What a CRAZY couple of weeks – I know I almost always say then when I start a recipe – but seriously life is just crazy sometimes! But it’s also pretty wonderful and amazing, so I’m not complaining!
For those of you that don’t know I totaled my car in a collision with a bus, it was definitely not one of my proudest moments, but trust me I’m already laughing about it! As I like to say, worse things have and will happen in my life, so I just need to go with the flow.
Anyways after taking a hiatus for a week or two to get everything together, I have a new car, the accident is all taken care of, and I’m back in the kitchen making delicious vegan friendly treats.
I’ve also started working on a big project! I’m trying to make it to Austin, Texas in 2015 for an AMAZING Vegan Blogger convention, and I’m looking for support to get there – if you want to help you can check it out here!
A few weeks ago I hit up the apple orchard with my family and so I have an abundance of apples, I also went a little crazy and bought like 10 cans of pumpkin while they were on sale last week – oops! Since I have way too much pumpkin and apple, I decided that I needed to use up a little of both – thus Pumpkin Apple Spiced Muffins!
How do I describe these muffins, savory, rich, moist, delicious – there are too many words! They are a great snack, breakfast, or even a dessert. They are not too sweet, but the are certainly delicious. I hope you enjoy eating them as much as I enjoyed making them!
- 2 Cups Whole Wheat flour
- 1½ Cup Non-Dairy Milk
- 1 Cup Pumplin Purée
- ½ Cup Maple Syrup
- ¼ Cup Coconut Sugar
- 2 Tbps Ground Flax + ¼ Cup Water
- 1 tbsp Pumpkin Pie Spice
- 1 ½ tsp Baking Soda
- ½ tsp Salt
- 2-3 Large Apples, Skinned and Chopped
- 2 Tbsp Coconut Sugar
- Preheat the oven to 350 F
- In a small bowl mix together the ground flax and the water. Put it in the fridge for 10-15 minutes while you continue the recipe.
- In a large mix the dry ingredients for the Muffin Batter together until they are well incorporated.
- Add the wet ingredients (include the flax seed mixture) and mix until the until completely combined.
- In a large pan over medium heat start to cook the chopped apples.
- Once you hear the apples start to sizzle add the 2 tbsp of sugar and stir together for 1-2 minutes until the apples start to caramelize.
- Immediately transfer the apple to the batter and fold them in using a large spatula.
- Fill a muffin pan with the batter, about ⅓-1/2 cup of batter for each muffin.
- Place them in the oven for 18-22 minutes, until a toothpick in the center comes out clean.
- Allow them to cool, and enjoy!
You don't have to use coconut sugar, I just prefer it over white sugar! Any granular sugar will do!
If you want an extra splash of flavor replace so of the non-dairy milk with apple juice, just don't replace more then half of it!
Do you enjoy muffins for breakfast?
Whats your favorite Fall treat?