Are you team pumpkin or team apple? With these Pumpkin Applesauce Muffins, there’s no need to take sides! You get the best of both fall flavors in every bite!
Think all gluten free baked goods are dry and crumbly? Wait until you bite into one of these muffins, they are super moist and delicious. What’s more, no one will guess that they are gluten free!
This post contains affiliate links.
Ingredients:
Dry ingredients
- 285 g. (~2-1/3 cups) gluten free flour (I use and recommend Better Batter Original [1])
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. cinnamon
- 3/4 tsp. ginger
- 1/4 tsp. cloves
- 3/4 tsp. nutmeg
- 3/4 tsp. salt
Wet ingredients
- 300 g. (~1-1/4 cups) pumpkin puree [2]
- 225 g. (~1 cup) unsweetened applesauce [3]
- 170 g. (~1 cup) dark brown sugar
- 100 g. (~1/2 cup) canola oil [4]
- 1 large egg
- 1-1/2 tsp. vanilla extract [5]
Get 30% off full price at Better Batter with code MGFC30 [6]
Preparation:
Whisk the dry ingredients together in one bowl. In another bowl, whisk together all the wet ingredients.
Stir the dry ingredients into the wet, until all of the flour is moistened. Cover and let the batter rest for 20 minutes while you preheat the oven to 350º.
Mist the muffin tin [7] with cooking spray and spoon the batter into the 12 cups.
Use a small spatula to smooth out the tops, this will give the muffins a nice dome.
Bake for 30 minutes. Test with a toothpick, it should come out dry.
Cool in the pan for 15 minutes then place on a rack until completely cooled before storing, about 2 hours.
Muffins will keep at room temperature for a day or two. Reheat them in the microwave for 30 seconds. I like to wrap leftovers individually and freeze them for a quick breakfast or snack.
Notes ♪♫ Don’t skip the 20-minute resting time. This important step allows the flour to hydrate so that there will be no gritty texture in the finished muffin. This is a great tip for gluten free baking in general, and will give better results for your breads, muffins and cakes.