Pumpkin Apple Muffins

3 pumpkin apple muffins on white plate with small pumpkin and apple in the background

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!


  • 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!