Oh how I love pumpkin…everything! These Vegan Pumpkin Apple Muffins are incredible! I could probably eat these all day if it were an option. Have them for breakfast, as a snack, on-the-go, as dessert, whenever…however! No matter which way you choose to eat them, they’re going to be great and you’ll be coming back for more. These will be gone in the blink of an eye, I guarantee it!

These amazing Pumpkin Apple Muffins are:

  • Easy to make with only 10 simple ingredients!
  • Vegan (Dairy & Egg-Free)
  • Gluten-Free & Soy-Free
  • Nut-free


Vegan Pumpkin Apple Muffins
This is a simple & delicious muffin recipe. We love to bake up a batch at home and they don’t stick around very long. These muffins can easily be stored, covered, in the fridge, for up to a week. It is easy to pop one out and heat it up in the toaster oven for a quick breakfast or snack.
Recipe type: Snack
Phase: 2
  • 1½ c. All Purpose Baking Flour
  • 1 c. Coconut Milk
  • ½ c. Coconut Oil
  • 2 Tbsp. Flax Seeds - Ground in the Food Processor
  • 1 tsp. Baking Powder
  • 1 c. Sugar
  • 1 c. Pumpkin Puree
  • 1 c. Diced Apple
  • 1 tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt
  1. In a large mixing bowl, combine the coconut milk and flax, and allow them to set for about five minutes.
  2. Stir in the sugar, oil, and the pumpkin, and mix until smooth. Add the flour, baking powder, salt, apples, and spice and continue mixing until the batter forms.
  3. Spoon the batter into lined muffin tins and bake the muffins at 400 degrees for thirty minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  4. Allow the muffins to cool for at least ten minutes before serving, and allow the muffins to cool completely before covering them for storage. Enjoy!
Kristin Mataluni

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