Well, I am not sure what to call these–they are made in a muffin pan and look like muffins, yet their texture is almost more of a bar or dessert and they remind me of pumpkin pie…hence the name. The smell of fall (and pumpkin!) is in the air! And hopefully more pumpkin recipes will follow!
Pumpkin-Apple Pie Muffins
1 cup chopped apples (about 1 apple)
1 cup pumpkin puree
4 eggs
1/2 cup applesauce
1/2 Tbsp. vanilla
1/3 cup honey
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup coconut flour, sifted
1/3 cup walnuts, chopped (sprinkle on top)
Directions:
1. Preheat oven to 350 degrees. Line regular-sized muffin pan with liners.
2. Combine chopped apple, pumpkin puree, eggs, applesauce, vanilla and honey. Mix well.
3. Add dry ingredients and mix until incorporated.
4. Divide batter among 12 muffin cups. Sprinkle chopped walnuts on top.
5. Bake at 350 degrees for 30-35 minutes.
6. Store in an airtight container in the fridge.
I would love to hear feedback on these–if there are things you would change, add or delete. Let me know your thoughts! Most of my recipes are a work-in-progress. 🙂
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
Valan
Nov 8, 2015 -
I made two batches of these muffins using stevia in place of honey. They turned out tasting great! (Though the consistency wasn’t my favorite). I cooked my second batch for about 40 minutes which helped firm them up, but they were still VERY moist, which was nice.
Amanda
Oct 29, 2015 -
These are really good! Almost like a pie consistency and I had to eat them with a spoon, which I loved! Making them for a 2nd time right now for a work potluck
Amy M.
Sep 1, 2015 -
My mom is diabetic and I want to make these for her. While they are so healthy I assume there is still some carbs or sugar count in them. Any chance you know the carb and sugar count?
Monica
Sep 23, 2015 -
I’m diabetic, and was wondering the same thing!
I calculated all the ingredients using fatsecret.com and came
up with 11 grams of carbs per muffin (recipe makes 1 dozen)
Sara
Jan 15, 2015 -
Made them today using cooked pumpkin and omitted the walnuts because hubby doesn’t like nuts. They are delicious!! I don’t know why they felt a little dense. They were moist! 🙂
Emily Goncz
Jan 14, 2015 -
how long do these last in the fridge??? thanks
Sandie
Nov 20, 2014 -
LOVE these!!!!!! Making second batch!!! Thanks bunches
tiffany
Jun 14, 2014 -
I don’t like the texture of solely using coconut flour in baking. Any suggestions on substitutions. Could I even do half coconut flour and half almond flour?
Jennifer
Dec 5, 2013 -
We make these about every other week, they are soooooo yummy and smell amazing while they’re baking!!
Katherine
Nov 8, 2013 -
I made these (minus the walnuts) and all my boys loved them. I froze some for quick and easy snacks and I have really enjoyed having them in the freezer. They heat up fine in the toaster oven, and the 1 year old actually likes them straight from the freezer (they feel good on his gums since he is teething). Thank you!
Sara
Oct 11, 2013 -
I found this recipe very easy to make and IT SMELLS delish while baking….awaiting the outcome now! I’m not sure, one question – was there supposed to be no coconut oil in this recipe? Thank you for posting a healthy fall recipe!
Jennifer
Oct 11, 2013 -
Right
Hannah
Sep 7, 2013 -
I’m getting ready to make the recipe – found it through Just Eat Real Food via Facebook. For the apples I’m using Organic New Zealand Envy’s, fresh grated ginger (because I don’t have crystallized or powdered, only fresh!) and I’m going to try subing allspice for the nutmeg – it’s a food allergy with me. The Envy’s are a medium moisture apple and my pumpkin is canned and pretty thick….I’ll update how it goes!
Cwwourtney Calkins
Sep 2, 2013 -
I am going to make these right now! So convenient that I come across this recipe right now, as I planned to make muffins and smoothies for breakfast today!
I do have a suggestion/idea about what could be causing extra moisture in the muffins for some people, and it’s the applesauce and apples. Some applesauces, especially store-bought, can be quite loose and liquid-y. And there are definitely so many apple varieties out there that all have very different water content. As I am out of applesauce I’m going to use additional pumpkin puree, and a drier cooking/baking apple, Golden Delicious, instead of a juicier “eating” apple like a Fuji. Might make a difference in the moisture level.
Can’t wait to give these a try! I’m off to preheat!
Tasha lovsin
Oct 28, 2012 -
I just made these but I replaced the chopped apple with dried cranberries and added slivered almonds and pecans. SO GOOD 🙂 Thank you!
sandra
Oct 16, 2012 -
this worked great! I used my own apple butter instead of applesauce and used fresh pumpkin. They were done in 30 minutes are moist and delicious!
Paige
Sep 25, 2012 -
Absolutely wonderful… had to bake a bit longer, and they were still slightly wet, but that didnt stop my little minions from devouring almost the whole batch!
Rebecca
Mar 29, 2012 -
I came across your website in my search for a pumpkin apple muffin recipe. They are in the oven as I type 🙂 They smell wonderful but I just checked them after 35 minutes and the batter is still pretty wet…? I double checked the ingredient list and the temp of my oven. I think I followed everything properly. Any ideas of what I may have done wrong? I am looking forward to trying out more of your recipes even if this one doesn’t work out for me.
Thanks!
Jennifer
Mar 29, 2012 -
Hi Rebecca! Thanks for visiting my site! I would keep cooking them until they aren’t wet…It could be that your apple was just a lot juicier than the ones I have used. I’m not sure why else it would be so wet! I hope they turn out for you! Let me know!
Rebecca
Mar 30, 2012 -
Hi Jennifer,
Thanks for your reply. I kept them in 20 extra minutes and they taste good but they are pretty wet still. I don’t have a sifter so that may have something to do with it. And my pumpkin puree was homemade so maybe it’s a little less thick than when you buy it at the grocery store. I’ll be trying one of your pancake recipes this weekend 🙂 Thanks!
Michelle @ The Willing Cook
Mar 27, 2012 -
I love your header…so cute! This recipe looks delicious (I found it linked to you at MSM). I host an allergy-friendly blog hop with 6 other bloggers on Wednesdays. I would love for you to share this or any other recipe with us. Allergy-Free Wednesdays will open late tonight (depending on your time zone) and you can find it at willingcook.com.
We hope to see you there!
Jennifer
Mar 27, 2012 -
Thanks Michelle! I’ll check it out!
Jessica
Mar 27, 2012 -
Do you have any suggestions for other gluten free flour(s) you could substitute in this recipe if someone doesn’t have coconut flour available and do you know what proportions? Thanks!
Jennifer
Mar 27, 2012 -
Hi Jessica! Hm…I have had a lot of questions on what to substitute for arrowroot or almond flour, but never coconut 🙂 Coconut flour is kind of tricky in the fact that when you use it you have to add more eggs and often more liquid. If you used a different flour, I would reduce the amount of eggs to probably 2…and try that. Sorry, I haven’t tried this recipe using a flour other than coconut! Hope this can be helpful!
Kimberly
Feb 5, 2012 -
So glad I found your blog! Everything looks so delicious.
Evelyn Ediger
Nov 27, 2011 -
These sound great. Plan to make them soon. I’m new to your website and I’m excited about your recipes.
Jennifer
Dec 2, 2011 -
Thanks for the comment! Enjoy the recipes!
Jen
Nov 8, 2011 -
I can’t wait to try these! I have some pumpkin in the fridge waiting to be used up. I have a recipe for pumpkin muffins and pumpkin bread, but never thought of putting apples with it. Sounds DELISH. Thanks for your site and for giving God the glory!
Jennifer
Nov 8, 2011 -
Thanks for your comment and for visiting my site! Enjoy the muffin/dessert things 😉 I still don’t know if “muffins” is the best name for them!
Kolene Reimer
Nov 5, 2011 -
Just finished a pumpkin apple pie muffin! so good! finally feel like I can have a fall dessert! I used Agave instead of honey…yum!
Jennifer
Nov 5, 2011 -
Yay! I’m glad you liked them!
Kathryn Sparks
Oct 21, 2011 -
Work-in-progress is the entire fun of creating recipes, no? 🙂
Jennifer
Oct 21, 2011 -
Definitely!
Tosha Krause
Oct 20, 2011 -
You just read my mind! I was seriously going to ask you if you had any good pumpkin recipes. I just tried a couple I didn’t like very much.
Jennifer
Oct 21, 2011 -
Hopefully you will like this one! Otherwise, let me know what you think could be done to make it better!