Apple Pumpkin Muffins

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5 from 4 votes

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www.theconsciousplantkitchen.com

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!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/apple-pumpkin-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: muffins

Calories: 287.9kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition