Description
Sweet autumn mornings welcome Pumpkin Apple Muffins, a delightful blend of seasonal flavors that dance between spicy and fruity. Warm spices and tender fruit create a comforting breakfast treat perfect for crisp fall days you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 3 cups (270 g) quick or rolled oats, blended into oat flour
- 1 15-ounce (425 g) can pumpkin puree (not pie mix)
- 1 cup (150 g) grated apple (Honeycrisp recommended)
- 3/4 cup (180 ml) non-dairy milk
- 3/4 cup (105 g) coconut sugar
- 3/4 cup (88 g) pecans (optional)
Spices and Seasonings:
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Leavening Agents:
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon lemon juice or apple cider vinegar
Instructions
- Gather all ingredients and equipment to streamline the baking process.
- Configure the oven to 350°F (175°C) and prepare the muffin tin with non-stick spray or paper liners.
- Create the dry ingredient foundation by whisking oat flour, baking powder, baking soda, aromatic spices, and salt until uniformly blended in a spacious mixing bowl.
- Craft the liquid component by combining pumpkin puree, coconut sugar, non-dairy milk, and acidic element (lemon juice or vinegar) in a separate vessel, stirring until achieving a silky consistency.
- Excavate a central cavity within the dry ingredients and gently cascade the liquid mixture into the depression.
- Merge the components with delicate strokes, maintaining a light touch to prevent overworking the batter, which could compromise the muffins’ tender texture.
- Incorporate freshly grated apple and optional pecans, folding them through the mixture with minimal disruption.
- Distribute the batter meticulously across the muffin receptacles, ensuring equitable portion sizing.
- Transfer the filled tin to the preheated oven and bake for approximately 25-27 minutes, monitoring for a golden crown and confirming doneness with a inserted toothpick test.
- Allow the muffins a brief rest within the tin to stabilize their structure, then carefully transfer to a cooling rack.
- Serve at preferred temperature, knowing these can be preserved in an airtight container or frozen for future enjoyment.
Notes
- Opt for gluten-free oat flour to make these muffins celiac-friendly and easily digestible for those with wheat sensitivities.
- Choose ripe, sweet apples like Honeycrisp or Gala for natural sweetness and added moisture without extra sugar.
- Toast pecans briefly before adding to enhance their nutty flavor and provide a delightful crunch in every bite.
- Allow muffins to cool completely before storing to prevent condensation and maintain their perfect texture.
- Prep Time: 20 minutes
- Cook Time: 25-27 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg