Pumpkin Apple Muffins

As soon as temperatures drop the first fall treat we crave are Pumpkin Apple Muffins.  More robust than an average muffin, with all the flavors of fall.  Clean and guilt-free recipe below, with vegan substitutions.

Recipe: Makes 12 Muffins

1 Cup organic all purpose wheat flour

½ Cup whole wheat flour

1 Teaspoon baking soda

1 Teaspoon baking powder

1 ½ Teaspoon pumpkin pie spice

1 Cup canned organic pumpkin puree

½ Cup raw cane sugar

½ Packed brown sugar

1 Egg

1 Stick organic cultured butter (melted)

1 Apple (peeled and chopped)

Optional: Pumpkin butter - We love Muirhead Pecan Butter Butter from Williams Sonoma.

Vegan substitution

In place of butter - ¼ cup of plant based oil

In place of egg - 1 flax egg (how to)

Preheat oven to 350 F.  Line muffin pan with liners.  In a large bowl whisk together flour, baking powder, baking soda, and pumpkin pie spice; set aside. 

In the bowl from electric mixer combine pumpkin puree and both sugars, mix on medium speed until combined, about 2 to 3 minutes.  Add egg and melted butter until blended.  Then, add the flour mixture slowly with the mixer on low.  

Remove bowl from the mixer and fold in chopped apples with a spatula.  Pour batter into muffin pan.  Optional: add pumpkin butter to the top of the muffin batter (shown in photo above).

Bake at 350 F for 30 minutes, rotate pan half way through.  Test by inserting a toothpick into the center, when it comes out clean, they are finished.  Transfer to cooling rack and remove muffins from pan.  

Muffins taste best cooled or even the next day when the favors have set!

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