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Apple Pumpkin Seed Muffins Recipe, all flavor no dairy!

Apple Pumpkin Muffins – totally vegetarian-vegan


Pre-heat oven 375                                                                           Oil six cup muffin tins

2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon1/8 teaspoon sea salt
1 cup raisins
½ cup pumpkin seeds
1 ½ cup apple puree (2 large apples cored and chopped then lightly mashed or pureed)
1 cup dried apples-rough chopped (not dehydrated)
1 teaspoon lemon juice
1 teaspoon lemon zest
½ cup non-dairy milk ( I used almond milk)
½ cup maple syrup


Mix flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl and stir with a dry whisk to combine. Add the raisins and the pumpkin seeds and stir to coat. Stir in apple puree and rough chopped dried apples.


Stir in the lemon juice, lemon zest, maple syrup, and non-dairy milk and mix just until incorporated. The mixture will be quite thick, but if it seems overly dry stir in a bit more non-dairy milk one tablespoon at a time until moist. Do not over mix, muffins will be tough.

Mound the mixture into the prepared muffin cups. Put the muffin tins on a baking sheet and bake for35 to 40 minutes or until golden and toothpick inserted into center of muffin comes out clean. Put pan on a wire rack and loosen the sides of each muffin with a knife.

Let cool about 15 minutes.

Carefully remove muffins.
Tips: I tried many combinations on the apples and found that two peeled cored apples mashed along with one cup rough chopped dried apples gave amazing flavor while not adding too much moisture to the mixture. I also used a silicone muffin pan to yield six large (meal size) muffins.

This muffin is so good it will be your next favorite thing too!