Dairy-Free, Gluten-Free Apple Butter & Pumpkin Muffins
These apple-pumpkin muffins are filled with a pocket of dairy-free apple butter. The simple glaze tops off the finished muffins with a punch of sweet flavor. If you decide to make your own apple butter, use any of Braeburn, Jonagold, McIntosh or Winesap. These apples have a superior sweet-tart flavor and produce a smooth butter.
Makes: 10 standard muffins
Free of: gluten and all top allergens
- 2 tbsp flaxseed meal (see Recipe Notes)
- 6 tbsp lukewarm water
- 2 cups (475 mL) gluten-free flour blend (Such as King Arthur gluten-free multi-purpose flour)
- 1 1/2 tsp gluten-free baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup (250 mL) pumpkin puree
- 1/2 cup (120 mL) light agave nectar
- 2 tbsp canola oil
- 1/3 cup (80 mL) rice milk
- 1 1/2 tsp vanilla extract
- 1 small Granny Smith apple, peeled, and cored
- 1 cup (250 mL) apple butter (we used Eden Organic brand)
- 2 1/2 cups (600 mL) confectioners’ sugar
- 4 tbsp fresh lemon juice, as needed
If egg allergy is not an issue, use 2 eggs in place of flaxseed and lukewarm water.
Among our favorite kitchen tools are portion dishers or scoops. The number of scoop equates to the number of servings in a quart of mixture. For example, with a No. 30 scoop, one quart of mixture yields 30 portions.
These glazed muffins are best consumed the day they are made. Unglazed, the muffins have a shelf life of several days.
- Preheat oven to 375° F and lightly oil 1 standard muffin tin (if a 12-cup pan, you’ll use 10 of the cups).
- In a small bowl, whisk together the flaxseed meal and water. Let stand a few minutes and whisk again; it will be gelatinous. Set aside.
- In a medium bowl, sift together the gluten-free flour, baking powder, baking soda, and cinnamon. Add the salt. Whisk to combine and set dry ingredients aside.
- Again whisk flaxseed mixture, pumpkin puree, agave nectar, canola oil, rice milk, and vanilla extract. Whisk until smooth.
- Grate peeled apple (4.5 oz or heaping 1/2 cup). Squeeze out and discard excess juice. Add grated apple to wet mixture.
- Fold flour mixture into pumpkin-apple mixture using a rubber spatula. The batter will be very thick.
- Portion 2 heaping tablespoons of batter into 10 muffins cavities. Use back of the teaspoon to make a small well in the middle of each muffin. Fill each well with 2 teaspoons apple butter. Portion a heaping scoop of batter onto each muffin, preferably using a No. 30 black disher (see Recipe Tips), trying to keep the apple butter in the center of the muffin.
- Bake approximately 25-30 minutes, until done. If using a toothpick or knife to test for doneness, do not pierce into apple butter centers. Remove from oven and glaze and cooled.
- For glaze: Combine confectioners’ sugar and lemon juice in a medium bowl and whisk until smooth. Dip tops of cooled muffins into the glaze, or simply drizzle glaze on. Serve and enjoy.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes