By Joel & Mary Schaefer
These apple-pumpkin muffins are filled with a pocket of apple butter. The simple glaze adds a punch of sweet flavor to the finished muffins. If you decided to make your own apple butter, use either 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
- 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 Notes), 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.
- 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.