Vegan Pumpkin Apple Muffins

I adapted this from the minimalist baker’s recipe.  My recipe is oil muffinfree and I do not cook the apples because I’m lazy and it tastes great without the extra effort (I tried it both ways and I promise it’s still wonderful). These muffins are super moist and very healthy except for the sugar, but hey, you’ve got to have a little pleasure.


1 cup flour (I used white whole wheat)

½ cup oat flour

1/3 cup old fashioned oats + extra for topping

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon + more for apples

16 oz. organic pumpkin puree

1 cup oat milk (or your favorite non-dairy milk, make sure it does not contain carrageenan)

½ cup brown sugar

½ cup applesauce

1 flax egg or Ener G egg replacer (what I used)

1 tsp vanilla extract

½ of a large apple or 1 small apple peeled and cored (I like Granny Smith, but you can use any type)


  1. Preheat oven to 375 and line muffin tins with paper liners.
  2. Prepare flax egg or Ener G egg replacer in a large bowl and set aside.
  3. Chop apples into tiny pieces and sprinkle generously with cinnamon (this is the extra).
  4. Add pumpkin puree, oat milk, brown sugar, apple sauce and vanilla extract to the egg replacer. Place flours, baking powder, baking soda, salt and cinnamon into a sifter and sift over wet ingredients and stir.
  5. Add apples and oats and stir again until just combined. Spoon into muffin tins and sprinkle oats on top.
  6. Bake for 18-22 minutes until toothpick comes out clean.

Author: Lauren

Plant-based educator and speaker

4 thoughts on “Vegan Pumpkin Apple Muffins”

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