Apple Pumpkin Muffins


Apple Pumpkin Muffins

This muffin recipe is perfect for Thanksgiving morning! Apple Pumpkin Muffins are a great way to start the day and are full of fall flavors. You'll want to make them all year round.


  • 1 cup sorghum flour
  • 1/2 cup corn starch
  • 1/2 cup tapioca flour
  • 2 teaspoons guar gum
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 tablespoon dark brown sugar
  • 1/2 cup light brown sugar
  • 2 1/8 teaspoons cinnamon
  • 1/2 teaspoon nutmeg, freshly ground
  • 1/2 teaspoon ground ginger
  • 1 1/2 stick unsalted organic butter at room temperature
  • 2 large organic eggs, beaten
  • 1 can (15-ounces) solid unsweetened organic pumpkin
  • 1 tablespoon pure vanilla extract
  • 1 golden delicious apple, peeled, cored and finely diced


  1. Preheat the oven to 350 degrees F.
  2. Line muffin cups with paper liners.
  3. In a medium bowl combine all the dry ingredients, including the sugar and spices and stir with whisk to blend.
  4. Cream the butter with a mixer on medium-high speed until soft.
  5. Add the dry ingredients all at once and mix on low for 2 minutes.
  6. Add the eggs, pumpkin and vanilla - mix on medium-high until light and fluffy, stopping to scrape down the sides of the bowl several times. Stir in the apple.
  7. Using an ice-cream scoop, fill the prepared muffin cups three fourths full with batter and bake for 25 minutes or until cracked on top and browned on the edges. A wooden skewer inserted into one of the muffins will come out clean.
  8. Recommendation: Use all organic when possible - organic butter, eggs and organic pumpkin mix (it is less watery than regular pumpkin mix).

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