Hearty Cinnamon-Apple Pumpkin Muffins

Hearty Cinnamon-Apple Pumpkin Muffins

Nancy Hughes©2014

These vegan muffins are definitely hearty and delicious!

Ingredients:

• 1 Tbsp (15 mL) ground flax seed
• 3 Tbsp (45 mL) water
• 1 1/4 cups (310 mL) unbleached white flour
• 2/3 cup (150 mL) quick cooking oat
• 1 1/2 tsp (7 mL) baking soda
• 1 1/2 tsp (7 mL) ground cinnamon, divided use
• 1/2 tsp (2 mL) ground nutmeg
• 1/2 tsp (2 mL) ground allspice
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) canned pumpkin
• 1/2 cup (125 mL) plain unsweetened almond milk
• 2/3 cup (150 mL) turbinado sugar, divided use
• 1/4 cup (60 mL) maple syrup
• 1/4 cup (60 mL) canola oil
• 1 1/2 cups (375 mL) diced tart apple, such as Granny Smith
• 1/2 cup (125 mL) slivered almond

Instructions:

1. In a medium bowl, whisk together ground flaxseed and water; let stand 2-3 minutes.
2. Preheat oven to 375°F (190°C). Lightly coat nonstick muffin tins with cooking spray.
3. In a large bowl, combine flour, oats, baking soda, 1/2 tsp (2 mL) cinnamon, nutmeg, allspice and salt.
4. Add pumpkin, milk, 1/2 cup (125 mL) sugar, syrup, and oil to flax mixture; stir until well blended.
5. Combine the pumpkin mixture with the flour mixture and stir until JUST blended. Do not overmix.
6. Divide evenly among 12 muffin tins, (the cups will be very full.), and top with apples and almonds.
7. In a small bowl, combine the remaining 2 Tbsp (30 mL) sugar and 3/4 tsp (4 mL) cinnamon; sprinkle evenly over all.
8. Bake for 25-26 minutes, or until a toothpick inserted into the center comes out clean. Let stand in the pan for 10 full minutes. Carefully remove and cool on wire rack.

Yield: 12 muffins

Serving Size: 1 muffin each muffin contains 1/4 tsp (1 mL) ground flax

Cook's Notes:

• May substitute the 1/2 tsp (2 mL) cinnamon, 1/2 tsp (2 mL) nutmeg and 1/2 tsp (2 mL) allspice with 2 tsp (10 mL) pumpkin pie spice, if desired.