These Pumpkin Apple Muffins are a healthy breakfast treat that is full of fall flavors and ready in less than 40 minutes! This easy muffin recipe is gluten-free, refined sugar-free, and 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.

Pumpkin or apple? Please don’t make me choose. These pumpkin apple muffins bring two of my fall favorites together, with cozy cinnamon, a little nutmeg, and tender apple pieces tucked into every bite.

And if it’s still 80 degrees where you are, I’m right there with you. The weather doesn’t always get the fall memo, but my kitchen certainly does. A batch of these muffins and a cup of coffee help set the mood…even if I’m enjoying them in shorts.

These muffins are moist, lightly sweet, and full of texture from almond flour and rolled oats. They’re also gluten-free and vegan, and equally welcome at breakfast or during that afternoon moment when you need a little something before dinner.

Ingredients you’ll need

These muffins use a combination of almond flour, coconut flour, and rolled oats. Each ingredient plays a different role, so I recommend sticking with the combination for the best results.

Pepitas: An optional topping for a little crunch.
Almond flour: Forms the base of the muffins. Use finely ground blanched almond flour for a more consistent texture.
Coconut flour: Absorbs moisture from the pumpkin and apples. Measure carefully; a little goes a long way!
Rolled oats: Add texture to the batter. Choose certified gluten-free oats if needed.
Coconut sugar: Adds sweetness that complements the pumpkin and spices.
Baking powder and baking soda: Help the muffins rise.
Cinnamon, nutmeg, and salt: Bring out the fall flavors.
Coconut oil: Use melted coconut oil. Refined coconut oil is a good choice if you prefer a more neutral flavor.
Pumpkin purée: Be sure to use plain pumpkin purée, rather than sweetened pumpkin pie filling.
Non-dairy milk: Almond milk or another unsweetened non-dairy milk works here.
Apple: Peel and dice the apple into small, approximately ¼-inch pieces so it distributes evenly.

How to make pumpkin apple muffins

Start by whisking together the dry ingredients, including the coconut sugar and spices. In a separate bowl, whisk together the pumpkin purée, melted coconut oil, and non-dairy milk.

Stir the wet ingredients into the dry ingredients until evenly combined, then fold in the diced apple. Divide the batter among your prepared muffin cups and sprinkle with pepitas, if you’d like.

Bake until the tops are set and a toothpick inserted into the center comes out without wet batter. Let the muffins cool before enjoying.

Tips for the best muffins

Measure the coconut flour carefully. It’s very absorbent, and adding too much can make the muffins dry. Don’t substitute it in equal amounts for the almond flour.

Use room-temperature wet ingredients. Cold milk or pumpkin can cause the melted coconut oil to solidify, making the batter harder to combine evenly.

Dice the apple small. Small pieces give you apple in more bites and are easier to incorporate than large chunks.

Give them time to cool. These egg-free muffins are delicate while warm. Let them rest in the pan before carefully moving them to a wire rack.

Want more gluten-free vegan muffins?

Rachel Conners