Vegan Pumpkin Apple Cinnamon Muffins

Vegan Pumpkin Apple Cinnamon Muffins

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It took me about three weeks to accumulate a functional baking kitchen in my new apartment (it's heavy to lug bags of flour and sugar on public transit) and I have been eagerly researching fall recipes to make. I spend a great deal of time on The Minimalist Baker website and was so excited to find some hearty, delicious-looking muffin recipes; fall always makes me think of hearty and wholesome baked goods. I walked home from the train station yesterday, crunching through leaves with my canvas bag full of apples and pureed pumpkin dreaming of the delicious treats I was about to make. For this recipe, you'll need:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon & more for apples
  • 3/4 cup pumpkin puree
  • 1 cup rice milk
  • 1/2 cup brown sugar
  • 2 tbsp canola oil
  • 1 flax egg (1 tbsp flaxseed meal & 2 1/2 tbsp water)
  • 1 tsp vanilla extract
  • 1/3 cup old-fashioned oats & extra for topping
  • 2 granny smith apples, peeled, cored and diced
  • 1 tbsp margarine/non-dairy butter

1. Preheat oven to 375 degrees Fahrenheit and line muffin tins.

2. Prepare apples.

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3. Prepare flax egg in a large bowl and set aside.

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4. Sautee apples in a skillet pan with margarine/butter and cinnamon until soft.

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5. While the apples are cooking, add pumpkin puree, milk, oil, vanilla and brown sugar to the flax egg.

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6. Carefully place the flours, baking powder, baking soda, cinnamon, and salt into the wet ingredients and stir.

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7. Add apples and oats to the batter and stir until lightly combined. My apples turned out to be a little bit of the Cajun variety (a.k.a almost, but not completely, burnt).

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8. Spoon into muffin tin and fill liners to the top. Sprinkle oats on top.

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9. Bake for 18-22 minutes, or until golden brown and a toothpick comes out clean. Makes 12 muffins.

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These muffins just taste like fall. The sweetness of the cinnamon and the apples combined with the rich flavour of the pumpkin and hearty oats and whole wheat flour makes for the perfect fall snack. I'm really impressed with how quickly and easily this recipe came together and how filling and delicious the final product is; I think this will become a go to recipe for me all year long.

What are your favourite fall recipes?

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