My dear friend Heather is on an elimination diet while she is nursing her son. I feel for her because I know how hard it is to feel like you can’t eat anything! I’ve gone off of eggs, dairy, nuts, sugar, as well as gluten. It’s no easy task, let me tell you. I really wanted to make her a treat that she could enjoy, without feeling deprived. I think these muffins were just what she needed!
I love pumpkin and apple together. The taste of fall, anytime of year! The pumpkin adds great moisture and the apple adds a little extra sweetness. Pumpkin puree is a great alternative when you are baking without eggs too (which is always tricky). You will not feel like you are missing out on anything when you take a bite of these vegan apple pumpkin muffins! A little spice, a lot of flavor. These would be a great addition to your Saturday morning breakfast or perfect healthy snack when you’re on the go. Will these become your new favorite muffins?
gluten free vegan apple pumpkin muffins
makes 12 muffins
- 1 3/4 cups Sarah’s gluten free flour blend
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 cup pumpkin puree
- 1 apple, peeled, cored and grated
- 1/2 cup coconut, almond, or soy milk
- 1/2 cup canola oil
- 2 tablespoons molasses
Preheat oven to 400 degrees. Grease muffin tin with nonstick cooking spray. Whisk together flour, sugar, baking powder, salt and spices. In large mixing bowl, combine pumpkin, grated apple, milk of choice, oil and molasses. Add flour mixture. Stir until just mixed through. Fill muffin cups 2/3 full. Bake 18-20 minutes, until golden brown. Remove from pan and cool on cooling rack.
Recipe adapted from Eat Well Meal Plans
Tara McKee says
These are delicious! I added raisins, but for the first time in a long time followed the rest of the recipe to a tee. There is nothing I would change and the kids absolutely love them!
Thank you for such a great recipe!
Your blog is wonderful! I just made these muffins and they turned out terrific! My one year old has multiple allergies and I've had trouble finding eggless gf recipes that don't use commercial egg replacer. Awesome!
Would it be possible to substitute applesauce for the apples? My kids love apples but not in things or they get suspicious. I am wondering if one or two cups of applesauce (organic) would work or make it too moist?
Amy, I would just leave out the apples. The applesauce will make it too moist. You could also replace the apples with 1/2 cup raisins, dried cranberries or chopped nuts.
Terri Raymond says
I am loving your site and this was a great recipe. Moist, delicious and freeze really well.
Shauna Zapp says
I just love this site! I am not gluten free but have friends and family that are. To be honest, when I bake this is my first stop no matter who I am baking for! I was gifted dozens of apples from a friend's apple tree and after making the apple crisp (Amazing!!) I saw this recipe. I went ahead and took out the pumpkin and used homemade applesauce instead. And then kept the apples too. They turned out wonderfully!!! Thank you for sharing these great recipes!