After lots of thinks, I decided my first recipe should be simple, versatile, and yummy (obvs). These muffins are perfect for a quick breakfast, portable snack, or alongside any of the soups/stews I will be posting in the very near future.
No one would ever (nor does ever) guess these are vegan muffins!! They are light and airy, and at the same time, the apples give them a heartiness that is so satisfying. Here in Michigan, apples are a big deal. We are the nation’s third largest producer, with more varieties than you can shake a stick at, whatever that means. I should look that up.
Okay, I just looked it up. There were stories of the saying’s origin taking place in various English pubs, tales of Native Americans in battle, and even a yarn about a shepherd and his flock. It’s all conjecture, really. My money’s on the pub story. Picturing Brits drunkenly shaking sticks for unknown reasons is the most fun scenario, by far.
So in actuality, at last count, Michigan has roughly 18 different varieties of apples. I use them in savory dishes as well as for desserts, and I almost always lean toward the more tart. In this recipe, I usually use Fuji. I know it’s a Japanese apple (and city, and camera), but we actually grow it here now and it’s the perfect balance of tart and sweet, not to mention its harmony with all those spices… Fall personified. Except muffins aren’t people, so … Fall muffinified.
All right. I just ate one. My description was just too much.
These muffins come together so quickly, and are sure be a new favorite! I promise, you’ll be making more batches of these than any Cockney Carouser could shake a stick at.
Note: When I say flour, I am referring to all-purpose. When I say sugar, I am referring to granulated. If you would like to substitute in gluten-free, whole wheat, etc., or cane sugar in place of granulated (which I often do), that’s great! Different flours do produce different textures, so just a heads-up on that.
Also, how cute is that elephant mug? Scored that at a local thrift shop for $2.99!
- 1 3/4 cup flour
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup pure pumpkin puree
- 2 large, tart apples, peeled and diced
- 2 teaspoons vanilla
- 1/2 cup olive oil
- 1/2 cup non-dairy milk
- Preheat oven to 375. Combine first eight ingredients in a medium sized bowl and mix well. Stir in pumpkin, vanilla, milk and oil. Fold in apples.
- Line a muffin tin with paper liners and fill each about 2/3 full.
- Bake 18-20 minutes, or until a toothpick comes out clean when inserted.
- Makes one dozen muffins