Do you like muffins? Some people are cookie-people. Others are crazy for cake. My mom – she’s nuts for scones. Me? Muffins all the way.
And, of course, you can browse the Recipes page
for many more ideas, including pancakes, cookies, quick breads, scones, and more. 🙂
Tender, hearty, slightly-sweetened with flavourful spices and fruit. Streusel for bonus points (no streusel here, unfortunately). Instead, these nutritious fall-inspired muffins are loaded with pumpkin puree and chopped apple. Nuts would be a fabulous addition! Other ingredients include lemon and almond milk to make a faux buttermilk, as well as an egg, brown sugar, coconut oil, and a mixture of 4 simple dry ingredients.
Squeezing about half a lemon into almond milk causes it to “curdle” and separate. It becomes buttermilk!
Chop up an apple. I had half an apple left over from nibbling, so I technically threw 1.5 apples in here. It was chunky and totally awesome. These are ambrosias, by the way. They aren’t made to be baked, but it worked fine.
I tossed the apple chunks in the mixture of dry ingredients. That’s a cool trick that prevents the apple chunks from sinking to the bottom of your muffins. Meanwhile, the lemon juice made the almond milk look weird and pretty gross. Perfect!
My wet ingredients got mixed up, and the coconut oil hardened and solidified a little bit. No problem – I simply placed the bowl into a bigger mixing bowl filled with hot water and stirred. This smelled like some kind of amazing, fruity, coconutty caramel with hints of vanilla. It was divine.
Next up, the wet ingredients were poured carefully into the dry, along with some quick oats because the mixture was too runny.
Then the batter was scooped into muffin tins and baked for a little less than half an hour.
They made the apartment smell like a glorious apple-cinnamon-pumpkin-vanilla cake, and emerged from the oven steaming hot and so fluffy.
Of course, I enjoyed one straight out of the oven, slathered with a generous amount of peanut butter. Nah, who am I kidding – I had two out of the oven. They were amazing. Check out how melty the nut butter gets!
Oh – and see how the apple chunks are suspended in the mixture rather than sinking to the bottom during baking? That’s because we tossed ’em in the flour mixture. This tip works for blueberries and chocolate chips as well!
Pumpkin & Apple Muffins (makes 9)
- 1/3 cup packed light brown sugar
- 1/2 tsp cinnamon
- 1 cup spelt flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 tbsp coconut oil
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- generous 1/3 cup milk (can use coconut milk or any milk with lemon juice squeeze, I used almond milk)
- 1/4 cup quick oats
- 1 apple, cut in chunks: I used 1.5 apples
- Preheat oven to 350 degrees.
- Whisk dry ingredients (not sugar).
- Toss apple chunks with a scoop of dry ingredient mixture.
- Whisk wet ingredients (includes sugar).
- Add “buttermilk.”
- Carefully mix wet into dry. Do not overmix.
- Carefully stir in the apple chunks.
- Fill into 9 muffin tins and tap to remove air bubbles.
- Bake for 25 minutes or until knife comes out clean.
- Cool for 15 minutes.
- Remove and cool completely.
- Enjoy with nut butter!
If you’re as much of a muffin lover as I am, you are really going to enjoy these.
They’ll last 3-4 days at room temperature in a sealed container, but I froze half of them (and then polished them off in about a week). These are the ideal topping for oatmeal or yogurt.
What kinds of muffins do you like? Let me know if you give this recipe a shot 🙂 Happy Wednesday everyone!