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Gluten-Free Pumpkin Apple Muffins

by Nensi Beram
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Recipe characteristics

  • Easy to make
  • Only one bowl needed
  • Soft, moist, and flavorful
  • Apples, pumpkin, and fall spices complement each other perfectly
  • Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat. 
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. 
  • Coconut sugar: It can be subbed with brown sugar or regular white sugar.
  • Pumpkin Pie Spice mix: If you need a substitute, you can use Gingerbread Spice mix or cinnamon powder instead.
  • Granny Smith apples: Granny Smith apple is my go-to apple for any baked or cooked recipe. They have that perfect sweet-tart flavor and hold up well under heat. 
  • Canned pumpkin puree or homemade squash puree: It helps make baked goods soft and moist and gives them a lovely texture.
  • Coconut cream: It provides a rich taste and more flavor overall.

Gluten-Free Pumpkin Apple Muffins

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

NOTE: Batter and dough made with room temperature ingredients will yield the best results.

Step 1

Preheat oven to 180° C. Grease muffin tins with coconut oil.

Step 2

In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, coconut sugar, baking powder, and spices.

Step 3

Add pumpkin puree and coconut cream, and mix everything together with a hand mixer until well combined. Adjust sweetness if needed.

Step 4

Gently fold the diced apples into the batter, making sure the apples are evenly distributed.

Step 5

Spread the batter into prepared muffin tins and bake for approx. 25 minutes.

Step 6

Make sure you let your muffins cool for at least 20 minutes and then gently loosen the edges of the muffins before removing them from the tins.

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Gluten-Free Pumpkin Apple Muffins
 
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Gluten-Free Pumpkin Apple Muffins

Gluten-Free Pumpkin Apple Muffins

Nensi Beram
Gluten-Free Pumpkin Apple Muffins combine pumpkin puree, apples, and fall spices into one delicious seasonal recipe. A yummy breakfast, snack, or dessert!
Prep Time 20 minutes
Cook Time 25 minutes
Cuisine Gluten-free, Vegan
Servings 9
Calories 219 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180° C. Grease muffin tins with coconut oil.
  • In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, coconut sugar, baking powder, and spices.
  • Add pumpkin puree and coconut cream, and mix everything together with a hand mixer until well combined. Adjust sweetness if needed.
  • Gently fold the diced apples into the batter, making sure the apples are evenly distributed.
  • Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
  • Make sure you let your muffins cool for at least 20 minutes and then gently loosen the edges of the muffins before removing them from the tins.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Pumpkin Apple Muffins
Serving Size
 
9
Amount per Serving
Calories
219
% Daily Value*
Fat
 
10
g
15
%
Sodium
 
116
mg
5
%
Carbohydrates
 
31
g
10
%
Fiber
 
3
g
13
%
Sugar
 
9
g
10
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword healthy pumpkin muffins, pumpkin muffins gluten free

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