What two ingredients sum up fall better than pumpkin and apple? These Pumpkin Apple Muffins blend into the perfect fall treat for a cool autumn day. And there’s nothing like the amazingly radiant fall colors that grace the land this time of year.
Recipe: Pumpkin Apple Muffins (makes 12 muffins)
3 cups almond flour
1/2 tsp nutmeg
1/2 tsp ground ginger
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3/4 cup pure maple syrup or honey
1/4 cup coconut oil, melted
1 cup pumpkin puree
2 TBSP apple cider vinegar
2 cups apples (I used Granny Smith), peeled, cored and chopped
Preheat oven to 350 degrees and line a muffin tin with liners or grease with coconut oil. Combine the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs, syrup or honey, and pumpkin. Add coconut oil and whisk quickly, so it doesn’t harden. Whisk in cider vinegar, then pour wet ingredients into dry and stir to combine. Stir in chopped apples. Fill muffin tins to almost full, and bake for 20-25 minutes, until a toothpick inserted comes out clean. Let cool for about 10 minutes before serving. Note: Store in fridge for best results.