I love baking and making treats that can be disguised as breakfast or a healthy snack. Last weekend I had a sugar pumpkin that needed some attention given to it... which came in the form of an oven roasting session and pureeing it's pulp in to silky smoothness. Thanks to Oh She Glows I found excellent how-to instructions to not fuck it up.
Throughout the week there were smoothies and chia puddings made... but with the less than a cup of the puree left over I got the feeling that it needed a home in some fall flavoured muffins. Google directed me to one of my favourite websites: Minimalist Baker. This website is so full of gems it never ceases to amaze me and this new-to-me recipe was on point.
Followed it to the letter (gasp!) and these babies turned out quite delicious. Also, totally store these in the fridge as the apple in them will make a gross gooey mess of these and you don't want that.
Here's the recipe from Minimalist Baker:
Vegan Pumpkin Apple Muffins
Author: Minimalist Baker
Prep time: 15 minutes
Cook time: 18 - 25 minutes
Total time: 35 minutes
Serves: 12 muffins
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
2 granny smith apples, peeled, cored and diced
1 Tbsp non-dairy butter (I used coconut oil)
Sprinkle of cinnamon
1 cup unbleached flour + 1/2 cup whole wheat flour
1/3 cup old fashioned oats + extra for topping
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 cup brown sugar
3/4 cup pumpkin puree
1 cup almond milk
2 Tbsp canola oil (used coconut oil here too!)
1 tsp vanilla extract
Preheat oven to 375 degrees and line muffin tin with paper liners.
Prepare flax egg in a large bowl and set aside.
Sauté apples in a skillet with non-dairy butter and a sprinkle of cinnamon until soft. Set aside.
Add to the prepared flax egg in the large bowl the pumpkin puree, almond milk, brown sugar, oil, and vanilla extract.
Carefully place flour, baking powder, baking soda, salt and cinnamon into a sifter or fine mesh strainer and sift over wet ingredients and stir.
Add cooled apples and oats and stir again lightly until just combined.
Spoon into muffin tin until each liner is filled to the very top.
Sprinkle oats on top (optional).
Bake for 18-25 minutes or until golden brown and a toothpick comes out clean.
Cool completely and then store in an air-tight container and refrigerate to ensure freshness.
*Depending on the moisture level of your apples/pumpkin puree, if your batter appears to thin add more flour or oats. Alternatively, if it appears too thick add more almond milk.
There you have it! Have you tried baking these yet?!? Or other fall flavour inspired goodness?!? I'd love to hear from you and how they turned out :) Let me know in the comments!