These gluten free pumpkin apple muffins are vegan, naturally sweetened, & take less than 35 minutes to make. Makes for a great breakfast, snack, or dessert!
Am I the only one, who just wants to bake if I have a few free hours?! I can’t help myself haha! Maybe it’s my love of carbs, pumpkin, fall, IDK, but I sure don’t mind it! Sometimes when I share my baked goods on my IG stories, such as these delicious & healthy pumpkin apple muffins, I get some messages about whether or not I count calories or worry about eating too many carbs. The answer is no LOL! I aim to make things with real, wholesome, ingredients. That way, I don’t have to worry about eating too many “sweets” or “carbs.” Having a mentality of fueling my body with whole foods & real ingredients has done wonders for me!
The best part? This easy recipe won’t make you feel guilty about ANY of the ingredients. These pumpkin apple muffins are even low sugar, & just sweetened with a little pure maple syrup! The other day, I had three for breakfast with some pumpkin butter (from Trader Joe’s) on top, after I had my daily spirulina smoothie!
And it was DELICIOUS!
With that said, I created these muffins on a whim because I was craving something seasonal (of course) & I wanted to use the rest of the apples from apple picking last week. Don’t expect them to rise like a normal muffin would…it’s tricky to get a gluten free & vegan muffin to hold the rise, but man are these good! I used fresh chopped apples & they baked so nicely in the pumpkin batter.
This pumpkin apple muffin recipe is super simple & will make a great little add on to a fall breakfast (have you tried making my creamy blueberry oatmeal yet?) or just a little snack on the go! No matter how you enjoy them, these fall muffins will definitely not disappoint any seasonal baked-good lover, like myself!
Gluten Free Pumpkin Apple Muffins
These gluten free pumpkin apple muffins are vegan, naturally sweetened, & take less than 35 minutes to make. Makes for a great breakfast, snack, or dessert!
Ingredients
Dry Ingredients
- 1 cup Bob's Red Mill Gluten Free Flour blend
- 1 tsp Baking Powder
- Dash Himalayan Salt
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Ginger - I used a powdered ginger, not fresh ginger!
Wet Ingredients
- 1/4 cup Melted Coconut Oil
- 1/4 cup & 2 tbsp Pure Maple Syrup
- 3/4 cup Pumpkin Puree
Other Ingredients
- 1 cup Finely diced apples
- Coconut Sugar - for topping!
- Cinnamon - for topping!
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
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Combine all of the dry ingredients in a large mixing bowl.
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Add all of the wet ingredients to the bowl & mix well.
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After everything is well combined, add in the chopped apple.
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Line a muffin tin with muffin/cupcake liners.
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Scoop about 2 tbsp of the apple pumpkin batter into each muffin liner. Sprinkle some cinnamon & coconut sugar on the top of each unbaked muffin!
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Bake for 25 minutes.
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Let cool & enjoy!
If you tried these Pumpkin Apple Muffins, or any other recipe on the blog, let me know if you enjoyed it by leaving a comment or rating below!
This recipe sounds and looks delicious! I’m going to give these a try!
I hope you do! Thanks for stopping by! xo
It looks so delicious! thank you for the recipe!
Of course! Thanks so much for stopping by! xo
I followed this to the letter and they came out so dry they just crumbled out of the pan. So dry they are really hard to swallow. I even double checked to make sure I didn’t miss any thing. Try round 2 and added some coconut milk to it. Maybe that will help.