Pumpkin Apple Muffins | Recipe Cart
These Pumpkin Apple Muffins are fluffy, moist, and full of Fall flavor. A delicious vegan, gluten-free, and oil-free breakfast treat!
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Cooking tools:
- Grater
- Muffin tin
- Cooling rack
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spoon
- Toothpick
- Chef's knife
- Airtight container
- Zip-top bag
- Freezer
Ingredients
- 3 cups (270 g) quick or rolled oats, blended into oat flour*
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 15-ounce (425 g) can pumpkin puree (not pie mix)
- 3/4 cup (105 g) coconut sugar*
- 3/4 cup (180 ml) non-dairy milk
- 1 cup (150 g) grated apple (I used Honeycrisp)
- 1 tablespoon lemon juice or apple cider vinegar
- 3/4 cup (88 g) pecans (optional)
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