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These Pumpkin Apple Muffins with warm Autumn spices are delicious and super comforting. If I had to come up with a recipe for ‘Cosy’, this would be it. Make yourself a hot cup of coffee and these muffins will go down a treat. The recipe is dairy free and made with homemade pumpkin puree & freshly grated apples. I want to point out that fresh fruit doesn’t mean these muffins are healthy, there’s still flour and sugar involved. So, while you can definitely enjoy them as an occasional snack, treat or for breakfast, they shouldn’t be added to your daily menu. 

This one-bowl recipe is quick and easy and does not require any fancy baking tools. The texture of the pumpkin apple muffins is soft and fluffy. The fruit adds moistness (sorry if this word makes you queasy haha) without making the muffins ‘heavy’. Think of carrot cake and the texture it has, the result here is very similar. So, if you love carrot cake and anything pumpkin/apple flavoured, you will love these! It’s the ultimate Autumn treat, spiced with cinnamon, ginger, cloves and nutmeg.

As always, let me know if you make them, I’d love to see!

Happy indulging,

Kim x

Yield: 12 muffins

Pumpkin Apple Spiced Muffins

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This Pumpkin Apple Muffins recipe with warm spices is delicious, quick and easy. Dairy free and made with homemade pumpkin puree & freshly grated apples.

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Ingredients

Dry Ingredients

• 3 cups 00" flour
• 4 tsps baking powder
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 tsp salt

Wet Ingredients

• 1/2 cup flavourless oil
• 2 medium eggs, room temp.
• 1 grated apple
• 1 cup pumpkin puree
• 1/4 cup milk of choice (ideally almond or oat)
• 1 tsp apple cider vinegar
• 2 tsps pure vanilla extract

Instructions

1. Preheat oven to 180°c. Prepare a muffin tin with cases.
2. In a large mixing bowl, whisk all dry ingredients. Add the wet ingredients and fold to combine. Do not over-mix or the muffins will be tough.
3. Fill the muffin cases with the batter evenly, almost to the top. Bake for around 25-30 minutes until the muffin tops have started to get golden.
4. Take them out of the oven and let cool completely on a wire rack.
5. Enjoy!

Notes

Pumpkin Puree: To make homemade puree, roast the diced sugar pumpkin for 25 minutes at 200°c. Then blend until it's completely smooth.

Storage: Store in a cool dry place in a sealed container for up to 5 days. Freeze individually for up to a month.