These muffins encapsulate some of my favorite flavors of the fall season: pumpkin, apple, and the deliciously rich black walnut. They are flavorful, moist, and oh so pumpkin-y.
Enjoy with a steamy pumpkin latte and soak in that Autumn feelin’.
Pumpkin, Black Walnut & Apple Muffins ~ Vegan and Gluten Free
- 1 1/2 cups vegan granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp flaxseed meal (ground flaxseed) mixed with 4 tbsp water
- 1 cup canned pumpkin
- 1/2 cup olive oil
- 1 cup sorghum flour
- 3/4 cups brown rice flour
- 3/4 cups potato starch
- 2 tsp xanthan gum
- 1 cup apples, chopped very small
- 1/2 cup black walnuts – chopped into small pieces
- 1/4 cup vegan granulated sugar
- 4 tbsp sorghum flour
- dash or two of pumpkin pie spice
- 2 tbsp vegan margarine
Prepare 12 standard sized muffin cups by lining with paper liners or by lightly greasing. Preheat oven to 350 °F.
In large mixing bowl, combine sugar, pumpkin pie spice, cinnamon, baking soda, salt, prepared flaxseed meal, canned pumpkin, and olive oil until well combined.
In separate bowl, mix together sorghum flour, brown rice flour, potato starch and xanthan gum. Add flours into wet ingredients until a thick batter forms. Fold in chopped apples and walnuts.
Drop about 1/4 cup of batter into each muffin cup.
In small bowl, combine all ingredients for topping with either or fork, or with your hands until crumbles form. Lightly sprinkle crumble topping over muffins until all is used up.
Bake muffins in preheated oven about 35 minutes or until knife inserted in middle comes out clean.
Serve warm (so yummy) or at room temp. Store in lightly covered container.