Modified Recipe #1: Pumpkin Apple Muffins

I love to cook and just recently have discovered a love for baking, but because of my healthy eating bent and our household’s food restrictions (nearly every grain, a few nuts and dairy cause us issues), I have become a recipe whisperer of sorts. I have made myself a name for modifying recipes to suit our needs, and some of these recipes turn out pretty well if I do say so myself.

So, I figured I would post my newest creation. These are pumpkin apple muffins modified from the original recipe found at

I also like to give options in my recipes, in case you don’t have a particular ingredient. Some combos will work better than others, but in general they will all produce a yummy muffin! The ingredient listed first is the combination I use.

Modified Pumpkin Apple Muffins  (12-15 Muffins or 24+ Mini Muffins)

  • Prep Time:10 minutes,
  • Cook Time: 20 minutes+,
  • Total Time: 30 minutes+,



  • 2 cups brown rice flour w/ ¼ tsp xanthan gum OR 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ¼ cup ground flaxseed
  • 3 tablespoons applesauce OR 3 tablespoons coconut oil
  • 1/2 cup honey OR ½ cup brown rice syrup
  • 1 egg
  • 1/2 cup almond milk OR ½ cup regular milk
  • 1/2 cup pumpkin puree
  • 1 or 2 small apples (if you use 2 the muffins will be quite dense, more like a bread)
  • Optional: 1 chunk zucchini (about the size of a small apple)

*Coconut oil for greasing the pans is best



1. Preheat oven to 350 degrees.

2. Combine the first 8 ingredients in a bowl and mix.

3. Place the apples and zucchini in a food processor and chop to desired consistency. You can place the apples core and all, or cut it in pieces and remove the seeds depending on your opinion of apple seeds (all sorts of differing opinions out there). The original recipe calls to skin the apples, but the skin has all the nutrients and it really doesn’t alter the flavor.

3. In a separate bowl, whisk the apple, zucchini and remaining ingredients together.

4. Slowly add the flour mixture into the wet ingredients and stir until just combined.

5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.

6. Bake for 20 minutes or until a toothpick comes out clean. You may need to bake them a few minutes longer depending on the combination you chose.

Now enjoy your yummy, healthy muffin! I like to spread fruit preserves on mine for an extra treat.


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