Pumpkin Apple Muffins (GF + Vegan)
These Pumpkin Apple Muffins are a healthy breakfast treat that’s full of fall flavor. This easy recipe is gluten free, refined sugar free, and vegan.
As soon as September hit in Seattle, the weather seemed to take notice. The temperature dropped, wind picked up, and the gentle breeze in the air turned into the crisp Seattle chill that makes everyone reach for their coffee. The leaves have been turning all shades of fiery red, burnt orange, and warm gold, leaving rainbows on the sidewalks as they dance towards the ground when the wind hits just the right way.
I left Seattle on Thursday for a trip home to visit family in San Diego, and in ever-sunny San Diego, cold weather is not the case. I landed at 9:15 am and headed to wait on the curb in my jeans and big fluffy sweater. The sweater was ripped off within a minute of heading into the 84 degree heat and humidity. Hello, San Diego – did you realize it was October??
October calls for pumpkin, cinnamon, and apples, yet San Diego weather is still calling for ice cream and strawberries. Thankfully, we control the food, despite the weather, and even if it’s still swelteringly hot where you live, you can enjoy the best of fall vicariously through warm fall spices and fruits.
These muffins have two of my fall favorites: pumpkin and apples. The pumpkin flavors the whole muffin, and the apples are diced small, adding delicious apple bites and tons of flavor. Cinnamon and nutmeg add the warmth and comfort of fall, and help make your house smell delicious while these muffins are baking.
These muffins are super moist because of the pumpkin and the apples, so I used a mix of almond flour and coconut flour. The coconut flour is key here – it helps keep the muffins from being too wet because it’s so absorbent. I also added oats to give the muffins some texture, and don’t you just love the way the oats look sprinkled on top of the muffins?
These muffins are not too sweet – they’re just right to enjoy as a snack or as a healthy breakfast.
Grab a muffin, a cup of coffee, and enjoy the fall – no matter the weather!
Want more gluten-free vegan muffins?
- Lemon Poppyseed Muffins
- Double Chocolate Muffins
- Pumpkin Chocolate Chip Muffins
- Carrot Cake Muffins
- Spiced Chai Muffins
- Fluffy Blueberry Muffins
Pumpkin Apple Muffins (GF + Vegan)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 1¼ cup almond flour
- 3 tablespoons coconut flour
- ½ cup rolled oats
- ⅓ cup coconut sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup coconut oil, melted
- ⅓ cup pumpkin puree
- ⅓ cup almond milk or other non-dairy milk
- 1 cup peeled & chopped apple in ¼” cubes
- Pepitas, to garnish, optional
- Preheat oven to 350ºF. Grease muffin cups or line with muffin liners.
- Stir together almond flour, coconut flour, oats, salt, baking soda, and baking powder in a mixing bowl. Add in the pumpkin puree, coconut oil, and non-dairy milk. Stir until just moistened. Fold in chopped apple. Fill muffin cups ¾ full.
- Add pepitas on top if desired, to garnish, right before baking.
- Bake for about 25-28 minutes in the preheated oven, or until a toothpick comes out clean.
I’m jealous of your cool Seattle weather! It doesn’t feel like fall here in the California Bay Area, either. I love that with these muffins I don’t have to choose between pumpkin and apple! They look delicious. :)
The apple cubes are a nice addition! They look very healthy and fresh.
xoxoBella | http://xoxobella.com
Thanks so much, Bella!
These muffins look super moist and delicious! I love the idea of adding two fall flavors to one recipe !
These look awesome! Pumpkin and apple are such a perfect combination.
These muffins looks delicious and moist!
I couldn’t live in Los Angeles again. The lack of seasons makes me sad, especially since we have been having the most perfect weather in Seattle lately. These muffins look healthy and delicious!
Right?! I’m so looking forward to the rest of fall in Seattle :) thanks, Nicole!
These are the perfect fall muffin Rachel! Love the pumpkin and apple combo, and yes, just fall in general!
Oooh there are days I so miss the San Diego weather! Basically when it was super hot and humid here for a good part of the summer!! I do love the seasons though – and these muffins are screaming fall! Such a great flavor combo.
I love all the flavors that come with fall! These muffins are just perfect, Rachel! They look so soft and delicious! Pumpkin and apple are the best combo – perfect for fall!
Well, if this isn’t fall in a muffin I don’t even know what is! These are seriously SO gorgeous, Rachel! So wishing I had one or two right now to go with my coffee!
Thanks so much Sarah! Don’t you wish we could all actually share our baked goods?! That would be the best :)
Mmmmm, these apple + pumpkin muffins sounds and looks perfect for this cold weather. A perfect FALLTASTIC recipe.
These look so good Rachel, and they are screaming fall. We are definitely feeling the changing of the seasons here, and I’d love these for breakfast with a hot cup of coffee!
I totally understand! It was in the 50s here and the next day it was almost 90! So crazy! I need it to feel like Fall so I can eat all the delicious fall foods like these muffins!
How is it that Sept 1st is magically fall? It’s crazy how one day it can be summer and the next day is just cold. Love these muffins, they have fall written all over them! Yum!
I know!! I swear it was like a switch got flipped in Seattle. So sudden and so drastic, haha. Thanks, Denise!
These are adorable! It has been getting chilly here in SF too >.<
Do you have nutrition information for the Pumpkin Apple Muffins. I’m diabetic and have to watch sugar, carb, and calorie counts.
Hi Stephanie, I don’t have to nutrition information but here’s a link (http://www.myfitnesspal.com/recipe/calculator) where you can enter the ingredients and find out all the nutritional info. Thanks!
Thank you for your pumpkin apple muffin recipe, have a question though, can the oatmeal be left out or substituted, I follow a low carb diet. Thank you….
Hi Kathy. I haven’t tried this recipe without the oatmeal, so I can’t make any guarantees. You could try replacing the oats with more almond flour though. Hope this helps!
These are delicious!!!! I used unsweetened organic coconut milk for my other non dairy milk. Its a perfect combo of flavors, moisture, texture and sweetness! Husband loves them too!
So glad you’re loving them, Karen! Thanks so much for the feedback :D
Hi! Can you use oat flour for these?
Yes, that should work well! Enjoy :)
When do you add the pumpkin seeds on top? I’m new to baking so I don’t want to burn them but I also don’t want them to not stick. Thanks in advance! I love your site! I made your squash soap yesterday and it was so delicious!
So glad you loved the soup, Bethany! You’ll add the pumpkin seeds right before baking :) I’ll add a note to the recipe!