I've had a tup of pumpkin hanging out in the freezer for a month now, and I figured it was about time to bring that bad boy out and create something delish, so here it is! After scouring for a good recipe via FoodGawker and finding nothing I was keen on I decided to mix a few and make my own! Thus, these ridiculously moist Pumpkin Apple Muffins were born!
Ingredients: (makes six muffins)
- 1 + 3/4 cup your choice of flour (I was suuuuper impressed with Bobs Redmill Gluten Free Flour)
- 2 Tspb raw buckwheat groats (or whatever you want to put on top)
- 1/4 cup smashed/crumbled raw pecans
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon + a sprinkle for the apples
- 1/2 cup pumpkin puree
- 1 cup almond milk (+homemade)
- 1/2 cup brown sugar
- 2 Tbsp coconut oil (liquid)
- 1 flax egg (1 Tbsp flaxseed + 2.5 Tbsp water, throw it in the blender till completely mixed!)
- 1 tsp vanilla extract
- 1 1/3 apple, peeled, cored and diced (PROTIP: save the peel! while preheating the oven sprinkle the peels with cinnamon and toss in for 15 minutes or until crisp and brown! makes for a yummy snack while baking!)
Preheat oven to 375 degrees and line muffin tin with paper liners.
In your blender mix up your flax egg and then dump in a large bowl.
Sautee your apple pieces in a skillet with your choice of lube (I used a bit of coconut oil but feel free to use a non-dairy butter if you so please!) and a sprinkle of cinnamon until soft and delicious.
In your flax egg bowl, add pumpkin puree, almond milk, brown sugar, oil, and vanilla extract and mix lightly.
In a small bowl mix flour, baking powder, baking soda, salt and cinnamon together, then sift over wet ingredients a bit at a time and stir.
Add your apples and mix together briefly. Spoon into muffin tin (to get that beautiful bakery style muffin top be sure to "over fill" your muffin cup! If you need to spray the edges of your tin with cooking oil to ensure the tops don't stick!)
Sprinkle buckwheat groats, raw pecans and a touch of cinn+sugar mix if you fancy then pop in the oven!
Bake for 18-22 minutes or until golden brown and a toothpick comes out clean.
If you have the patience, allow to cool and then SHARE & ENJOY!
*Guage your batter before spooning, if it's too thin add a bit more flour, if it's too thick stir in a bit more almond milk! I like mine just thick enough to pour (in globs)!