Harvest Apple and Pumpkin Muffins (Gluten-free)
These muffins are warm and inviting. Made with pumpkin, shredded apples, and a blend of warm spices like cinnamon, nutmeg and clove, it's a lovely muffin to enjoy with a hot cup of tea.
- 1 cup oat GF flour* (see notes)
- 1/2 cup rolled oats
- 2 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbsp organic cane sugar OR brown sugar
- 1/2 tsp salt
- 1 cup pumpkin puree NOT pumpkin pie filiing
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened apple sauce
- 1 apple shredded
Preheat the oven to 350 degrees.
In a bowl, combine the first 9 ingredients (all the dry ingredients) give it a stir and set aside. In another large bowl, add the pumpkin puree, maple syrup, eggs, vanilla extract, and apple sauce. Whisk together until smooth. Add the shredded apple and stir until just combined.
Slowly add the dry ingredients to the wet, and stir until everything is incorporated and there are no lumps.
Grease a muffin tin with coconut oil or butter. Fill each muffin tin equally until all the batter is used up. Bake for 20-23 minutes. You can test with a toothpick, poke the middle, if it comes out clean, they're done.
Let the muffins rest for 5 minutes, then remove from the tin and let them finish cooling on a baking rack.
*you can make your own oat flour by placing rolled oats or quick oats in a food processor. Pulse until it is smooth with no oat pieces.
*if you aren't gluten free, feel free to substitute regular all-purpose flour for this recipe.
Feel free to get creative and add some walnuts, cranberries, or pecans to the batter before baking.