maçã sem açúcar - (nota 5)
• ▢ 1 xícara Apple - washed, peeled, cored, and finely diced into 0.5 cm/0.2 inches cubes (note 6)
• ▢ 1 colher de sopa Especiarias de abóbora - (nota 7)

Cobertura crocante

• ▢ ½ xícara Nozes - (nota 8)
• ▢ ½ xícara Farinha para todos os fins - (nota 1)
• ▢ ¼ xícara Azeite de Oliva de Sabor Suave - (nota 3)
• ▢ 3 colheres de sopa Açúcar de cana não refinado - (nota 2)
• ▢ 1 colher de chá Canela

Instruções

• 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,

Notas

notas 1: Or spelt flour. For a gluten-free option, use my conversor sem glúten. 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.

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

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

notas 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.

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

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

notas 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.

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

Modo FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

Armazenamento: 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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Nutrição

Servindo: 1bolinho | Calorias: 287.9kcal | Carboidratos: 40.4g | Proteína: 3.7g | Gordura: 14g | Gordura saturada: 1.8g | Gordura poliinsaturada: 3.5g | Gordura monoinsaturada: 8.1g | Sódio: 83.3mg | Potássio: 122.3mg | Fibra: 2.5g | Açúcar: 17.6g | Vitamina A: 3190.9IU | Vitamina C: 1.6mg | Cálcio: 43.3mg | Ferro: 1.8mg | Magnésio: 19.7mg | Fósforo: 61.9mg | Zinco: 0.4mg

Ingredientes e Substituições

Você só precisa de alguns ingredientes simples para fazer esta receita. Veja como escolher e substituir os ingredientes.

• Farinha para todos os fins – 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.
• Açúcar de cana não refinado – 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.
• Fermento em pó e bicarbonato de sódio – These are the leavening agents that work together to make the muffins light and fluffy.
• Azeite de Oliva de Sabor Suave – This adds moisture and creates a tender crumb. Any neutral oil, such as canola or melted plant-based butter, also works well.
• Purê de abóbora – 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.
• Purê de maçã sem açúcar – 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.
• Especiarias de abóbora – 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.
• Nozes – These are for the crumble topping and add a nice nutty flavor and crunchy texture. You can also use pecans or almonds.
• Canela – This is used in the crumble topping to add a warm, sweet aroma and flavor.

How to Make Apple Pumpkin Muffins

Dicas de confeitaria da Carine

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.
• Cobertura opcional – 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

Muffins de purê de maçã

Muffins de aveia com purê de maçã

Muffins de abacaxi e cenoura

Muffins De Abóbora E Banana