Pumpkin Apple Harvest Muffins (VIDEO) | The Rising Spoon

Thursday, November 1, 2012

Pumpkin Apple Harvest Muffins (VIDEO)

An easy & healthy pumpkin apple muffin recipe that's incredibly moist and chock-full of fragrant pumpkin pie spice, cinnamon & nutmeg. Pumpkin puree and applesauce lend moisture while the oats, apple chunks, and cranberries provide a bit of texture. These are basically like fall in a muffin! (Gluten-Free & Vegan Option)

Pumpkin Apple Harvest Muffins (Easy & Healthy Fall Recipe)
Are you aching to indulge in fall baked goods, but don't want something overly sweet? Look no further, friends! Here is a delectable, uber-moist (and dare I say healthy) pumpkin muffin that's chock-full of flavors without a ton a sweetness.

That means you can eat 1-2 of these muffins, feel totally satisfied in a cozy comfort food sort of way, and not need to go take a nap an hour later. My flourless peanut butter cookies and dark chocolate peanut butter balls are awesome like that, too.

Easy Pumpkin Apple Muffins For Fall

My recipe is adapted from these moist oatmeal pumpkin muffins, which had numerous comments about how the muffins needed more flavor, so the first thing I did was increase the pumpkin pie spice and sprinkle in a bit of extra cinnamon powder.

And then after swapping out several ingredients--like applesauce instead of oil and water--I added in more fall mix-ins like chopped apple and dried cranberries. Perfection!

I fondly call these treats "fall in a muffin". Cause that's what they are.

Taking one whiff of the muffin's spicy aroma is equivalent to a sudsy bath, a tight embrace, a gossamer knit sweater, comfy slippers, and a lick or two from your favorite kitten or puppy.

For serious, bake a batch of these muffins when you're feeling stressed and not only will your kitchen smell amazing, but you'll soon find yourself feeling more cheerful! Aromatherapy's pretty awesome like that.

Pumpkin Apple Harvest Muffins (Healthy Breakfast Recipe For Fall)

What Makes These Muffins So Moist?

Did I mention they were moistest muffins I've ever eaten? How'd I achieve that? A mixture of pumpkin puree and unsweetened applesauce. No need for oil when you can use these two!

Although if you want to use butter (I loooove Kerrygold), coconut oil, or avocado oil instead, I totally understand (healthy fats are good for your brain & hormones, y'all, and they help you feel satiated).

If you love baked goods with fresh fruit + healthy fats then definitely try my peaches and cream muffins or blueberry sour cream muffins.

Aaaaand, if you're vegan, simply replace each egg with 1/4 cup of mashed ripened banana. I almost did this but decided at the last second to try the egg method, assuming the banana would overpower the pumpkin or apple.

Who knows, though, the flavors might mesh into a hybrid even-more-super-awesome muffin. Please let me know if you try this!

Healthy Pumpkin Apple Muffins RecipeTools That Make Baking These Pumpkin Apple Muffins Easier

Here are my favorite tools for making this muffin recipe. Clicking on the links will take you over to Amazon where you can check out more of their features & see a picture.
  • 12 count standard-sized muffin tin: This one is made in the USA and has a non-stick coating so you can technically use it without spray or liners but I still always do just to be safe. This makes it super easy to hand wash after it's cooled down. I use this tin for baking muffins and egg breakfast muffins (they're like a mini frittata). It'd also be an easy way to portion out smoothie ingredients to flash freeze (like chopped fruit & veggies).
  • parchment paper muffin liners: These are non-stick and work well with recipes that have oil or fat in them BUT these muffins are oil-free and will stick like nobody's business unless you spray or grease them. So, for this recipe, in particular, I use these liners and also spray them with avocado oil spray
  • glass mixing bowls with locking lids: I have the four bowl set with lids that nests so you can stack them to save space. These are sturdy, come in different sizes, and are see-through, which makes them fun for colorful recipes - you can serve them right in the bowl. And if you have any leftovers, just pop the lid on and stick it right in the fridge.
  • stainless steel magnetic measuring cups & measuring spoons: I've had both of these for YEARS. I love the magnetic part, which helps to keep them together so I don't have to go digging in a drawer. They're also dishwasher safe. :D
Healthy Pumpkin Apple Muffins

Watch The Recipe Video

Are you a visual learner? Watch my short recipe video showing you how easy it is to make these easy pumpkin apple muffins.

More Fall Recipes You'll Love:

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healthy, applesauce, spice, easy, gluten free, vegan, canned, fall
baked goods
Yield: 12 muffins

Pumpkin Apple Harvest Muffins (Easy Fall Recipe)

Pumpkin Apple Harvest Muffins

prep time: 10 Mcook time: 22 Mtotal time: 32 M
Incredibly moist pumpkin apple muffins chock-full of pumpkin pie spice, cinnamon & nutmeg. Pumpkin puree and applesauce lend moisture while the oats, apple chunks, and cranberries provide a bit of texture. Serve this as a healthy snack, breakfast, or dessert to celebrate fall. (Gluten-Free & Vegan Option)



How to cook Pumpkin Apple Harvest Muffins

  1. Pre-heat oven to 375 degrees. Grease a 12-count muffin tin with butter, coconut oil, or cooking spray. If using muffin liners, insert these into the tin and grease those instead. Don't skip the spray or grease - the muffins will stick otherwise!
  2. In a mixing bowl, combine all dry ingredients (flour, oats, baking powder, salt,  spices) and stir. Add the wet ingredients (pumpkin, sweetener, applesauce, eggs) and mix the batter gently until all the dry ingredients are incorporated.
  3. Fold the apples and cranberries into the batter. Fill each muffin tin equally until all the batter is used up. Bake for 18-22 minutes, or until a toothpick or fork stuck into the middle of a muffin comes out clean.
  4. Let the muffins cool completely, then store on the counter or in the fridge in an airtight container for a few days. For the freshest flavor, freeze them immediately and thaw each pumpkin apple muffin before eating (they keep 1-2 months in the freezer).


VEGAN OPTION: To make these vegan-friendly, substitute 1/4 cup of ripe, mashed banana for each egg. I haven't tried this yet (I always use eggs) but many foodies on Pinterest have and they reported that it turned out great! *COOKING OIL OPTION: If you dislike applesauce or don't have any on hand, you can substitute 1/2 cup of cooking oil (like avocado oil, coconut oil, or melted butter) instead. The muffins will be a bit richer and slightly less moist but still yummy. SIZE: These muffins don't rise much (I need to experiment with a baking soda combo in the future since I tend to use maple syrup as the sweetener) so you may want to bake a double batch as they go fast. :) FLOURS: I've used all-purpose einkorn wheat, regular all-purpose flour, white whole wheat flour & a gluten-free 1 to 1 baking flour blend for this recipe. Others may work, just keep in mind that 100% whole wheat flour may make these muffins pretty dense and some gluten-free flour blends can have a crumbly texture. I have not recipe tested any grain-free version as that requires a different ratio of liquids to dry ingredients.
Created using The Recipes Generator

Did You Make This Recipe?

I'd love to hear your thoughts on how it went! Please leave a comment here on the blog, on Pinterest via the "tried it" feature, or use the hashtag #therisingspoon & tag @therisingspoon when you share pics to Instagram, Facebook, or Twitter. It helps me to get feedback on my creations and it totally makes my day. :)

Click Here To Save This To Your Muffins Recipes Board On Pinterest!

A healthy pumpkin apple muffin recipe that's incredibly moist and chock-full of fragrant pumpkin pie spice, cinnamon & nutmeg. Pumpkin puree and applesauce lend moisture while the oats, apple chunks, and cranberries provide a bit of texture. These are basically like fall in a muffin!

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