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 syrup
Instructions
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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.
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In a separate bowl add 1 1/2 cup flour, baking powder, baking soda, sugar, pumpkin pie spice, and salt.
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Fold the dry ingredients into the wet until just about combined.
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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.
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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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Will definitely try with my 10 yrs old… interesting read
I hope you enjoy it.
Ooh I love that you used chopped apples and didn’t cut it any smaller. I can imagine how good a bite of those in the muffin would taste! I’ve had pumpkin and apple flavored stuff but never in a muffin before. Thanks for sharing girl! x
Geraldine | https://geraldinetalks.com
Thanks for stopping by. I like to have chunks in my muffins it makes for a nice little treat when you bite into them. I’m obsessed with both apples and pumpkins in the fall, so I decided to have both.
I never had apples and pumpkin together before, this is like autumn in one bite! I just bought a can of pumpkin puree yesterday to put in oatmeal but I’m thinking I need to get some apples and a muffin pan to make these, they look absolutely scrumptious!🤤🍁🍎🎃
Natonya | https://justnatonya.wordpress.com
Thank you! Apples and pumpkins go great together. I’m surprised that there aren’t more recipes involving since they are both in season in autumn. I’ve never put pumpkin in my oatmeal that’s something I’ll have to try while I can still get canned pumpkin.