Spiced Apple Pumpkin Muffins with Quinoa Pepita Streusel

We finally got just the smallest taste of fall weather down here in Houston. It was in the 60s this morning. I tried to hang on to the cooler weather as long as possible but mother nature swiftly took it away as the sun rose higher and warmed everything it touched. There’s definitely a noticeable change in the air though. It’s what I always look for to signify the real arrival of fall. The one that will soon turn the leaves into brilliant shades of orange, red, and yellow and smell of pine straw. Soon pumpkins will crop up everywhere and leaves will start to fall.

Speaking of pumpkins, here is your first taste of pumpkin goodness on the blog this year! I took an idea for a humble pumpkin muffin and elevated it with some warmly spiced sauteed apples and a seedy streusel topping. If the recipe components seem daunting, you can mix and match. As I said above I’ve been creating structure in my life through the blog and it definitely shows in the steps of this recipe. If you just want a simple muffin, leave out the sauteed apples and streusel, though I do highly recommend adding some warm spices to the muffins. These muffins are perfect for a slow and lazy morning when you have time to truly appreciate the steps and love that goes into making them.

Spiced Apple Pumpkin Muffins with Quinoa Pepita Streusel
notes: since these muffins involve many steps and ingredients, I decided to use a GF flour blend for your sanity instead of the usual 3 or 4 different ones. I’ve been experimenting a bit with Bob’s Red Mill 1 to 1 GF baking flour (NOT the all purpose GF flour) and I’m liking the results so far. 

for the sauteed apples:

1 medium apple, diced
1/2 tbsp coconut oil
2 tsp coconut sugar
1/2 tsp cinnamon
1/4 tsp each of ground cardamom and allspice
zest of half a small lemon
1 tsp fresh lemon juice

Add the oil to a pan set over medium heat. Once the pan is warmed, add the remaining ingredients. Cook the apple mixture, stirring every minute or so until the apples soften and the sugar starts to caramelize. This will take 8 to 10 minutes. Set the mixture aside to cool while you prepare the muffin batter.

for the muffins:

140g all purpose GF flour mix (I used Bob’s Red Mill 1 to 1 GF baking flour)
1/2 tsp xanthan gum or psyllium husk
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
175g pumpkin puree
65g maple syrup
50g plant milk of your choosing (I used cashew)

for the streusel:

2 tbsp quinoa flakes
1 tbsp chopped pepitas (pumpkin seeds)
1 tsp coconut sugar
1 tsp solid coconut oil
1/4 tsp cinnamon

Preheat your oven to 375 degrees and line a muffin tin with paper liners (or grease well with cooking spray). Combine all of the ingredients for the streusel in a small bowl. Using a fork, mash the coconut oil into the mixture until a crumbly streusel forms. Set this mixture aside.

Combine the flour, xanthan gum, baking soda, and baking powder, and salt in a bowl. Whisk everything together to mix well. Add the pumpkin, maple syrup, and plant milk and mix until a thick and smooth batter forms. Gently fold in the sauteed apple mixture until the apples are evenly distributed in the batter. Divide the muffin mixture between 9 muffin caps then sprinkle each with the streusel mixture. Bake for 15 to 18 minutes until the tops are firm and spring back when touched. Makes 9 muffins.