Vegan Apple Pumpkin Muffins

Vegan pumpkin Apple muffins

A moist and flavorful Fall muffin.  This muffin is loaded with pumpkin, chopped apple, applesauce and mashed banana takes the place of eggs to make it vegan friendly.


Makes 12 muffins

  • 1 cup of pumpkin puree
  • 1/2 cup of turbinado, sucanat, coconut, or brown sugar
  • 1/2 cup of Wacky Apple golden or cinnamon apple sauce
  • 1/2 cup of mashed ripe banana
  • 1 1/3 cup of white, whole wheat flour
  • 1/2 cup of old fashioned oats
  • 2 1/2 teaspoons of baking powder
  • 2 teaspoons pumpkin pie spice
  • 3/4 teaspoon cinnamon
  • dash of nutmeg
  • 1/2 teaspoon sea salt or pink Himalayan salt
  • 1 medium sized apple, chopped (suggest to leave the skin on for extra nutrition)


Preheat oven to 375 degrees. Grease a 12 count muffin tin with coconut oil or use muffin liners. Combine all of the dry ingredients in a medium sized mixing bowl (flour, sugar, oats, baking powder, spices, and salt). Stir. In another bowl combine wet ingredients (pumpkin, applesauce, banana) Stir to combine.  Add wet ingredients into dry ingredients and stir to combine.  Fold in the diced apples.  Fill each muffin tin close to the top as these will not rise much.  Bake 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

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