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WooHoo! It’s pumpkin season again, and I’m celebrating with a new muffin recipe.
I’m a total summer time girl, but I have to admit that I’m a little excited that baking season is happening again. I forget how much I love to bake because I barely turn on the oven in the hot summer months. But I’m back at it and kicking off the season with a little muffin love for you all.
I’ve made 3 dozen muffins in the past 24 hours trying to get it just right. No one around here seems to be complaining because we have all been stuffing our faces with moist, delicious pumpkin goodness.
Attempt #3 is definitely the winner. The last 2 were OK but not totally pretty like I like my food. I added a fun little apple topping that sealed deal.
These muffins embody everything you could ask for in a fall time treat:
Easy: Because school is back in session and life is back to being full and busy. Muffins are simple to throw together, they are great as a make ahead breakfast, and they pack easily for an on the go snack. You can also freeze them for later.
Cozy: Who doesn’t love the smell of sweet, cinnamony goodness from the oven on a cool day? These lightly spiced muffins just scream Autumn with all of that pumpkin and apple deliciousness. And that sweet apple topping! It’s pure perfection.
Good for You: With all of the protein rich almond flour and eggs, plus pumpkin and apples, you can feel good about indulging in a couple of these muffins. No gluten, grains, or refined sugars. Only real food ingredients.
OK, clearly I am in love with these muffins. And I may have eaten WAY more than my fair share. But I do hope that you get inspired to make them. They are a total crowd pleaser (ask anyone in my household!).
Happy Fall, lovely people!
xo,
Katja
Pumpkin Apple Muffins (gluten free and paleo)
- Prep Time: 10 min
- Cook Time: 22 min
- Total Time: 32 minutes
- Yield: 12 large muffins
Ingredients
FOR TOPPING
- 1/2 cup diced apple (1/4 inch cubes)
- 1 tbsp coconut sugar (like this)
- 1/2 tsp cinnamon powder
FOR MUFFINS
- 1 and 1/2 cups almond flour (I use THIS fine,blanched brand)
- 1/2 cup arrowroot powder (like this)
- 2 tbsp coconut flour (like this)
- 1 tsp baking soda
- 1 and 1/2 tsp cinnamon powder
- 1 tsp ginger powder
- 1/4 tsp salt
- 1 cup diced apple (1/4 inch cubes)
- 3 eggs
- 6 tbsp maple syrup
- 1/4 cup coconut oil, ghee, or butter – melted
- 3/4 cup pumpkin puree (I use THIS BPA free brand)
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar (I use THIS raw brand)
Instructions
- Preheat oven to 350’F. Line muffin tray with muffin liners.
- Prepare topping by combining 1/2 cup cubed apple with 1 tablespoon coconut sugar and 1/2 teaspoon cinnamon. Set aside.
- In a large bowl, whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon, ginger, and salt. Mix in 1 cup of chopped apples.
- In another bowl, whisk together eggs, maple syrup, melted fat of choice, pumpkin puree, vanilla extract, and apple cider vinegar.
- Add wet to dry and mix until thoroughly combined. Divide batter evenly between 12 muffin cup. Tap muffin tin onto counter to get batter to settle evenly. Sprinkle apple/cinnamon topping over each muffin.
- Bake 22-25 minutes, until golden and firm to touch in the center. Cool on baking rack. Enjoy!
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Can’t wait to try these! We have muffins and eggs every Thursday morning on our school breakfast rotation and we will try these soon!
Hope you guys enjoy them,Renee.
All those attempts were so worth it because these look gorgeous! Such a great way to start a Fall day.
★★★★★
Thanks, Jean! My family definitely was not complaining about all of the muffins.
These are absolutely fall perfection, and I just love muffins to take a long for a quick snack or a leisurely weekend breakfast!
I’m a muffin girl, too! I could eat several of these for breakfast. 🙂
I just made these muffins and they are SUPERB! Thank you for another fabulous recipe that I will make again and again!
★★★★★
Yay! I love hearing that. Glad you enjoyed them. My family keeps asking me to make them again and again too. 🙂
These muffins have fabulous flavor and texture – even more so the following day. I made them for the first time yesterday and shared them with several friends (none who eat gluten free baked goods). They loved them! I will definitely make these again. Thank you for developing the recipe Katja!
★★★★★
So glad you enjoyed them. Thanks so much for the feedback, Hilary. 🙂
Pumpkin and apple go so well together, and who can say no to muffins? Wish I were eating one of these right now!
Yes! I never say no to muffins. I wish I could send one right over, Becky.
My daughter is allergic to almonds and egg. I’m thinking I could sub hazelnut flour for the almond. But I’m not sure what to do about the eggs. I’m still learning how to make egg replacements. Any ideas? Thanks!
Hi, Janelle! I have to admit that I do not do much egg free baking. I know some people use chia eggs and flax eggs. Or even egg substitute. Let me know if you try it. 🙂
So much YES to these muffins!!! I love the apple chunks in there too. This flavor combo is one of my favorites for fall.
★★★★★
Thanks, Emily! Happy Fall!
I adore all things fall, summer be gone bring on the baking and apples and pumpkins! YUM!
★★★★★
Seriously! I agree.
I love pumpkin !! And m]pumpkin muffins is probably one of my favorite type of flavor in the world. Yum !!
★★★★★
Me, too! I’m so excited pumpkin season is here.
wowza! These are just perfection! Thanks for a bulletproof recipe!
Thanks, Cristina!
Oh so yummy! All those apple cinnamon covered chunks are making me want these so bad!
★★★★★
The topping is my favorite part!!
Dang these look good! I would just gobble them up.
Thanks, Kelly!
These look so amazing! Can’t wait to try these!!!
★★★★★
Thanks, Darryl!
I LOVE Muffins and anything pumpkin so I can’t wait to try these. Great recipe! pinning!
Thank you for sharing. Enjoy!
These were fabulous!
That makes me happy to hear. 🙂
Can I leave out the arrowroot flour? Have everything else, except that.
Yes, just add a bit more almond flour to make up for it. 🙂