Vegan Pumpkin Apple Muffins

When John and I started dating, one of my favorite things about him besides his ridiculously good taste in music and his honey brown eyes, was the fact that he could bake muffins. And I’m not talking about a sissy muffin. I’m talking about a whole wheat, fruit packed, tank of a muffin. Now that’s my kind of man.

He either knew how to make muffins or researched it and figured it out to impress me. Either way, I think he’s worthy of being a keeper.

These muffins are surprisingly simple to throw together, ridiculously moist, full of fall flavor and 100% vegan.

Sautéed apples and plenty of pumpkin puree are the star ingredients in this recipe, with oats and brown sugar playing key supporting roles.

If I had to pick one food to subsist off of (besides bananas, Braum’s coffee ice cream and peanut butter) it would be oats. It’s nature’s perfect food, I’m convinced. Plus, they look so prit-dee on top of overflowing muffins.

This was an experimental recipe but one bite in I knew I’d found a winner. Crazy moist, hints of pumpkin and little gems of cinnamon-sugar coated apples throughout.

These muffins are healthy, perfect for snacking or for breakfast, delightfully portable, and exactly what you need in your kitchen this fall. Agreed? Agreed.

5.0 from 8 reviews
Vegan Pumpkin Apple Muffins
 
Prep time
Cook time
Total time
 
These one-bowl pumpkin apple muffins include plenty of pumpkin puree and sautéed cinnamon apples. Plus, they're vegan, ridiculously moist and positively scrumptious.
Author:
Recipe type: Muffin
Serves: 12 muffins
Ingredients
  • 1 cup unbleached flour + 1/2 cup whole wheat flour
  • 1/3 cup old fashioned oats + extra for topping
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon + more for apples
  • 3/4 cup pumpkin puree
  • 1 cup almond milk
  • 1/2 cup brown sugar
  • 2 Tbsp canola oil
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • 1 tsp vanilla extract
  • 2 granny smith apples, peeled, cored and diced
  • 1 Tbsp non-dairy butter
Instructions
  1. Preheat oven to 375 degrees and line muffin tin with paper liners.
  2. Prepare flax egg in a large bowl and set aside.
  3. Sautee apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
  4. Add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract to the flax egg. Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients and stir.
  5. Add apples and oats and stir again lightly until just combined. Spoon into muffin tin until each liner is filled to the very top. Sprinkle oats on top (optional).
  6. Bake for 18-22 minutes or until golden brown and a toothpick comes out clean. Cool completely and then store in an air-tight container and refrigerate to ensure freshness.
Notes
*Depending on the moisture level of your apples/pumpkin puree, if your batter appears to thin add more flour or oats. Alternatively, if it appears too thick add more almond milk.
Nutrition Information
Serving size: 1 muffin Calories: 122 Fat: 4 g Saturated fat: .9 g Carbohydrates: 20 g Sugar: 9.6 g Sodium: 78 mg Fiber: 2 g Protein: 2 g

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Comments

  1. Jessica says

    Hi! Sounds delish! But you mention apple sauce in the instructions, but no apple sauce in the ingredients list! :-) Have a good day!

    • Dana says

      Thanks, Jessica! I just fixed that. I usually add applesauce to these muffins but this time I used pumpkin puree – just forgot to swap that out! Thanks again!

  2. Noam says

    These look great, but there’s no canned pumpkin puree in this part of the world, can I just cook a pumpkin and mash it instead?

  3. says

    Made and devoured, and recipe shared. I am sure there is one more new follower along with it! Off to make the snickers pancakes and caramel sauce!

    Tammy

  4. Jeff says

    Mine were tasty but they came out more like a delicious bread pudding in the rough shape of a muffin. Maybe too much water in my homemade pumpkin puree? Maybe another altitude baking problem for me? Delicious, regardless of texture. Thanks for the recipe!

    • Racheal says

      Mine came out really sticky and shapeless at the bottom like bread pudding also… And I only used half a cup of soy milk

  5. says

    Just wanted to check- since there’s no sugar in the recipe, is this assuming that we use sweetened almond milk? I buy the unsweetened and I wanted to make sure I didn’t need to then add some type of light sweetness.

  6. Liz says

    I had the same experience as Jeff above. My muffins turned out mushy and even cooking them for longer, they never quite became muffins, the bread pudding analogy is a good description. I used rice milk in the place of almond milk in order to make the muffins suitable for someone with a nut allergy, could this have made the difference? Thanks.

    • Dana says

      Hmm, this is bizarre! Mine came out super moist and delicious and so have several other people’s I’ve heard from. If your batter appeared too runny for some reason I’d recommend adding a bit more flour or oats. Hope that helps!

  7. Ruth says

    Quite delicious, but I too had mushy muffins. Could it be the amount of flour? Did you intend to write 1 1/2 cups instead of 1/2 cup?

    • Dana says

      Ruth, thanks for the question! These are intended to be incredibly moist muffins so I hope that’s not where the confusion lies. I originally recorded 1 total cup of flour in my batch and they turned out fine. BUT, considering how people have been getting a mushy consistency this may be an accurate assumption. I’ve amended the recipe to include 1 1/2 cups flour total, so I hope this helps. But as with any other recipe, use discretion and make adjustments if your batter appears too thick or thin. Thanks again and sorry for any inconvenience or confusion! – Dana

  8. says

    My kids would never eat these with apple chunks so I took that out, upped the pumpkin to 1 full cup and baked them 5-8 minutes longer. They were yummy!

  9. Jennifer says

    I made this recipe with the updated 1.5 cups flour. I had 3/4 cup canned pumkin puree left from making pumkin pancakes this morning and I wanted to use it up. I also had some left over homemade applesauce that I wanted to use up in case it went bad. Using 3/4 cup canned pumpkin puree, 1 egg (no flax in the house), 1 cup coconut milk (not in the can), and 1/2 cup chunky homemade applesauce- I got a perfect muffin and consistency. It yielded exactly 12 muffins lined to the top using a 1/4 measure scoop. Hope this helps for those who want to use jarred or canned ingredients!

  10. says

    Delish! The hubs made these this morning and the littles gobbled them up. He did make a couple changes, used all whole wheat pastery flour and instead of apples and vegan butter (didn’t have any on hand) added a cup of applesauce. They were a little gooey, probably a bit too much applesauce;), but oh, still so yummy!

    Best part, they came up on myfitnesspal!!! Thank you so much!!!

  11. Tricia says

    These came out perfect. Wonderful tasty and great texture. Doubled recipe and froze half the muffins.

  12. Katri says

    Baked these today with the kids! Oh, sooo good!! I waited the apples to be soft so no problems with the hard apple chunks so don’t leave that out because they add tons of flavor!! For sure baking these again! Thank you for the recipe!!

  13. Emily says

    I remembered a little too late… AFTER I mixed up the batter for these lovelies… That last weekend I got rid of my poor rusting muffin tin. So! I tossed the batter into an 8×8 pan and left it in the oven a bit longer than the posted bake time and I am very happy to report that I now have a wonderful apple cinnamon muffin-cake that I am trying really hard not to devour right now. I can’t wait to have it again for breakfast!

  14. Tamara says

    I just wanted to tell you that i LOVE your website. This is my first time commenting, but I have made a number of your recipes and have loved them all. In the spirit of fall, I decided to make these muffins this morning… they are in the oven now and I cant wait til they are ready! Thanks for all of your inspiration and delicious recipes!!

    • Dana says

      Tamara! You are the sweetest. This made our day. Let us know how you liked the muffins! They’re one of my favorite flavor combos :D

      • says

        Actually, I cook with coconut oil a LOT, and it really doesn’t affect the flavor. I use spectrum (I think). I first bought trader joe’s brand and it definitely gave everything a hint of coconut. But this stuff absolutely doesn’t. Just wanted to let you know in case you ever consider using it! ;-) (or maybe you already do and my tastebuds aren’t sensitive enough?) Thanks for the reply!

  15. Wendi Evans says

    These look delicious! Can I substitute commercial egg replacer for the “flax egg”? And any way to reduce the sugar content without sacrificing the flavor?

    • Dana says

      I think an egg replacer would work just fine here. As for the sugar, what about subbing half of it for honey, or reducing it by half and adding a bit of stevia to taste? Just taste the batter before you bake them so you have an idea of how sweet they’ll be. Hope that helps!

  16. says

    These are absolutely delicious! I substituted the flours for Bob’s Red Mill gluten free all purpose baking flour and BRM’s gluten free oat flour and added a half teaspoon of xanthum. I also baked them at 350 for about 35-40 minutes. The knife wasn’t totally clean when I pulled them out, but almost. And they are delicious!!! Thank you for the recipe!

  17. Autumn says

    Half way through making these I realized I only had a half of cup of flour ! I used a cup of Bobs cornmeal! They are divine! I hope to make these again but with flour :)

  18. CJ says

    Hello there! My husband has some friends over tonight for a little nerd time – while they game, I bake! And my absolute favorite things to bake are muffins – of any kind! They are just little pods of goodness, no matter what. These particular muffins just came out of my oven – from the dining room I heard the words “Hey, what are you baking in there?” “Muffins,” I replied. And they called, “They smell great!” Then suddenly, a half-dozen muffins were missing from my kitchen. I added some extra oats and cinnamon and used a mixture of pumpkin, banana, and applesauce rather than just pumpkin to use up some fruity-goodness that had been hanging around my kitchen. I also took the liberty of using raw apples, rather than sautéing them, as my momma would do in our childhood cakes. By all those powers combined, a beautiful, moist, and fluffy muffin was born! Thank you for helping our home smell like heaven and fueling my muffin-fetish!

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