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Festival Foods

Apple Pumpkin Muffins

Filled with yummy fall flavors, these Apple Pumpkin Muffins are the perfect way to start your day or enjoy as a snack on-the-go!

  • Apple Pumpkin Muffins
  • Ingredients
    • Cooking spray
    • 2 apples, grated
    • 1 cup canned pumpkin purée
    • 2 eggs
    • 1 Tbsp. olive oil
    • ⅓ cup + 2 Tbsp. maple syrup, divided
    • 1 cup oat flour
    • ½ cup buckwheat flour
    • ¼ cup ground flaxseed
    • 2 tsp. baking powder
    • ½ tsp. baking soda
    • 2 ½ tsp. ground cinnamon, divided
    • ½ tsp. ground ginger
    • ¼ tsp. ground nutmeg
    • ⅛ tsp. salt
    • ½ cup walnuts

    1. Preheat oven to 400°F. Coat muffin tin with cooking spray. 1. Place grated apples, pumpkin purée, eggs, olive oil and ⅓ cup maple syrup into a large bowl and stir to mix. 1. In a separate bowl, mix together oat flour, buckwheat flour, flaxseed, baking powder, baking soda, 2 tsp. cinnamon, ginger, nutmeg and salt. Stir dry ingredients into the wet ingredients, mixing until well combined. Spoon muffin batter evenly into muffin tin. Set aside. 1. In a small mixing bowl, mix together ½ cup walnuts, 2 Tbsp. maple syrup and ½ tsp. cinnamon. Divide evenly on top of muffin batter. Bake for 18 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Let cool slightly before serving.


    For gluten free: Use gluten free oat flour in place of oat flour.


    Calories 160, Total Fat 7g (Saturated 0.5g, Trans 0g), Cholesterol 30mg, Sodium 170mg, Total Carbohydrate 23g (Dietary Fiber 4g, Sugars 11g), Protein 4g, Vitamin A 50%, Vitamin C 2%, Calcium 8%, Iron 6% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 12 servings

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