Pumpkin Apple Muffins-Gluten and Dairy Free

It’s already into November and I can’t believe I haven’t shared a pumpkin recipe yet.  I LOVE pumpkin-pumpkin pie, pumpkin spice lattes, pumpkin bread……love it all!  I said in my last post that I am not being so stringent on my gluten-free and dairy-free diet, but this recipe is actually both gluten and dairy free and is delicious.  My Hubby’s brother’s wife…..does that make her my sister-in-law?  Anyway, she is a registered dietician and she shared this recipe with me.  I modified it a bit to include pumpkin, why not, it’s November and my favorite holiday is just a few weeks away.

Pumpkin Apple Muffins (adapted from my SIL’s recipe)

Yields 12 muffins

Ingredients:

For the batter:

  • 2 cups chopped apple (Honeycrisp or other sweet apple), divided
  • 3/4 cup raisins
  • 1 cup canned pumpkin
  • 1/4 cup almond milk
  • 1 1/2 cups oat flour ***
  • 1 1/2 cups almond flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoon cinnamon, divided
  • 1 teaspoon salt
  • 1 egg white

Cinnamon/Sugar/Oat topping:

  • 1/4 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple sugar

1.  Preheat oven to 425 degrees and grease or line muffin tins.  (I greased my muffin tins with coconut oil.)

2.  In a blender or food processor, combine 1 cup apples, raisins, pumpkin and almond milk.  Puree until smooth, set aside.

3.  In a separate bowl, whisk together oat flour, almond flour, baking powder, baking soda, 2 teaspoons cinnamon and salt.

4.  Toss the remaining 1 cup of chopped apples with 1/2 teaspoon cinnamon to coat.  Add to dry ingredient mixture.

5.  Beat the egg white to stiff peaks and add to the dry ingredients along with the apple/pumpkin/raisin puree.  Fold the mixture together gently just until all of the ingredients are evenly combined.  Divide the muffin batter between 12 muffin cups, each filled to the top.

6.  Combine the oats, cinnamon and maple sugar to make the topping and sprinkle the mixture on top of the muffins.

7.  Bake in preheated oven for 4 minutes then reduce to 375 degrees and bake an additional 12-15 minutes or until inserted toothpick comes out clean.

8.  Let sit in pan after removing from oven for a few minutes, transfer to a wire cooling rack.  Store in an airtight container.

***I make my own oat flour.  I place rolled oats in my Magic Bullet (but food processor or blender will work as well) and mix until a flour-like consistency is achieved.  This is both easy and inexpensive.  I do, however, purchase my almond flour from Amazon.com.  I buy this almond flour.

I was very pleased with how my modifications turned out.  These aren’t overly sweet, the sprinkling of maple sugar on top adds just a little bit of extra sweetness to the natural sugar of the raisins and apples.  These muffins are perfect for a wholesome breakfast or would go perfectly along with a Thanksgiving dinner.

As far as the fertility stuff goes-the nurse from the clinic called last week and said she spoke with my RE and that I don’t need to worry about being on birth control (and oversuppression) since it is not a fresh IVF cycle and we aren’t concerned with retrieving eggs.  We have decided to move ahead with a medicated frozen IVF cycle and are just waiting for AF to show up to get moving.  The nice thing is that we’ll be able to adjust the calendar as needed with the frozen cycle.

Hubby and I leave for Vegas this weekend, we are looking forward to a weekend away and to have a weekend to really enjoy ourselves.  What happens in Vegas stays in Vegas?!?!  Right?

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15 thoughts on “Pumpkin Apple Muffins-Gluten and Dairy Free

  1. Those muffins will get me in trouble…lol, they are too delicious looking to just have one!
    I’m so happy to hear you’re moving forward…not to mention enjoying some you time…Have a safe trip and oodles of fun in Vegas! 🙂

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