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  • Writer's pictureAmanda MacGregor

Pumpkin Apple Muffins

Updated: Feb 6

Start your day with the cozy flavors of autumn! These Pumpkin Apple Muffins are not only moist and bursting with flavor, but they also accommodate many food allergy restrictions.

Pumpkin Apple Muffins - Amanda MacGregor - Food Allergy Recipe

These Pumpkin Apple Muffins are a testament to the fact that you can enjoy the delightful flavors of autumn while accommodating allergy restrictions. With warm spices that are free of nutmeg, comforting pumpkin, and the sweet crunch of apples, these muffins are the perfect treat for cozy mornings or afternoon snacks.

Whether you're following a gluten-free lifestyle, avoiding dairy, steering clear of nutmeg, or all of the above, these muffins are a delightful treat for everyone. Let's get our aprons on and bake up a batch of these fall-inspired goodies! 🎃🍎


If you are like us and just picked way too many apples while apple picking and need more recipes to use them up, check out the following options:

Pumpkin Apple Muffins - Amanda MacGregor - Food Allergy Recipe

Pumpkin-Apple Muffins



Dry Ingredients:
  • ½ cup all-purpose gluten-free flour

  • ½ cup oat flour

  • ½ cup old-fashioned gluten-free oats

  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar

  • ½ teaspoon sea salt

  • 1 teaspoon cinnamon

  • ½ teaspoon clove

  • ½ teaspoon allspice (or nutmeg, if you can have it)

  • ½ teaspoon ginger

Wet Ingredients:
  • 1 cup pumpkin puree

  • ½ cup maple syrup

  • 2 tablespoons honey

  • ½ cup organic unsweetened applesauce

  • 2 ripe bananas

  • 1 apple, cored and diced

Pumpkin Apple Muffins - Amanda MacGregor - Food Allergy Recipe



  1. Preheat the oven to 375°F Lightly grease a muffin pan with oil or cooking spray and set aside.

  2. In a medium-sized mixing bowl, whisk together all dry ingredients together, ensuring that they are well combined.

  3. In a separate bowl or stand mixer with a paddle attachment, add the wet ingredients to the bananas. Do not add the apples yet. Mix until these ingredients are thoroughly combined.

  4. Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined. Be careful not to overmix; a few lumps are fine.

  5. Gently fold the diced apples into the muffin batter. This adds a wonderful texture and flavor.

  6. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.

  7. Bake in the preheated oven for 18-22 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean or with a few moist crumbs.

  8. Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

  9. For storage, add to an airtight container and store in the fridge for up to one week. The muffins can be enjoyed cold, but we highly recommend heating them up when ready to have one! You can do this with a microwave, or 10 minutes in the oven.

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