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Filled with fall flavors and wholesome goodness, Gluten Free Apple Pumpkin Muffins make the perfect healthy breakfast or snack. Your kitchen will smell amazing as they bake, and nobody in the family will be able to resist those warm spices! If you aren’t gluten free, this recipe works with white whole wheat flour too!
Moist Apple Pumpkin Muffins
Like most kids, my boys are in constant need of snacks. As they’ve gotten older, they have gotten a little better about not constantly shoving food into their faces, though I know that will all change when they are teenagers. But that just means I have to make sure their meals are balanced, healthy, and satisfying.
That’s what I love about muffins. Sure, some are basically glorified cupcakes. But with a few simple tweaks you can really pack them with wholesome ingredients. You can feel good about the kids grabbing one or three any time of the day.
That is especially true about my long-time fan-favorite Carrot Zucchini Mini Muffins. I decided to start with that recipe, bring in fall ingredients, and make them gluten free (though you can totally use white whole wheat flour). Wll they were a total hit.
With the natural sweetness of the apple and raisins, they only need a little maple syrup to be super yummy. And the addition of pumpkin and warm spices are the perfect complement. Bursting with autumn flavors, these muffins are a super yummy breakfast or snack, but would also be a unique dinner roll alternative for Thanksgiving.
Why You’ll Love This Recipe
Since it uses a 1-to-1 gluten free baking blend, there is no buying, weighing, and measuring multiple flours and starches. And muffins are pretty forgiving, so they are great candidate for this simple substitution.
These gluten free apple pumpkin muffins are super easy to make. It’s the usual process of mixing the dry ingredients, mixing the wet ingredients, and combining it all together. No fuss!
The pumpkin puree and grated apple not only give the muffins amazing fall flavors, but it keeps them super moist. You are going to love how it smells while they bake because that aroma of pumpkin pie spice will fill the kitchen, and you are going to love eating them even more!
Apple Pumpkin Muffin Recipe Ingredients
Grab what you need from the pantry to make these delicious gluten free muffins!
- 1-to-1 gluten free baking flour: I recomend Bob’s Red Mill or Pillsbury, just be sure it is a 1:1 blend with xanthan gum. If you aren’t gluten free, you can make whole grian muffins with white whole wheat flour.
- Baking soda
- Pumpkin pie spice: For those warm spices you can’t resist.
- Salt: Makes all of the flavors pop.
- Unsalted butter: Melted and cooled.
- Maple syrup: This gives a nice fall flavor, but you can also use honey.
- Pure vanilla extract
- Pumpkin puree: From a can or homemade, just don’t use pumpkin pie filling.
- Finely grated apple: Use your favorite kind of apple. You can peel the apple or leave the peel on. It’s up to you.
How to Make Them
Preparations: Preheat oven to 350°F and place rack in the center of the oven. Coat a 12-cup muffin pan with nonstick cooking spray, or line with paper cups.
Combine the dry ingredients: Whisk or sift the gluten free flour, pumpkin pie spice, salt, and baking soda together in a mixing.
Mix the wet ingredients: In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, pumpkin, and vanilla extract until thoroughly combined.
Make the batter: Add the dry ingredients to the wet ingredients and stir together until just barely combined. Then fold in the grated apple and raisins.
Fill, bake, and cool: Fill each cup in the muffin pan approximately ¾ full, and bake for 18-20 minutes. A toothpick inserted in the center should come out clean. Cool the muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storing Gluten Free Apple Pumpkin Muffins
You can store these muffins in an airtight container on the counter for a day or two. But because they are so moist, I do recommend keeping them in the refrigerator so that they will last for at least 3 or 4 days, and even up to a week.
They can also be frozen. You can also freeze them in an airtight container, but for long term storage, I recommend wrapping the container in plastic wrap. They can also be kept in a plastic freezer storage bag, and wrapping one or two muffins together in plastic wrap before putting them in the bag will help prevent freezer burn if you are planning to take out a few at a time. If wrapped well, they can be frozen for up to 2 months, and maybe even longer.
Not gluten free? As I mentioned, these can also be made as whole wheat muffins with white whole wheat flour.
Don’t like raisins? Omit them or try using dried cranberries.
Want crunch? Add in chopped pecans or walnuts.
Prefer mini muffins? You can scoop the batter into a mini muffin pan and bake for 14-18 minutes. It’ll make about 24 mini muffins.
Shop The Recipe
Muffin Pan: There are all kinds of fancy muffins pans out there, but I prefer simple, no-frills aluminum muffin pans.
Grater: You’ll want a grater that has a side to finely shred the apple. One with a measuring cup attachment is also helpful.
Cooling racks: Stackable cooling racks are helpful, especially if you are doing a lot of fall baking at one time.
Whisks: I always like to keep several whisks on hand for mixing and blending.
Gluten Free Apple Pumpkin Muffins
- 1 cup 1-to-1 gluten free baking flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted and cooled
- 1/4 cup pure maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree
- 1 cup finely grated apple
- ½ cup raisins
- Preheat oven to 350°F and place rack in the center of the oven. Coat a 12-cup muffin pan with nonstick cooking spray, or line with paper cups.
- Combine the gluten free flour, pumpkin pie spice, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
- In a large mixing bowl, stir together the butter, maple syrup (or honey), egg, pumpkin, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir together until just barely combined.
- Add the apple and raisins and stir gently until just distributed.
- Fill each cup in the muffin pan approximately ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a rack to cool completely.