Pumpkin Apple Muffins

My Pumpkin Apple Muffins are the perfect way to start off your Fall baking. Sweet and rich pumpkin is combined with Fall spices and molasses for the perfect start to your morning. These muffins are gluten free, are made in one bowl, and are perfect when topped with cinnamon, nutmeg and sugar! 

Ok, so it isn’t exactly “Fall” over here. It’s still around 90 degrees and really freaking humid. BUT a few days last week, the mornings were crisp and 55 and it felt like tailgating weather! So, it gave me that Fall pep in my step.

Don’t get me wrong, I love summer. I truly do. My birthday is in summer, I love being tan and smelling like coconuts, I love falling asleep in the sun with my sunglasses on and a cold drink in my hand…but I had none of that this summer since I was pregnant, nauseous, and overheated. So, I’ll enjoy all of that next summer and embrace Fall instead!

To kick off my Fall baking, I’ve combined the two major players: apples and pumpkin!

My Pumpkin Apple Muffins are so moist, richly flavored and subtly sweet. I love that they can be topped with a sandy mixture of cinnamon, nutmeg and sugar without second thought, because the batter of the muffins contains no processed sugar! Yes, look at those ingredients. Molasses only. And only ¼ cup for the entire batch! That’s because you get plenty of moisture and sweetness from the grated apple and the pumpkin puree, so extra sugar isn’t needed. The Topping is a treat and adds delightful texture.

I’ve been gobbling up these Pumpkin Apple Muffins all weekend long. I’ve been dipping them in more cinnamon/nutmeg-sugar, crumbling them on top of bowls of yogurt, and scarfing them down with cups of hot coffee. [Pregnancy note: yes, I make one full carafe of half-caff coffee and it lasts me almost an entire week, in case you were curious.]

These muffins are the perfect way to kick off Fall baking. They’ll fill your home with rich, beautiful smells and make you grab a scarf as you run out the door…then you’ll probably put the scarf back when you realize it’s still too hot outside, but it’s the thought that counts, right? Cheers to thoughts off cooler weather and Pumpkin Spiced everything!

Pumpkin Apple Muffins

2015-08-30 18:20:57

My Pumpkin Apple Muffins are the perfect way to start off your Fall baking. Sweet and rich pumpkin is combined with Fall spices and molasses for the perfect start to your morning. These muffins are gluten free, are made in one bowl, and are perfect when topped with cinnamon, nutmeg and sugar! (makes 14-15 muffins)

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Ingredients

1. 1 cup oat bran
2. ½ cup almond meal
3. ½ cup gluten free all purpose flour blend
4. 2 Tbs. flaxseed meal
5. 1 tsp. baking soda
6. 1 ½ tsp. cinnamon
7. ¾ tsp. nutmeg
8. 1 tsp. vanilla extract
9. 1 cup pumpkin puree (I used canned, NOT “pumpkin pie filling”)
10. ½ cup molasses
11. ¼ cup coconut oil, melted
12. 2 eggs
13. 1 ½ cups unsweetened almond milk
14. 1 tsp. vinegar (I used apple cider vinegar)
15. 1 large apple, coarsely grated

Topping

1. 3 Tbs. granulated or raw sugar
2. ½ tsp. cinnamon
3. 1/8 tsp. nutmeg

Instructions

1. Preheat your oven to 350 degrees F and spray a muffin tin with nonstick spray (or line with papers).
2. In a small bowl, combine the almond milk and vinegar. Set aside.
3. In a large bowl, whisk together the pumpkin puree, vanilla, molasses, coconut oil and eggs. Next, layer on top of the wet ingredients all of the dry ingredients and spices. Add the grated apple on top of the dry ingredients. Finally, add the almond milk/vinegar. Use a wooden spoon to carefully mix and fold it all together, until just mixed but not too lumpy.
4. Use an ice cream scoop or ¼ cup measuring cup to scoop the batter into the prepared muffin tin. Fill the muffin compartments just over ¾ full (a bit more than ordinary muffins). You’ll have enough batter leftover for 3-4 more muffins (if you have another tin, go ahead and use up your batter, but if you only have the one tin, you can place the batter aside and wait until this tin is free).
5. Bake for 30-35 minutes, until a test stick comes out clean. I baked mine for 33 minutes.
6. Let the muffins cool on a wire rack. Mix together the cinnamon-sugar-nutmeg (“Topping”) in a small bowl for the topping. When the muffins are cool, turn them out of the muffin tin to finish cooling completely. Dip the tops in the Topping so they are coated in the sandy sweet mixture. Serve, enjoy!

Notes

1. Muffins can be kept in a sealed container for 3 days on the counter or up to a week in the fridge. Freeze any extras you don’t plan to eat within a week.
2. I highly recommend keeping the Topping nearby while serving these muffins! There’s nothing more delightful than splitting a muffin in half, smearing on a little butter and then sprinkling on more cinnamon/nutmeg-sugar! Since they’re only sweetened with molasses, there’ no harm, right? Enjoy!

By Melissa @ Treats With a Twist

Adapted from my Blueberry Bran Muffins

Adapted from my Blueberry Bran Muffins

Treats With a Twist https://www.treatswithatwist.com/