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–+ servings
Fluffy apple pumpkin muffin on a plate, fall decorated scene.

Nutrition

Calories: 260kcal | Carbohydrates: 43g | Protein: 2.5g | Fat: 9g
These Pumpkin Apple Crumble Muffins taste exactly like Fall and nobody will know they're vegan!
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Servings 12

Ingredients

Muffin

  • 1 cup Pumpkin Puree not pumpkin pie filling
  • 1 Apple, medium peeled and cubed very small
  • 1 cup Brown Sugar
  • 1 1/2 cup Flour
  • 1/4 cup Vegan Butter melted (I used Miyokos)
  • 3 tbsp Soy Milk unsweetened
  • 1 tbsp Ground Flaxseed
  • 1 tbsp Vanilla
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 2 1/2 tsp Pumpkin Pie Spice
  • 1/2 cup Chopped Pecans

Crumble Top

Instructions
 

Muffins

  • Preheat oven to 350 F (177 C).
  • Melt butter (in microwave).
  • Peel and core apple; dice into very small cubes.
  • In a large bowl, combine melted butter, sugar, almond milk, ground flaxseed, and vanilla; mix well.
  • Mix in pumpkin puree.
  • Slowly add in dry ingredients - flour, baking powder, baking soda, salt, pumpkin pie spice. Combine well.
  • Fold in apple chunks and pecans.
  • Scoop into muffin tin; should make 12 muffins.

Crumble Top

  • Melt butter.
  • Combine with flour, sugar, salt, pumpkin pie spice and salt.
  • Divide amongst 12 muffins, smooshing onto top of muffin as a topping.
  • Bake for 18 - 22 minutes; toothpick should come out clean.

Equipment

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Muffin Tray
Muffin Tray

Notes

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PDV Pumpkin Apple Crumble Muffin
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