Are you team apple or pumpkin during the fall season? I can’t decide, to be honest. I love ’em both! Because I was in a very indecisive mood, I combined the 2 flavors! These Apple-Pumpkin Paleo Muffins are exactly what I wanted. I am certain, if you like both flavors this time of year, you will love these grain free muffins!
Team Apple
If you happen to be team apple, don’t let the pumpkin in these muffins detour you from making them. The subtleness of the pumpkin just warms the flavor a bit, while offering moisture. The apples are the perfect compliment and lend a brightness to these Apple-Pumpkin Paleo Muffins. In the recipe, you’ll see that I suggest dicing the apples and sitting them to the side with cinnamon & coconut sugar. This helps absorb some of the spices so they are bursting with flavor when you bite into the muffin. Team apple fans will be very happy to eat these along side a warm cup of coffee. I’m looking forward to eating these on a chilly morning!
Team Pumpkin
I’m not gonna lie. If you’re looking for a full flavored pumpkin taste, you might be slightly disappointed with these. The pumpkin tones down the brightness of the apple but the pumpkin spice amps up the subtle flavor for pumpkin fans. I honestly couldn’t decide if these were apple muffins with pumpkin added or pumpkin muffins with an addition of apples. I think in the end, apple flavor came through more so the apple came first in these Apple-Pumpkin Paleo Muffins. Unless you absolutely despise apples, you will most certainly be happy with these!
In the end, if you’re seeking more of a pumpkin flavored muffin, I’ve got this one for you! These Pumpkin Spice Cinnamon Muffins might be exactly what you’re looking for. Mind you ….there is no pumpkin in them …just the spices. Check out these Paleo Pumpkin Muffins w/Pumpkin Spiced Frosting as well. These particular muffins have the pumpkin filling as well as spices.
Ready, Set, Let’s GO Fall!
I’m a summer girl. The sun, the warmth and the beaches make me happy! I will say – I’m always ready for the fall season to begin. In So Cal, we rarely get fall weather until nearly winter. There are always beach days ahead, even in October. I remember changing my outfit on many Thanksgivings! I would have something in mind …then the sun pops out and I have to go with another outfit.
When I create recipes like these Apple-Pumpkin Paleo Muffins, I always picture myself sitting on the couch, curled up in a blanket with a warm muffin and hot cup of coffee. That’s how I picture it – but doesn’t always go as planned. I’m ready for that day!! I’ll keep these muffins in rotation til my picture in my head, comes to life.
I’d love to see your picture! If you make these Apple-Pumpkin Paleo Muffins and have the ‘picture’ I just described, please send me a photo or tag me on IG! I would LOVE to see all the coziness surrounded by these delicious muffins.
Either way ….tag me or let me know now you’re enjoying these muffins. I always love hearing from you!
Apple-Pumpkin Paleo Muffins
Ingredients
- Muffins:
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1 large apple (1 cup/peeled & diced)(you will be using 1/2 for batter and 1/2 for topping)
- 2 eggs
- 1/3 cup applesauce
- 1/2 cup pumpkin
- 1 tsp pure vanilla extract
- 1/4 cup butter or ghee, melted and cooled
- 1 tsp pumpkin pie spice or cinnamon
- Topping:
- 1/2 cup of the diced apple*
- 1 tbsp almond flour
- 3 tbsp chopped pecans
- 2 tbsp room temp butter
- 1 tbsp coconut sugar
- 1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350°
- Peel and dice apple. Set in a small bowl with 1 tbsp coconut sugar & 1 tsp pumpkin pie spice (from the topping recipe). Set aside.
- In a larger bowl, add the almond flour, tapioca flour, coconut sugar, baking soda and pumpkin pie spice or cinnamon. Whisk together.
- In another bowl, mix the pumpkin, applesauce, vanilla, eggs and butter or ghee. Combine the wet and dry ingredients with whisk, without overly mixing. Fold in 1/2 the diced apples, with large spoon.
- Line a muffin tin with 10 parchment cupcake liners. Using a large scooper, add the muffin batter to each liner evenly.
- Add the rest of the topping ingredients to your small bowl of remaining diced apples (almond four, pecans, butter) and combine. You might need to mix in with a fork to incorporate & cut in the butter or ghee. Top off each ‘muffin’ with appx. 1 tbsp of this apple topping.
- Bake at 350° for 25 – 28 min.
- Let cool on baking rack and enjoy!
