Hello there foodies! As a nutritionist and food blogger, I am excited to share with you a scrumptious recipe for Gluten-Free Pumpkin Apple Muffins that are sure to satisfy your cravings for something healthy yet delicious. This new recipe takes advantage of the season’s freshest apples and pumpkin puree, bringing together two wholesome ingredients into one irresistible treat.
If you’re always on the lookout for gluten-free and dairy-free recipes, then you’re in luck. These muffins have been carefully crafted to ensure that they meet your dietary requirements without sacrificing on taste or texture. They’re perfect for anyone looking to indulge in something healthy while also satisfying their sweet tooth.
With hints of ginger, nutmeg, cinnamon, and pure vanilla extract, these muffins offer a flavor combination that is nothing short of magical. The golden delicious apple used in this recipe adds a subtle sweetness and crunch while the pumpkin puree offers an underlying richness that ties everything together.
Whether you’re preparing them as a breakfast treat or as a snack during your afternoon break, these Gluten-Free Pumpkin Apple Muffins are guaranteed to make your taste buds dance with delight! So let’s get started and discover how to bake these fantastic treats.
Why You’ll Love This Recipe
Are you looking for a delicious and healthy snack that’s easy to prepare? Look no further than these gluten-free pumpkin apple muffins! With their mouth-watering blend of pumpkin puree, golden delicious apples, ginger, nutmeg, and cinnamon, these muffins offer a flavorful twist on traditional pumpkin muffins.
Not only are they packed with flavor, but they’re also a great choice for health-conscious individuals and those with food sensitivities. These muffins are gluten-free, dairy-free, and can even be made vegan if you substitute the eggs with flax eggs! This means that everyone can indulge in the sweetness of the season without any guilt or digestive issues.
But wait- there’s more. These pumpkin apple muffins are also incredibly easy to make – all you need is one mixing bowl and a handful of wholesome ingredients like almond flour, coconut oil, and pure vanilla extract. They are perfect for meal prepping or as a quick breakfast on-the-go.
Not to mention how versatile they are. These muffins can be baked into a bread loaf as well, served with your favorite spread or topping. Or add some streusel toppings for extra sweetness and texture. Whichever way you choose to enjoy them, this healthy pumpkin apple muffin recipe is sure to become a fall favorite in your household.
Trust me when I say that once you bite into one of these warm and comforting treats fresh out of the oven, you won’t ever want to go back to your old recipes. So go ahead embrace the season and give these gluten-free pumpkin apple muffins a try – your taste buds will thank you!
Here are the gluten-free and dairy-free ingredients you’ll need for these delicious Pumpkin Apple Muffins:
- 2 cups gluten-free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp kosher salt
- 2 tbsp guar gum
- 2 tbsp tapioca flour
- 2 tbsp cornstarch
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 can (15 ounces) pumpkin puree
- 1 large egg, room temperature
- 2 golden delicious apples, peeled, cored and diced small (about 2 cups)
- ½ cup unsalted butter, melted and cooled (or melted coconut oil for dairy-free version)
- ⅓ cup maple syrup
- 2 teaspoons pure vanilla extract
You will also need two flax eggs if you want to make them vegan! To make a flax egg, combine one tablespoon of flaxseed meal with three tablespoons of water. Allow it to sit for a few minutes until it becomes jelly-like in texture.
The Recipe How-To
Now that you know about the ingredients in these gluten-free pumpkin apple muffins, I’ll walk you through how to make them. It’s a pretty simple recipe, and it requires only one mixing bowl, one muffin tin, and a few measuring cups and spoons.
Step 1: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of gluten-free flour blend, ¾ cup of light brown sugar, ½ cup of granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin pie spice, and ½ teaspoon kosher salt.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk together 1 can (15 oz) of pumpkin puree, 2 eggs, and ½ cup of melted coconut oil until well combined.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in two diced Golden Delicious apples, peeled and cored (about 2 cups or so), and set aside.
Step 4: Make Flax Egg
In a small dish, prepare the flax egg by mixing together 1 tablespoon of flaxseed meal (also known as ground flaxseeds) with 3 tablespoons of water. Let it sit for about five minutes to thicken.
Step 5: Add Flax Egg to the Mixture
Add the flax egg into the batter and mix well.
Step 6: Get Muffin Cups Ready
Line a muffin tin with paper liners. Spoon batter into each muffin cup until about two-thirds full.
Step 7: Make Streusel Topping
Prepare the streusel topping by combining ¼ cup almond flour, ½ cup oat flour, ½ teaspoon ground cinnamon, and ¼ cup of dark brown sugar in a small bowl. Cut 2 tablespoons of cold unsalted butter into small pieces and add to the mixture. Use your hands to rub the butter into the dry ingredients until it resembles coarse sand.
Step 8: Add Streusel Topping
Sprinkle the streusel topping over each muffin, pressing down gently on the topping with your fingers.
Step 9: Bake
Bake for 25 to 30 minutes on 350°F (180°C) or until a toothpick comes out clean when inserted into the center of a muffin.
Once baked, remove from oven and let cool for about 5-10 minutes before enjoying these delicious pumpkin apple muffins.
Substitutions and Variations
Great news! This recipe is quite flexible, meaning you can make it your own and swap out some ingredients to fit your taste preferences or dietary needs. Here are some substitutions and variations:
– Flour alternatives: Instead of using the flour blend listed in the recipe, you can use a combination of oat flour, almond flour, and coconut flour. For the oat flour, you can grind oats in a food processor until they reach a fine powder-like texture. If you are allergic to nuts, feel free to use coconut flour only.
– Gluten-free flours: If you do not have all the gluten-free flours listed in the recipe, you can try using another gluten-free flour mix that you might have on hand. Just keep in mind that some mixes may yield different results depending on the ingredients used. Also, if you don’t need to be strictly gluten-free, you can try using regular flour instead of the gluten-free blend.
– Vegan-friendly: If you want to make this muffin recipe vegan-friendly, simply replace eggs with flax eggs and butter with melted coconut oil. To make flax eggs, mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes until it forms an egg-like consistency.
– Sweeteners: Don’t have dark brown sugar or light brown sugar? Substitute with either granulated sugar or maple syrup. Keep in mind that maple syrup might make the muffins slightly moister than usual due to its liquid consistency.
– Fruits: You can swap out the golden delicious apple with any other type of firm apple like Granny Smith or Honeycrisp. Alternatively, you can use canned pumpkin puree instead of fresh pumpkins.
– Streusel topping: Want to add a crunchy texture to your muffins? Mix 1/4 cup almond flour with two tablespoons of cold unsalted butter (or vegan alternative) and 1 tablespoon of granulated sugar. Crumble the mixture over the top of each muffin before baking to create a delicious streusel topping.
Don’t be afraid to experiment and make this recipe your own with these substitutions and variations. Happy baking!
Serving and Pairing
Now that you’ve baked yourself a batch of these delightful gluten-free pumpkin apple muffins, it’s time to consider serving and pairing them with the perfect accompaniments.
You could start your day by warming up a fresh muffin and enjoying it with a cup of coffee or tea. For a bit of indulgence, you could slather your muffin with some maple butter or honey cinnamon butter. If you are vegan or dairy-free, try some whipped coconut cream to make your muffins extra special.
These muffins can also be served as an excellent dessert option. You can top them with streusel topping, caramel sauce or serve them alongside a scoop of vanilla ice cream (dairy-free if required). The pumpkin apple muffins would also pair well with apple cider or spiced hot cocoa during the cooler seasons.
Alternatively, these pumpkin apple muffins make for an ideal festival treat. You can gift them to your family and friends as a healthy yet delicious alternative to traditional sweets. The muffins can be packed in eco-friendly bags or wrapped in paper for easy sharing.
Overall, there are countless ways to serve and pair these delectable gluten-free pumpkin apple muffins. So get creative and enjoy your baked masterpiece!
Make-Ahead, Storing and Reheating
One of the best things about these Gluten-Free Pumpkin Apple Muffins is that they can be made ahead of time, stored easily, and reheated for a quick breakfast or snack.
To make these muffins ahead of time, simply follow the recipe as directed and let them cool completely. Once they are cooled, wrap each muffin individually with plastic wrap or store in an air-tight container. They will last up to a week at room temperature or up to three months in the freezer.
When it’s time to reheat, you can warm them up in a microwave for just 10-15 seconds or pop them into a 350°F oven for 5-10 minutes. These muffins taste just as good reheated as they do fresh out of the oven.
However, it’s important to note that storing them in the refrigerator is not recommended as it can cause them to become dry and crumbly. Instead, opt for storing at room temperature or freezing.
Additionally, for a twist on the classic muffin experience, try serving these muffins warmed up with a dollop of coconut yogurt or drizzle some pure maple syrup over top. It’s a delicious way to enjoy these healthy and wholesome goodies any time of day!
Tips for Perfect Results
When it comes to gluten-free baking, achieving perfect results can be quite tricky. But with the right tips and tricks, you can achieve delicious and moist Pumpkin Apple Muffins that are both gluten-free and vegan. Here are some helpful tips to ensure your baked goods come out perfectly every time.
First and foremost, make sure to measure your ingredients accurately. Using too much or too little flour or sugar can throw off the balance of the batter and lead to a less-than-stellar final product. Invest in a set of measuring cups and spoons so you can be precise when measuring ingredients.
Another important tip is to use room temperature ingredients. Cold eggs, butter or pumpkin puree can cause the batter to become clumpy or unevenly mixed. Before starting your recipe, take the ingredients out of the fridge 30 minutes before using them.
If you’re using a gluten-free flour blend that doesn’t contain gums like xanthan or guar, adding these to the recipe can help bind the ingredients together and prevent crumbling. For this recipe, guar gum is used as it provides better texture for muffins.
Additionally, avoid overmixing the batter as this can result in tough muffins. Mix until just incorporated and smooth, then stop. To prevent dry muffins, do not over-bake them – bake until a toothpick comes out clean, but not until they start browning excessively.
Lastly, store your muffins correctly to maintain their freshness. Place them in an airtight container and store them at room temperature for up to 3 days or in the fridge for up to a week. If you want to freeze them for later enjoyment, wrap them tightly in plastic wrap or aluminum foil and freeze them for up to 2 months.
Remember that practice makes perfect when it comes to baking. Don’t get discouraged if your first batch doesn’t turn out as expected – try again with these helpful tips in mind and you’ll be sure to get perfectly delicious and moist gluten-free Pumpkin Apple Muffins every time.
In conclusion, these delicious gluten-free pumpkin apple muffins are a must-try recipe for anyone looking for a healthy yet scrumptious snack. Not only are they easy to make and budget-friendly, but they also provide a perfect blend of nutrition and flavor that will surely satisfy your cravings without any guilt.
With the right ingredients and preparation, you can transform everyday muffins into a wholesome treat that’s vegan, dairy-free, and gluten-free. Whether you’re looking for an afternoon snack or breakfast on-the-go, these muffins are sure to be a hit.
So what are you waiting for? Head to your kitchen and start baking these mouth-watering muffins now! With the variations and substitutions available, you can customize them according to your preferences and enjoy them any time of the day. Trust me; once you’ve had a bite of these gluten-free pumpkin apple muffins, you won’t be able to resist having another one!
Gluten Free Pumpkin Apple Muffins Recipe
- 12 tablespoons unsalted butter
- 1 cup sorghum flour
- 1/2 cup cornstarch
- 1/2 cup tapioca flour
- 2 teaspoons guar gum
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 1 tablespoon dark brown sugar, packed (dark muscovado)
- 1/2 cup light brown sugar, packed (light muscovado)
- 2 1/8 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons freshly ground ginger
- 1 golden delicious apple, peeled, cored, thinly sliced and then diced
- 1 (15 ounce) can unsweetened pumpkin puree
- 2 large eggs
- 3 teaspoons pure vanilla extract
- Preheat oven to 350ºF and line your muffin tins with 18 muffin/cupcake paper cups and set aside.
- In a medium sized bowl, combine all the dry ingredients, including the sugars and stir with a wooden spoon until all the ingredients look evenly distributed.
- In a stand up mixer with the paddle attachment, cream the butter until soft and then add all the dry ingredients at once and mix on low for about 2 minutes. Add the eggs, pumpkin and vanilla and mix on medium-high speed until light and fluffy, scraping down the sides of the bowl as necessary. Lastly, add your diced golden delicious apple and mix for 1 minute more.
- Using an ice cream scoop, fill your muffin cups with your batter and bake at 350ºF for 25 minutes. The muffins should have nice fissures traversing the tops and the utmost edges should be slightly darker than the rest of the muffin. A wooden skewer inserted into one of the muffins will come out clean.
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