Warm pumpkin apple muffins out of the oven = pure bliss! My kitchen smells amazing right now. There is something so satisfying about pulling a warm batch of muffins from your oven. I love experimenting with the flavors of the season when I bake. I picked up some large, juicy organic honey crisp apples for my horse friend next door :), but figured I should at least enjoy a few for myself. My boyfriend went to grab an apple yesterday and I immediately stopped him because they were “Jackson’s apples”. Thankfully he laughed and saw the humor in the situation, but I instantly realized how ridiculous I sounded. I felt horrible for essentially putting Jackson’s needs before his :(. I know all the animal lovers out there can relate! Anyways, I thought I’d make it up to him with a batch of these. Thankfully he loved them….as you can see he is reaching for one above :).
Pumpkin adds great moisture to baked goods, allowing for less fat within the recipe. I do use butter in recipes, but preferably the brand I linked below. Feel free to check out my baking products page to learn more benefits of butter from grass-fed cows. I hope you guys enjoy these and fit in all the fall baking you can these next few weeks! It’s going to be peppermint and gingerbread before we know it :)!
Prep Time 25 minutes
Cook Time 20-22 minutes
Total Time 45 minutes
• 1 large organic honey crisp apple, peeled and diced
• 2 tablespoons butter, unsalted (I use this)
• 1 teaspoon cinnamon
• 2 cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted and cooled
• 1/3 cup molasses
• 1/3 cup coconut sugar or granulated sugar
• 1/3 cup brown sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened non-dairy milk*
• 1 cup organic pumpkin puree
1. Melt 2 tablespoons of butter in a skillet over medium-high heat. Cook for approximately 2 minutes until it starts to just brown. While the butter is browning peel and dice apple. Add cinnamon and diced apple to the browned butter. Cook for approximately 8 minutes, stirring occasionally with wooden spoon, until apples are softened and butter is a medium to dark brown color. Set aside to cool.
2. Preheat oven to 375 degrees. Spray the top of a muffin pan with non-stick spray and fill with paper liners. If choose to forgo liners ensure the top and cavities are well sprayed. Set pan aside.
3. Scoop approximately 4 tablespoons of solid coconut oil from jar. Melt the solid oil in a microwave safe dish, or in a saucepan over stove top on medium low. Once liquefied, set aside to cool.
4. Mix flour, baking soda, cinnamon, pumpkin pie spice and salt in a medium size bowl and set aside.
5. Place melted and cooled coconut oil, molasses, coconut sugar and brown sugar in a large bowl. Whisk together until well combined.
6. Add eggs one at a time, scraping down the sides of bowl with a spatula after each addition.
7. Add vanilla extract and milk. Whisk well to combine.
8. Next add dry ingredients to wet in three additions. I prefer to fold dry ingredients in via a spatula, but you are welcome to use a hand mixer on medium-low speed if preferred. Mix each addition until flour is just combined. After adding the 3rd addition of flour, fold in cooled caramelized cinnamon apples with a spatula.
9. Lastly, fold in pumpkin puree. If using a hand mixer do not use it here; you must use a spatula to avoid harming the apples.
10. Use a large ice cream or cookie scoop to transfer batter into muffin tray. Fill each muffin cavity approximately 3/4 full. Bake for 20-22 minutes until tops begin to crack and a tooth pick comes out clean. Baking time could vary by a few minutes depending on your oven.
11. Allow to cool in muffin tray for 5 minutes, then transfer to wire rack to cool completely.
• I used unsweetened almond milk. Unsweetened oat, coconut or cashew milk should also work well.
• I use grass-fed Irish butter for baking and cooking due to it’s excellent buttery flavor and health benefits. I explain the health benefits further on my baking products page.
• You can reduce the brown sugar to and/or coconut sugar to 1/4 cup if prefer a lower sugar muffin.
•If unable to find an all-purpose GF flour blend, I prefer Bobs Red Mill 1 to 1 blend, you could use a combination of other gluten-free flours. To replace the 2 cups I have used 1 cup gluten free oat flour, 3/4 cup brown rice flour and 1/4 cup tapioca starch. Lastly, you can use whole wheat pastry flour, or 1 cup whole wheat flour and 1 cup all-purpose flour.