Pumpkin Apple Crumble Muffins

Not much to say about these muffins other than that they are delicious! And the crumble topping is sooooo good! Who knew apples and pumpkin would go together so well?

If you’re looking for a healthier muffin option that still has that taste of Fall, be sure to check out my High Protein Pumpkin Craisin Muffins and High Protein Apple Cinnamon Muffins!

Ingredients

Muffins

• Pumpkin puree – not pumpkin pie filling. I used canned but you can also use fresh!
• Brown sugar – I know a lot of people are trying to reduce their sugar intake so if that’s you, I’m sorry! I’ve only made these with brown sugar, but if you happen to make a reduced sugar version of these, let me know!
• Vegan butter – I used Miyokos, but any brand will work!
• Almond milk – I used almond milk for this, but any plant-based milk will work.
• Ground flaxseed – this is my preferred egg replacement. Ground flax is a cheap vegan egg replacement that can be found at most stores; you can also buy it online.
• Vanilla extract

• Apple – make sure these are peeled and in small pieces.
• Pecan – if you have a nut allergy, you can omit this.
• Flour – I used all purpose flour, but you could also use a gluten-free flour option if you have a gluten-intolerance.
• Baking powder, baking soda – very important for the texture and rising!
• Salt
• Cinnamon, pumpkin pie spice – adds the perfect Fall flavor!

Crumble Top

• Vegan butter
• Flour – I used all-purpose but you can sub for a gluten-free flour as well.
• Brown sugar
• Cinnamon, pumpkin pie spice
• Salt

Instructions

Muffins

• Pre-heat the oven to 350 F (177 C).
• Melt the vegan butter in a microwave safe dish.
• In a large bowl, combine the melted butter, sugar, almond milk, ground flaxseed, and vanilla extract. Mix well.
• Mix in the pumpkin puree.
• Slowly add in the dry ingredients – flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Mix until well combined.
• Peel and core the apple. Cut into very small pieces.

• Fold in the apple pieces and pecans.

• Scoop into muffin tin. Divide evenly across 12 muffins.

Crumble Top

• Melt butter in a microwave safe dish.
• Combine with flour, sugar, salt, cinnamon, pumpkin pie spice and salt. I just use a fork. This should be wet-ish but kind of flaky.

• Divide evenly amongst the 12 muffins (before they are cooked). Smoosh it onto the top of the muffins as a topping.

• Bake for 20 – 24 minutes; the toothpick should come out clean.

Silly Little Haiku

Pumpkin and Apples

Who knew they would be so good?

Best friends forever