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Vegan Pumpkin Apple Muffins

These one-bowl pumpkin apple muffins include plenty of pumpkin puree and sautéed cinnamon apples. Plus, they're vegan, ridiculously moist and positively scrumptious.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Snack
Keyword: Vegan
Servings: 12
Author: Minimalist Baker

Ingredients

  • 1 cup unbleached flour
  • 1/2 cup whole wheat flour
  • 1/3 cup old-fashioned oats plus more for topping
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon plus more for apples
  • 3/4 cup pumpkin puree
  • 1 cup almond milk
  • 1/2 cup brown sugar
  • 2 Tbsp avocado oil
  • 1 batch flax egg 1 Tbsp (7 g flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
  • 1 tsp vanilla extract
  • 2 granny smith apples peeled, cored and diced
  • 1 Tbsp non-dairy butter

Instructions

  • Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
  • Prepare flax egg in a large bowl and set aside.
  • Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
  • 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.
  • 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).
  • 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.