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Chunky Apple Pumpkin Muffins {Gluten & Top 8 Free}


Recipe & Photos are the property of Keeley McGuire,

Gluten Free & Top 8 Allergen Free (no eggs, no dairy, no soy, no nuts, no wheat).

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Rate this recipe 4.4/5 (21 Votes)


  • MUFFINS --
  • 2 large apples, peeled & diced
  • 2 flax egg replacers (3 TB of ground flax + 1 TB of warm water X 2)
  • 1.5 cups of gluten free all-purpose flour
  • optional: 1/2 tsp of xantham gum
  • 1 cup of sugar
  • 1.5 tsp of baking soda
  • 1 tsp of cinnamon
  • 1/2 tsp of pumpkin spice
  • 1/2 tsp of salt
  • 1/2 can/box of pureed pumpkin (approx 8 oz) - NOT pumpkin pie filling
  • 1/2 cup of applesauce
  • 1/4 cup of apple juice or water
  • 1/2 tsp of vanilla
  • 3 TB of sugar
  • 1 TB of gluten free flour
  • 1 TB of non-dairy butter, cold - grated or cut into tiny pieces
  • 1/2 tsp of cinnamon


Servings 12
Adapted from


Step 1

Preheat oven to 350 degrees. Lightly grease your muffin pans. (Yields 12 Muffins.)
Peel and dice your apples into small bite size pieces.
Prepare your flax eggs (or use two large eggs if you are not allergic). Each flax egg is made by using 3 TB of ground flax + 1 TB of warm water. Do this twice. Set aside for approximately 10 minutes until they reach a "gel like" texture.
In a stand mixer, or food processor with mixing blade, combine your dry ingredients and lightly stir together.
Begin adding the rest of the muffin ingredients as noted - pumpkin, apple sauce, juice or water, vanilla, and your flax eggs once they are ready.
Once that is well combined with no lumps, stir in your apple dices.
Distribute evenly between the muffin cup cavities.
Optional: Make your streusel topping by combining the ingredients and by mixing together using a fork until you've worked the sugar, flour, and cinnamon into the non-dairy butter.
Add streusel topping evenly over each muffin before baking.
Place and in the oven and allow to bake for approximately 30 minutes.
Remove from oven and let cool on wire rack.


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