Vegan Apple Spice Muffins

5 from 2 votes

Vegan Apple Spice Muffins are the solution to the crisp Autumn air! These moist muffins are lightly sweetened and topped with a delicious pecan crumble that will blow your mind!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert, Snack

Keyword: apples, baked, dairy-free, easy, fall recipe, muffins, nuts, sweet, vegan

Servings: Muffins

Calories: 280kcal

Author: Shanika

Ingredients

MUFFINS:

1 medium Gala Apple, peeled + chopped small
1 ½ cups organic all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground allspice
½ teaspoon sea salt
¼ cup organic brown sugar
1 teaspoon vanilla extract
¾ cup Almond milk (You can use your fave plant-based milk!)
1 tablespoon apple cider vinegar
¼ cup pure maple syrup (See Notes!)
¼ cup vegan butter, melted (See Notes!)

PECAN CRUMBLE TOPPING:

1 cup pecans, roughly chopped
½ cup organic all-purpose flour
½ cup organic brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup vegan butter, partially melted

US Customary - Metric

Instructions

TO MAKE MUFFINS:

Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
Preheat your oven to 400F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
In a large bowl, combine the melted butter, maple syrup, vanilla, and Almond milk-AVC mixture, whisking them together until well combined.
Next, stir in flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, allspice, and sea salt and mix until just combined. Fold in chopped apples. NOTE: DO NOT OVER-MIX!
NOTE: The batter should look moist, but thick where it's 'scoop-able' but not easily poured. If way too thick, add 1-2 Tbsps more milk. If too runny, add more flour, 1 tablespoon at a time.
Divide the batter evenly among the wells of the prepared muffin pan.

FOR THE PECAN CRUMBLE:

Add the flour, brown sugar, chopped pecans, cinnamon, and nutmeg into a medium bowl, combining them together using a pastry blender. NOTE: This helps to breakdown the nuts into smaller pieces as well, if preferred.
Add the partially melted vegan butter and using a spatula, mix until well combined and 'crumbly-like'.
Now, evenly sprinkle the crumble topping atop each muffin batter until fully covered and place it in the oven.
Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
Bon Appetit!

Notes

STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
MUFFIN SIZE: This recipe can make 8 Jumbo muffins OR 12 standard muffins, if desired.
OIL: Instead of melted butter, you can also use coconut oil or vegetable oil, if preferred.
SWEETENER: If you choose to opt out of brown sugar, you can always substitute with pure cane sugar, coconut sugar, additional pure maple syrup (which requires less milk), Agave, or Date syrup as well.

Nutrition