Vegan Pumpkin Apple Muffins

It’s that time of the year again where little bits of pumpkin make their way into almost everything you eat. So there’s no better time to share these vegan pumpkin apple muffins. I’ve never been crazy about breakfast and usually skip or grab a muffin and head out the door. So with it being that pumpkin-everything time of the year, I decided to go with the flow and make pumpkin muffins instead of my usually blueberry. But, instead of doing plain pumpkin muffins I decided to mix in fruit that was in season and mixed in some Honeycrisp apples. While I was baking them my whole house smelled like fall and I couldn’t wait to enjoy them with a cup of pumpkin spice tea. Not only did they smell good, but they tasted delicious too. Soft, tender, and the apple adds an extra layer of flavor. So, this year I’ll be stocking up on pumpkin puree so I can enjoy these delicious muffins throughout the year.

Vegan Pumpkin Apple Muffins

Ingredients

  • 1 cup non-dairy milk
  • 2 tablespoon non-dairy yogurt
  • 1 teaspoon apple cider vinegar
  • 1/4 cup neutral oil (I used canola)
  • 1/2 cup of pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup of sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 apple peeled and chopped (any kind)
  • 1 tablespoon maple syrupingredients

Instructions

  1. Preheat the oven to 350 deg F and line a muffin tin with paper liners. In a bowl, mix in together milk, yogurt, apple cider vinegar, oil, pumpkin puree, and vanilla extract until everything is fully combined.
  2. In a separate bowl add 1 1/2 cup flour, baking powder, baking soda, sugar, pumpkin pie spice, and salt.
  3. Fold the dry ingredients into the wet until just about combined.
  4. In another bowl, drizzle maple over chopped apple and toss to coat. Add the apple to the batter and fold in. Then portion the batter into the prepared tin, filling each liner at least 3/4 of the way full.
  5. Bake for 22 to 24 mins for regular size muffins and 5 minutes longer for jumbo muffins. Cool for 10 mins, then remove muffins from the pan. Cool completely before slicing.

Notes:

  • Store on the counter for the day, refrigerated for up to 7 days, freeze for up to a month.
  • If the batter is runny add more flour 1 tablespoon at a time to make just slightly thick batter.
  • Mix-in ideas: 1/4 cup of nuts,1/4 cup of oats,1/4 cup of apple sauce, or a 1/4 cup of raisins.

Related post: Vegan Pumpkin Spice Doughnut Holes

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Angela Louise
Written by Angela Louise
Angela is the owner and chief content creator for Weird Louise and is working towards becoming a full-time blogger. In addition to blogging here on Weird Louise, she is an artist and owner of the Social Awkward Club. She also has a passion for helping others discover ways to live their best lives.