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Pumpkin Apple Muffins scream autumn. Gluten free, dairy free and vegan. So easy to make and super yummy! | tiaskitchen.com/pumpkin-apple-muffin-recipe-gluten-free-dairy-free-vegan

Pumpkin Apple Muffin Recipe (Gluten Free, Dairy Free, Vegan)


  • Author: Tia
  • Prep Time: 15 mins
  • Cook Time: 24 mins
  • Total Time: 39 mins
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 Flax Eggs
  • Dry Ingredients:
  • 2 cups Almond Flour
  • 1 cup Gluten Free Oats
  • 3/4 cup Brown Sugar
  • 2 tbs Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • Wet Ingredients:
  • 1 Apple (chopped)
  • 1 cup Organic Pumpkin (NOT pumpkin pie filling)
  • 1/4 cup Grapeseed Oil
  • 1 tsp Vanilla

Instructions

  1. Make flax eggs. (Check this post for how to make a flax egg.)
  2. Preheat oven to 350 F.
  3. Lightly spray muffin tin. I use coconut oil spray.
  4. Mix all dry ingredients together, very well, in a large bowl.
  5. Mix all wet ingredients together in medium bowl.
  6. Add the flax egg to the wet ingredients.
  7. Add the wet ingredients to the dry ingredients and mix well.
  8. Scoop out batter into muffin tin. It should make 12
  9. Bake for 22 – 24 minutes.
  10. Check with a toothpick for doneness.

Notes

Almond Flour – I have only ever used Honeyville Blanched Almond Flour. I was informed the other almond flours maybe a bit too wet one their own. You might want to sub part of the almond flour for a drier flour such as rice or coconut flour.

Eggs – If you can eat eggs and want to, just sub 2 regular eggs for the flax eggs.