Vegan Pumpkin Apple Muffins
These one-bowl pumpkin apple muffins include plenty of pumpkin purée and sautéed cinnamon apples. Plus, they're vegan, ridiculously moist, and positively scrumptious.
Servings 12 (muffins)
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 2 granny smith apples (peeled, cored and diced)
- 1 Tbsp non-dairy butter
- 3/4 cup pumpkin purée
- 1 cup almond milk
- 1/2 cup brown sugar
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- 1 cup unbleached flour
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon (plus more for apples)
- 1/3 cup old-fashioned oats (plus more for topping)
Instructions
- Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners.
- Prepare flax egg in a large bowl by mixing flaxseed meal and water and set aside.
- Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
- To the flax egg, add pumpkin purée, almond milk, brown sugar, oil, and vanilla extract. 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 purée, if your batter appears to thin, add more flour or oats. Alternatively, if it appears too thick add more almond milk.
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 12 servings)
Serving: 1 muffins Calories: 122 Carbohydrates: 20 g Protein: 2 g Fat: 4 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 78 mg Fiber: 2 g Sugar: 9.6 g