Pumpkin Apple Oat Muffins
Combining two classic fall flavors in these pumpkin apple muffins! The pumpkin keeps them moist on the inside, the apples add a warm crunch on the inside, and the tops get nice and crispy. Prep a batch of these to take for a little breakfast snack for the week! They’re also gluten-free and dairy-free. A perfect fall breakfast meal prep!
PUMPKIN APPLE OAT MUFFINS
12
servings10
minutes30
minutesCombining two classic fall flavors in these pumpkin apple muffins! The pumpkin keeps them moist on the inside, the apples add a warm crunch on the inside, and the tops get nice and crispy. Prep a batch of these to take for a little breakfast snack for the week! They’re also gluten-free and dairy-free. A perfect fall breakfast meal prep!
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Ingredients
3/4 cup coconut sugar
1/2 cup pumpkin puree
1/3 cup nut or oat milk
2 large eggs
1/4 cup maple syrup
3 tbsp melted butter or neutral oil (can use vegan butter)
1 1/4 cups gluten-free 1:1 baking flour
3/4 cup gluten-free rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon kosher salt
1 honey crisp apple, peeled, cored and diced into 1/4-inch pieces.
Directions
- Preheat the oven to 350ºF and lightly grease a muffin tin or line with silicone liners.
- Whisk the pumpkin puree, coconut sugar, milk, eggs, butter or oil, and maple syrup together in a large mixing bowl until smooth.
- Add the flour, oats, baking powder, cinnamon, and salt and stir to incorporate into the wet ingredients. Fold in the diced apples.
- Evenly distribute the batter among the 12 muffin molds, filling each until just below the top. Bake until a toothpick comes out clean, 26 to 30 minutes.
- Cool completely in the muffin tin before enjoying. Letting the muffins cool completely is important as they will stick to the muffin liners or tin if not fully cooled.
Notes
- Storage: Store in an airtight container on the counter for up to 4 days.
- Heating: If desired, heat a skillet over medium-low heat and add a small amount of butter. Slice a muffin in half and place the halves face down on the skillet until lightly crisp and warm, about 5 minutes.
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These are so moist and delicious! I added a tsp of pumpkin pie spice as well. Definitely let these cool completely or they will stick to the liners. Will be making these all the time!
Hi, I can’t afford to buy more types of flour I have whole wheat and chickpea flour already on hand. Could any of those be a substitute? Or should I just toss more rolled oats in my Vitamix to grind them up?
You can definitely do that. Just blend until it’s fine. Have done the same many times.
These are delicious! I made them almost exactly as written, gluten free, even though I can have regular flour. The only addition was some chopped pecans – just because I needed to use some up. Really good, very moist!
Trying hard not to have a second one right now!
these are great!! trying to figure out a way to get more protein in, would this recipe lend itself to mix some protein powder in? if so, should i add more milk?
Subbed applesauce for egg, clove and nutmeg for cinnamon. No oil or butter. They are just ok.
I made this just as you wrote and they are perfect. Did not have the crumbly dry texture of a lot of gluten free muffins. Great rise, moisture level, texture and flavors all on point. I made them this morning and the family literally devoured them, I guess next time I need to do a double batch 😅
I can’t find the gluten free 1-1…I’m not gluten free but would like to try these….what could I substitute? Almond flour?
Hi Jenny! You can sub for regular all-purpose flour
Thanks! Would almond flour also work if I wanted to them to be healthier??
Hi! Do you have the nutrition information for these listed somewhere? They look amazing! Thanks.
These were delicious! Got so many compliments on them! Used coconut oil instead of butter.
These sound delicious!
I made this today – the only sub was all purpose flour (it’s what I had) and I made it in a loaf pan (because I can’t be bothered to clean out a muffin tin). It needed about 50 mins to bake in a loaf pan. These turned out moist and with just the right level of sweetness. Way to go on this recipe, Jenn! It’s so good.
These are so tasty, I love to pair one with an egg muffin for morning breakfast. The idea of making this in a loaf pan is so smart! Because I also don’t like cleaning a muffin tin. I’ll try that next time!
Delish muffins! Will definitely be on a rotation in our house. For those interested, I don’t typically buy coconut sugar, so I subbed 1/3 cup of honey and keep everything else the same (dry ingredient amts included) and they came out great. I thought the texture might be off, but they are perfect.
Thanks for posting your comment. I also do not use coconut sugar (hard to find in my rural area) so I always sub honey too and was wondering how it would taste before I tried it. Groceries are too expensive to have it not turn out good. So I’m definitely going to try it!
Enjoying a warm muffin this morning fresh out of the oven. Like all of your recipes, these are amazing! Will become a new weekly staple for us in fall.
Enjoying a warm muffin this morning fresh out of the oven. Like all of your recipes, these are amazing! These will become a new weekly staple for us in fall.
These are delicious!!