Tuesday, October 7, 2014

Fall Baking: Chunky Apple Pumpkin Muffins #Recipe {Gluten Free & Top 8 Allergen Free}

Once those temperatures drop and the leaves start to change, there's a new feeling in the air... a crisp, fresh start to each day.

I can't think of anything else other than baking.
And not just any baking... it has to involve apples, pumpkin, and warm spices. 

Thankfully, my little sous chef agrees. 
We usually set aside time on the weekends to head into the kitchen and start mixing and creating. This recipe was from one of those weekend adventures. 

Gluten free and free from the Top 8 most common allergens, these allergy friendly delights are sure to warm your belly and your home with their delicious smells and taste!

I actually shared a photo of our finished muffins on our Facebook page a few weeks ago. I had promised to have the recipe up later that week... 

Well, that didn't happen. Life has a funny way of getting in the way sometimes of my blog plans. ;) 

I learned a long time ago to never apologize for having a life outside of blogging and for it taking priority. Family comes first. And so does my full time job - got to pay them bills! 

I was extremely blessed, however, to have the opportunity to attend and speak at this year's Food Allergy Bloggers Conference in Las Vegas. 

I was able to share my passion for packing lunches by teaching a mini-session workshop, and then later that day, speaking on a panel about (coincidentally) "Balancing Act" - Balancing work, home life, and blogging. I like to think I do a pretty good job at juggling all of them, with grace. Well, I try anyways. No one is perfect. And that's okay!

The great thing about this recipe is once you peel and chop your apples, the rest of it can get quickly put together in your stand mixer or simply in a food processor with your mixing blade. 

Stir in the apples and eat. Err, I mean bake. Yeah, bake. We're baking here. 

The streusel topping listed in the recipe is optional. You'll want to top the muffins with it evenly before baking (not shown in photo). 

We, of course, added it just before they went into the oven because I knew my Little Miss would love that added sugar and crunchy texture on top. Something we don't do often but is a nice treat when we do.

Of course, be careful when your back is turned.

Thankfully, I love baking egg free in order to share the recipes with all of you for your allergen needs. Little Miss loves it because that means she can eat all the leftover batter. *ahem*

The muffins take about a half hour to bake. It's important to do a "tooth pick test" to check for doneness. You don't want them too doughy in the center but you certainly don't want them burnt on top either. 

Meanwhile, enjoy the smells they'll create in your home. Mmm, mmm...

Store them in an airtight container for 2-3 days or freeze them for future use. 

...or just eat them all the moment their done. Don't blame you. I think Little Miss and I ate three of them that afternoon. Oops!

Yields 12 Muffins (1 dozen). Recipe link below.


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  1. Can you tell us what gluten free flour blend you used for this recipe? Thanks!

    1. Absolutely! My flour of choice is King Arthur All Purpose Gluten Free Flour. I love its consistency + it's top 8 allergen free.

  2. Such a PERFECT recipe for fall, Keely! These look delicious! :)
    Olivia from http://liviesgoneglutenfree.weebly.com

  3. All recipes look great,I like specialy your muffins.

  4. In this recipe you posted that you use flax seeds.....would I be able to substitute that with Chia seeds?

    1. Yes! You could absolutely use ground chia seeds, as well.

  5. I know this is an old post and I'm new at flax eggs but shouldn't the ratio be more like 3TB water to 1 TB Flax meal?

    1. Hi Kendra! Oh my! I flipped flopped the water & the flax amounts when typing. Good catch! I'll get that updated.


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