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Vegan Pumpkin Apple Cinnamon Muffins

These Pumpkin Apple Cinnamon Muffins are so soft and moist, filled with mini apple bites and crushed walnuts, topped with an easy sugar glaze.

It’s the season!

It’s that time of the year where the pumpkin makes its regular appearance again. But it’s also apple season too! And I don’t really eat a lot of apples. So I figured why not make some muffins out of both?

Besides, I don’t like snacking on apples on their own. So I try to sneak some when I’m baking. I also like using whole-wheat flour every now and then, and this time was a perfect fit. Making these muffins a bit of a “healthier” snack, so it’s easier to keep on munching on them!

Let’s talk cooking!

With under 10 steps, and 15 minutes of prepping, you’ll find making these muffins is as easy as eating them! It’s just a matter of resisting the warm pumpkin smell in the kitchen, while you wait for them to finish baking!

Let’s bake!

Dry Ingredients

In a large bowl, sift together: 2 cups of whole-wheat flour, 1 tsp of baking soda, and 2 tsp of baking powder. Add in: 1 1/4 tsp of cinnamon, 1 tsp nutmeg, and 2 tsp pumpkin pie spice, with a pinch salt. Mix everything together, add in 1 cup of brown sugar, and mix again to combine.

Wet Ingredients

Add in: 1 cup of almond milk, 6 tbsp of almond butter, 2 tsp of vanilla extract, and 1 1/4 cup of pumpkin puree. Whisk everything together until you reach a thick consistent orangey mixture. Fold in 2 small diced apples and 1 1/2 cup of crushed walnuts – leave some of each for later. Mix everything again until it’s well combined.

Baking

Evenly scoop out the mixture onto a 12-cup muffin tray, lined with muffin papers and some oil spray. Top off with the remaining apples and walnuts, then sprinkle with brown sugar. Bake at 350 F (170 C) for 30-40 minutes – until a toothpick goes in and comes out clean, with crisp golden edges.


Sugar Glaze – Optional

In the meantime, prepare the glaze in a small pot over medium heat. Adding: 1 cup of powdered sugar, 2 tsp of maple syrup, and 1 tbsp of almond milk. Slowly stir around until everything melts down to a thick consistency. Set aside to cool down before applying to the muffins.

Cooling Off

Once the muffins are ready, remove from the oven and let them cool for about 15 minutes before serving. If you choose to make the sugar glaze, make sure to allow the muffins to completely cool down before drizzling them with the glaze.

I like having a muffin for breakfast with my morning coffee. I also like a sugary snack after dinner. So I made half of the muffins with the glaze, and half without. That way I can have one in the morning, and one at night. Which one are you gonna have first? With the glaze, or without? Let me know in the comments!

Happy baking friends!


Hope you give this recipe a try. I’m sure you will enjoy it! If you do, I would love to see your recreation and learn how it went. Leave me a comment here and tag me on Instagram/Facebook/Pinterest/TikTok @demeals.ca #demeals

Vegan Pumpkin Apple Cinnamon Muffins

Recipe by Waseem Hijazi
Servings

12

muffins
Prep time

15

minutes
Baking time

40

minutes
Cooling Time

15

minutes
Total time

1

hour 

10

minutes

Ingredients

  • Dry Ingredients
  • 2 Cups Whole-wheat Flour

  • 1 Tsp Baking Soda

  • 2 Tsp Baking Powder

  • 1 1/4 Tsp Cinnamon

  • 1 Tsp Nutmeg

  • 2 Tsp Pumpkin Pie Spice

  • Pinch of Salt

  • 1 Cup Brown Sugar

  • Wet Ingredients
  • 1 Cup Almond Milk

  • 6 Tbsp Almond Butter

  • 2 Tsp Vanilla Extract

  • 1 1/4 Cup Pumkin Puree

  • Sugar Glaze – Optional
  • 1 Cup Powdered Sugar

  • 2 Tsp Maple Syrup

  • 1 Tbsp Almond Milk

  • Toppings
  • 2 Small Diced Apples

  • 1/2 Cup Crushed Walnuts

  • Sprinkle of Brown Sugar

  • Other
  • Oil Spray

Directions

  • In a large bowl, sift together: flour, baking soda, and baking powder.
  • Add in the cinnamon, nutmeg, pumpkin pie spice, and salt.
  • Mix everything together, add in the brown sugar, and mix again to combine.
  • Add in the wet ingredients and whisk everything until you reach a consistent thick, orangey mixture.
  • Fold in the diced apples and walnuts – leaving some of each for later. Mix again until it’s well combined.
  • Evenly scoop out the mixture onto a 12-cup muffin tray, lined with muffin papers and some oil spray. Top off with the remaining apples and walnuts, then sprinkle with cinnamon and brown sugar.
  • Bake the muffins at 350 F (170 C) for 30-40 minutes – until a toothpick goes in and comes out clean, with crisp golden edges. Once ready, remove from the oven and let them cool for about 15 minutes before serving.

    OPTIONAL:
  • Prepare the sugar glaze in the meantime: add in the glaze ingredients to a small pot and stir together over medium heat until everything melts down to a thick consistency. Set aside to cool down before applying to the muffins.

    Enjoy your demeal!

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