Pumpkin Apple Muffins | Vegan & Gluten-Free

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These Pumpkin Apple Muffins are fluffy, moist, and full of Fall flavor. A delicious vegan, gluten-free, and oil-free breakfast treat!

Can’t decide between pumpkin and apple? Good news — with these muffins, you don’t have to! These fluffy and wholesome Pumpkin Apple Muffins are easy to make and packed with fall flavor, making them an ideal breakfast or anytime snack. Plus the pumpkin adds a secret serving of vegetables, making them an equally tasty and wholesome treat!

pumpkin apple muffin sliced in half on white speckled plate on white background


ingredients for pumpkin apple muffins in small white bowls on marble background

Apple and pumpkin combine to make these muffins soft and naturally sweet, while the cinnamon, ginger, and nutmeg add that iconic blend of sweet and spice! Here’s what you’ll need:

  • Pumpkin Puree adds a subtle earthy flavor and adds moisture to the muffins.
  • Apple: The grated apple melts into the muffins as they bake – you won’t be left with a stringy texture, but rather a consistent apple flavor! I used a Honeycrisp apple for this recipe, but another sweet apple that bakes well will also work.
  • Pecans are optional, but I highly recommended 😉 They are deliciously sweet, nutty, and their higher content of healthy fat makes them crunchy on the outside, giving a buttery, melt-in-your-mouth texture as you bite into these muffins.
  • Oats make the best (and cheapest!) gluten-free flour; I recommend using rolled or quick oats. Add them to a blender, process until they are finely ground and fluffy, and you’re good to go!
  • Warm & Cozy Spice Blend: Cinnamon, Ginger, and Nutmeg give these muffins just the right amount of fall flavor, but you can also just use some pumpkin pie spice!
  • Coconut Sugar adds sweetness, moisture, and a subtle caramel flavor to the muffins.
  • Non-Dairy Milk: Feel free to use your favorite plant-based milk here; I used some Homemade Nut Milk!


large bowl of mixed pumpkin apple muffin batter next to filled muffin tin

From mixing to baking, these muffins come together in just over 30 minutes! All you need to do is:

  1. Add the dry ingredients to a bowl and whisk until well-combined.
  2. In a separate bowl, mix the wet ingredients until evenly incorporated, then combine them with the dry to make a batter.
  3. Fold the grated apple and optional pecans into the batter.
  4. Divide the batter into 12 muffin tins and bake until muffin tops are golden.
  5. Let cool and enjoy!

stack of 3 pumpkin apple muffins on countertop with apple and plate of muffins in the background


  • What apples are best for baking? I chose to make these muffins with a Honeycrisp apple, but Golden Delicious, Jonagold, Pink Lady and Granny Smith Apples are also great choices.
  • Storage: Pumpkin Apple Muffins can be stored at room temperature in a container with a loose-fitting lid for up to 3 days. You can also freeze these muffins for up to 2 months, and reheat as necessary! I like to warm mine up in the toaster oven for an extra crispy exterior.
  • Serving Suggestions: I love to enjoy these muffins as a humble breakfast treat, but if you want to get extra fancy, you can sprinkle them with some turbinado sugar before baking for a crunchy topping. Or, drizzle them with some icing sugar for an extra festive crunch!

muffin tray filled with baked pumpkin apple muffins next to two small pumpkins and an apple

If you’re looking for more cozy muffin recipes, you’ll also love these Apple Cinnamon Muffins, these One Bowl Pumpkin Muffins, and these Vegan Carrot Cake Muffins!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Pumpkin Apple Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

These Pumpkin Apple Muffins are fluffy, moist, and full of Fall flavor. A delicious vegan, gluten-free, and oil-free breakfast treat!

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 12 Muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 3 cups (270 g) quick or rolled oats, blended into oat flour*
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 15-ounce (425 g) can pumpkin puree (not pie mix)
  • 3/4 cup (105 g) coconut sugar*
  • 3/4 cup (180 ml) non-dairy milk
  • 1 cup (150 g) grated apple (I used Honeycrisp)
  • 1 tablespoon lemon juice or apple cider vinegar
  • 3/4 cup (88 g) pecans (optional)


  1. Prep: Preheat the oven to 350F and grease or line a 12 muffin tin; set aside.
  2. Dry Ingredients: Add the oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt to a large bowl and whisk until well-combined.
  3. Pumpkin Mixture: In a separate bowl, mix the pumpkin puree, coconut sugar, non-dairy milk, and vinegar or lemon juice together in a medium bowl. Form a well in the center of the dry ingredients, then add in the wet ingredients and mix until a thick batter forms. Add the grated apple and pecans (optional) to the bowl and fold until combined.
  4. Bake: Divide the batter evenly between the 12 muffin cups (I like to use a large spoon), then place in the middle rack of the oven and bake for 25-27 minutes, until the muffins have risen and are golden on top and an inserted toothpick comes out cleanly. Remove from the oven and let the muffins sit in the tray for 2-3 minutes, then use a butter knife to carefully remove them and transfer to a cooling rack to cool completely.
  5. Serve as desired; leftovers will keep in a container with a loose-fitting lid for up to 5 days. These muffins can also be stored in a freezer-safe bag in the freezer for up to 2 months.


  • Oat Flour: to make oat flour, add your oats to a high-speed blender and process for 20-45 seconds, until a fine flour forms. You may need to stop mid-blend and shake the container, to ensure all of the oats are blended evenly.
  • Substitutions: I have not tested this recipe with any flour substitutions. Coconut sugar can be replaced with brown sugar or white cane sugar. If you do not have access to canned pumpkin puree, you can make your own or use sweet potato puree instead. Homemade pumpkin puree is usually a little more dry, so I would recommend using 1 cup of milk instead of 3/4 cup. The spices listed can be swapped out with  2 3/4 teaspoon pumpkin pie spice, if desired. Pecans can be replaced with walnuts, pumpkin seeds, or even chocolate chips!
  • Serving Suggestions: I love to enjoy these muffins as a humble breakfast treat, but if you want to get extra fancy, you can sprinkle them with some turbinado sugar before baking for a crunchy topping. Or, drizzle them with some icing sugar for an extra festive crunch!

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Love the texture of these! Perfect for breakfast as they aren’t too sweet! Some minor things – I think I’d add some more spices as these have a mild taste and I love a strong spiced muffin. I might try larger chunks of apple.??? I was craving more fruit but maybe a dried cranberry would be yum! Overall, loved! Will make again ❤️

  2. Hi there. I love these muffins! But I’ve made them twice now and each time I got 24 muffins out of a single recipe. Don’t get me wrong neither my husband or I are complaining but I wondered why I would get twice as many as you mentioned in the recipe.

    1. Interesting! Is there a chance your muffins are smaller, or that you are filling the tins only halfway? I like extra large muffins so that could be why. It could also be that your oats are yielding more flour when blended, which would also alter the texture of the muffins. What kind of oats are you using?

  3. This recipe is amazing! We went apple picking and I came across this recipe while trying to find some innovative, healthy and delicious ways to use up our bounty. I used my mini chopper to make the oat flour and chop the apples, and silicone pan liners. I reduced the amount of brown sugar and added 1/2 tsp vanilla and a handful of mini chocolate chips, and I got 1 1/2 dozen using my muffin scooper. Perfect paired with berries and yogurt for breakfast, or with a glass of milk as an after school snack. Will be reaching for this one again 🙂

  4. LOVE these muffins. I make them every single year multiple times and they never disappoint. I reduce sugar to 2/3 cup and they’re perfect for me!!!

  5. Love the moistness of these muffins. I also made the pumpkin muffins but my husband said he liked these the best. I use a silicone muffin pan and I cooked them 5 min longer because they still seemed “wet” inside after the recommended cooking time. I am curious if anyone else uses silicone muffin pans. I love them because it avoid oil and having to peel paper off the muffins.

  6. These are fantastic! We only had a cup of rolled oats, so I used a cup of all purpose flour and a cup of whole wheat flour, and also subbed cane sugar for the coconut sugar. I was worried the flour substitution might dry them out, but they’re perfectly moist and fluffy!
    Thanks for another awesome recipe 🙂

  7. My six year old daughter and I just made these and they are fantastic! We roasted our own little baby pumpkin that we got from the co-op to make the pumpkin puree and it was the perfect amount! We happened to have a Honeycrisp to use and we did add the pecans which just took it over the top! Such a great recipe ???? We love watching your videos on YouTube and went straight to the blog to make this one. Can’t wait to try the Chai Apple Oats! Thanks for the fall inspiration Caitlin ???????? ????

    1. So happy to hear you’ve been doing all the awesome fall things with your daughter! Thanks for watching the YouTube videos, making recipes on the blog, and sharing all the fun you’re having!

      1. Since both of those are liquid sweeteners, they might slightly alter the final texture of the muffins. If you are going to use them, you can try decreasing the amount of plant based milk by about 2-3 tbsps. Let me know if you try this out!

      2. Hello! I’ve made this recipe twice! And my husband and I love it! I was wondering if it would work to substitute sweet potato for the pumpkin puree?

      3. I’m glad to hear you love the recipe, Shekinah! You can substitute sweet potato for the pumpkin puree in the Pumpkin Apple Muffins. The flavors should still work well together, and it adds a delightful twist to the recipe.