Looking for a treat to enjoy with your Almond Milk Pumpkin Spice Latte?
How about some warm, healthy, home made Apple Pumpkin muffins?
I’m so excited about this recipe because it’s SO full of good ingredients! It’s packed with pumpkin, apple, all natural sugars like maple syrup, and a natural sweet topping of coconut oil and sucanat (the only oil in the whole recipe!)
This is a baked good I would feel good giving to anyone. Did I mention it’s also gluten-free? You could throw these into your kids lunches, or sneak them into your man’s breakfasts like I did. The sweet topping in the middle makes it!
When I asked John ”Did you know they’re super healthy?” He answered, “They’re delicious, but yes, you made them, so they’re obviously healthy.” Busted.
I also brought these over to my grandparents who both loved them. As good Irish folk with a taste for traditional sweets, I’d say this is a win.
- 2⅔ cups of gluten-free all purpose flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- ½ tsp ground dried ginger
- ½ tsp salt
- 2 eggs
- ½ cup sucanat
- ¾ cup maple syrup
- 1 cup pumpkin puree
- ½ cup apple sauce
- 1 large apple peeled and diced
- ½ cup of walnuts
- Topping (optional):
- 2 tbsp gluten-free flour
- ¼ cup sucanat
- 4 tsp coconut oil
- Preheat oven to 350F. Grease 18 muffin. (I did 12 and 1 mini loaf)
- In a large bowl, sift together 2⅔ cups gf flour, spice, baking soda and salt.
- In a separate bowl, mix together eggs, sucanat, maple syrup pumpkin and apple sauce.
- Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples and walnuts. Spoon batter into prepared muffin cups.
- In a small bowl, mix together 2 tablespoons gf flour, ¼ cup sucanat, 1tbsp coconut oil and ½ teaspoon cinnamon. Mix it up and leave a blob of topping evenly over each centre of muffin batter.
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.