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These soft gluten-free apple pumpkin muffins are an easy breakfast recipe filled with fresh fall apples, pumpkin purée, and cozy spice. My kitchen always smells amazing when these are in the oven. And if you aren’t gluten-free, this recipe works with whole wheat flour, too!
For more easy fall baking ideas, check out my original gluten-free pumpkin muffins recipe and these flourless Nutella pumpkin muffins!
These easy gluten-free apple pumpkin muffins are one of my favorite treats to make in the fall, and my boys can’t get enough of them. These muffins are soft and super moist, inspired by my favorite carrot zucchini mini muffins. I used that recipe as a launch point and brought in some of my favorite fall ingredients, including pumpkin purée, freshly grated apple, and pumpkin pie spice.
Why You’ll Love This Pumpkin Muffin Recipe
- Easy ingredients. I make these muffins using a 1-to-1 gluten-free baking blend, so there’s no need to weigh or measure out multiple flours and starches.
- Quick. 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 them. No fuss!
- Great for fall baking. These muffins are filled with the cozy autumn flavors of pumpkin, apples, and warm spices. They’re great for breakfast or as a snack, or I’ll even serve them as a sweet side dish next to our Thanksgiving turkey.
- Adaptable. I make these muffins gluten-free, but you can absolutely use whole wheat flour instead if you’d like. They’re very adaptable, right down to the add-ins: feel free to add in nuts for crunch, or even chocolate chips.
Ingredients You’ll Need
Here are some quick notes on what you’ll need from the pantry to make these pumpkin apple muffins. Scroll down to the recipe card for a printable ingredients list with amounts.
- 1-to-1 gluten-free baking flour – I recommend 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 also make these muffins with whole wheat flour or all-purpose flour.
- Baking soda and salt
- Pumpkin pie spice – Use homemade pumpkin pie spice or store-bought. You can also use a blend of individual spices like cinnamon, nutmeg, ginger, and cloves. Apple pie spice works, too, as it’s very similar.
- Unsalted butter – Melted and cooled.
- Maple syrup – Real maple syrup gives these muffins a nice fall flavor, but you can also sweeten them with honey or brown sugar.
- Egg
- Pure vanilla extract
- Pumpkin purée – Make sure to buy canned pumpkin purée and NOT pumpkin pie filling. You can also use homemade pumpkin purée if you’d like.
- Finely grated apple – Choose your favorite baking apple, such as Granny Smith, Cortland, or Honeycrisp. Peel the apple or leave the peel on, it’s up to you.
- Raisins – Optional, but I love the little pops of sweetness. You can also add chopped pecans or walnuts.
How to Make Apple and Pumpkin Muffins
Pumpkin purée and grated apple not only give these muffins amazing fall flavors, but they keep the crumb super moist. The house smells like fresh pumpkin pie while they bake! Here’s how to make these easy pumpkin muffins packed with apples. You’ll find the printable instructions in the recipe card.
- Mix the dry and wet ingredients separately. First, whisk or sift the dry ingredients together. In a separate bowl, mix the butter and wet ingredients until smooth.
- Combine. Next, stir the dry mixture into the wet ingredients, being careful to not overmix. Fold in the grated apples and raisins.
- Bake. Add the batter to a greased or lined muffin pan, filling each well approximately ¾ full. Bake in the center of a 350ºF oven for 18-20 minutes. Cool the muffins in the pan for a bit afterward, and then move them to a wire rack.
Recipe Tips and Variations
- Don’t overmix. Overmixing the muffin batter will yield dense, tough muffins. Be mindful to only mix until the dry ingredients are just combined with the wet batter. We want fluffy, tender muffins and not hockey pucks!
- Check the muffins for doneness. Bake the apple and pumpkin muffins until a toothpick stuck in the center of a muffin comes out clean, without any streaks of batter.
- Not gluten-free? I mentioned it earlier, but you can make these pumpkin muffins with white whole wheat flour instead of gluten-free flour if you prefer.
- Don’t like raisins? Omit them or try using dried cranberries.
- Add crunch. Add in chopped pecans or walnuts.
- Make mini muffins. Scoop the batter into a mini muffin pan and bake for 14-18 minutes. It’ll make about 24 mini gluten-free apple and pumpkin muffins.
How to Store
- Room temperature. Store these gluten-free apple and pumpkin muffins in an airtight container at room temperature for a couple of days. These muffins are very moist, so I recommend lining the container with paper towels. Alternatively, keep them in the fridge, where they’ll last for up to a week.
- Freeze. You can also freeze these muffins in an airtight container or freezer bag, double-wrapped in plastic wrap. Wrapped well, they can be frozen for up to 2 months or longer. Thaw the muffins in the fridge or at room temperature for serving.
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.
More Pumpkin Recipes
- Gluten Free Pumpkin Bread
- Pumpkin Cheesecake Bars
- Chocolate Pumpkin Spice Oatmeal
- Gluten-Free Pumpkin Roll
- Gluten Free Pumpkin Cupcakes
Gluten Free Apple Pumpkin Muffins
Ingredients
- 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
Instructions
- 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.
Notes
Did you make this?
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Can you substitute olive oil for the butter for a dairy free option?
I have not tested that. I would recommend using a vegan butter.
Could I use regular whole wheat flour?
I have not tried that. Whole wheat flour does tend to lead to a denser final product in other recipes.
Not sure what white whole wheat flour is. Can someone explain and where do you find it? Want to try these muffins. Can something be used in place of it if I can’t find it? Thanks.
Here you go –> http://amzn.to/1WmeNzx
You should be able to use regular all purpose flour, but the white whole wheat is a whole grain flour, it’s just a different type of wheat that is lighter in color than regular whole wheat flour.
It is very good also a photo beautiful.
It looks delicious, I wanted to try this very soon and loving the content of it. I’m a vegetarian, thank you for sharing this one.