Apple Pumpkin Muffins (eggless and original recipe)

  • Servings: 4 dozen
  • Prep time: ~ 10 minutes
  • Cook time: ~ 18-22 minutes


  • 3 cups cane or coconut sugar
  • 3/4 cup coconut oil, melted
  • Egg replacer for 3 eggs
  • 1 or 1.25 cans pumpkin (15 oz size)
  • 3 cups whole wheat flour
  • 1/2 cup almond or hazelnut meal
  • 1 teaspoon freshly grated or ground nutmeg
  • 1 teaspoon ground clove
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Himalayan or Fleur de Sel sea salt
  • 2 cups finely diced organic apples ( about 3 or 4 apples) or applesauce

My kids have been eating too many sweets during and after school and I think all the sugar has lowered their immune systems. They have been sick way too much. So I decided to make a warm, healthy snack for the kids to enjoy.

This pumpkin apple recipe is one of the healthiest I have found with the coconut oil, whole wheat flour, almond or hazelnut meal, and Greek yogurt as well as pumpkin and apples. Most recipes do not have Greek yogurt even though adding it creates a moister bread as well as protein, potassium, calcium, and vitamin D. The heat does kill the probiotics so make sure you eat some Greek yogurt with honey or granola another time. Maybe serve this bread with a Cherry Mango Greek yogurt smoothie.

Since these muffins need to be eggless for my son, I did some research online trying to figure out the best way to make it. I decided to use EnerG and add more pumpkin to lift the batter. I also used Hazelnut flour instead of almond meal since I had it.

While researching eggless options, I found that Greek yogurt needs to be mixed with cornstarch or egg whites to stabilize the proteins and prevent separation. Not using eggs complicates things if you add Greek Yogurt. I recommend eliminating it if there is an egg allergy.

If you really want the extra protein, mix 1 tablespoon of cornstarch with 3 tablespoons of hot water to make a paste. Beat the yogurt and then mix in with the cornstarch mixture. Bring to a gently boil and simmer for 10 minutes stirring occasionally. This stabilizes the proteins to bake the yogurt. Most people will not go to this much effort to bake a bread though.

These muffins are great as a healthy, breakfast treat and can easily be packed to enjoy at lunch or as a snack. Both my kids are starving when I pick them up from school and cannot wait to eat. I brought two muffins for both of them and they gobbled them up before we got home. I love getting two thumbs up when I cook or bake something! You will love these too.

Directions for Eggless Muffins

Note: this makes 4 dozens muffins or 2 dozen muffins and 1 loaf of bread. You can freeze them if you wish. Cut the recipe in half if you do not want so many.

1) Mix egg replacer with warm water and best until it looks like frothy egg whites. 1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water. We are replacing 3 eggs.

2) Cream the 3 cups of cane or coconut sugar with 3/4 cup melted coconut oil for 3 to 4 minutes. Add the egg replacer mixture and beat for 1 minutes. Add 1 or 1.25 cans of fresh organic pumpkin purée and mix on low until fully blended. (More pumpkin adds a little lift to the batter but you can use 1 can if you prefer not to open 2 containers or cans. )

3) Sift the 3 cups of King Arthur whole wheat flour (scoop and dip method), 1/2 cup almond or hazelnut meal, 1 teaspoon freshly grated or ground nutmeg, 1 teaspoon ground clove, 2 teaspoons cinnamon, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon Himalayan or Hand Harvested Fleur de Sel sea salt. Gradually add the flour mixture to the pumpkin mixture until completely blended. Do not over mix because you will create more gluten and make the texture tougher.

4) Fold in 2 cups of chopped organic apples if you like apple chunks in your bread or applesauce if you prefer a smooth texture. I left the skin on mine since the skin has so many nutrients. The skin does soften as it cooks.

5) Spoon into unbleached baking cups and bake for 18-22 minutes on convection at 350 degrees. 22- 25 minutes in a conventional oven.

6) When you smell them, check them because they are probably ready. To double check, stick a toothpick in the middle and if it comes out clean, they are done.

This recipe was given to me by a friend, Daphne Gaudet who is a fabulous cook. My daughter always asks me to make her brussels sprouts or pumpkin waffles. She mentioned she had this apple pumpkin bread recipe and of course, I had to try it. It is delicious.

The original recipe is below if you want to make pumpkin apple bread and can eat eggs. I hope one day my son can; it would make life much easier!

Pumpkin Apple Bread by Daphne Gaudet

3 cups cane or coconut sugar
3/4 cup coconut oil ( measure when liquid not solid)
3 large cage free eggs
1 can pumpkin ( 15 oz)
3 cups whole wheat flour
1/2 cup almond meal
1/2 cup Greek yogurt
1 teaspoon nutmeg
1 teaspoon clove
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
2 cups finely diced organic apples ( about 3 or 4 apples)


1) Preheat oven to 350 degrees.

2) Beat sugar and oil. Mix in pumpkin and eggs. Add Greek yogurt.

3)Mix dry ingredients in separate bowl and gradually add to pumpkin mixture. Add diced apples and mix.

4) Divide evenly between 2 greased loaf pans or muffin tins with baking cups. Bake 1 hour 10 minutes for loaves or 22 to 25 minutes for muffins. Makes 4 dozen muffins.



View or Post Comments

Recipe by Back To Organic at