I’m a midwestern girl…(that must be the start of a song lyric somewhere) and probably one of the hardest adjustments is not having a change of seasons. Honestly, I’m truly not that sad about it. I typically have no complaints about our weather, but when the temperature is steadily in the 90s, it really is a little difficult to get into the “pumpkin spice and baking” mode.
Today I was out and about running some errands and found my way into TJ Maxx, cuz why not? I only needed one thing, which I found pretty quickly but then I couldn’t leave without a trip into the cookware aisle. I found this pretty, bright red silicone muffin pan. It was only $3.99 and had the original Bed Bath and Beyond price tag of $12.99, so that was pretty much a no-brainer!
I had to put this beautiful pan to the test and today’s fall inspired recipe is an Oil-free, Dairy-free, Pumpkin Apple Cinnamon Muffin. Here’s how I made them:
- 1 C. oat flour
- 1 C. whole wheat flour
- 2 t. baking soda
- 1/2 t. salt
- 1/2 T. pumpkin pie spice
- 1/2 T. Vietnamese Cinnamon (any cinnamon is fine, I just prefer these because they have a lot more “spice”
- 1 C. unsweetened plain almond milk
- 1 C. canned pure pumpkin (NOT pumpkin pie filling)
- 3/4 C. pure maple syrup
- Equivalent of 2 eggs (I used Bob’s Red Mill Egg Replacer)
- 2 peeled, chopped apples (I used Fuji-but any crunchy apple should be fine)
- 2 T. oat flour mixed with 1 T. coconut sugar
Preheat your oven to 350 and prepare your muffin pan. If you’re not using a silicone pan, line the pan with muffin liners and set aside. Peel and chop your apples and toss with the oat flour and coconut sugar to coat the apple pieces and set that aside for the batter. Prepare your egg replacer and set aside. Combine all the dry ingredients (flours through spices) in a small bowl and whisk to combine. Place all the wet ingredients (almond milk through maple syrup) in a large bowl. I used an immersion blender to mix the wet ingredients. You don’t need to, but it seemed easier than mixing by hand. Add the dry ingredients to the wet and combine to make the batter. When it is well mixed, stir in the apple pieces and if you’d like, save a few pieces to add to the tops.
I used an ice cream scoop to fill each muffin cup, and I filled them to the top. Place some apple pieces on top and sprinkle with a little more cinnamon and sugar (optional). Place in the oven and bake for 34 minutes. Every oven is different, so you may want to start checking at 28 minutes. These seemed to take longer than I thought because the batter was wetter than many muffin recipes.
Let them cool (I know that’s the hardest part). Pop them out of the pan and enjoy! They are moist and not too sweet and perfect for a fall morning with a cup of coffee!
Enjoy and let me know in the comments how you liked them!
See you in the kitchen soon,