Peas and Compassion

Cruelty-free crunchiness and shameless veg-elation.

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VeganMofo Day 26: Pumpkin Apple Muffins

These are not the prettiest muffins I have ever made. In fact, they’re not even close. However, they are perhaps some of the tastiest.

I was searching around for a fall muffin recipe and came across this gorgeous recipe for pumpkin muffins over at Connoisseurus Veg. However, I wanted something a little richer, so I basically futzed with the recipe a bit – the version below is simply a variation. Along with the pumpkin and spices, I pulled in bits of dried apples and raisins, which for me are evocative of all the flavors of fall. I also included blackstrap molasses, which adds iron and makes for a rich, moist, and dark muffin.


These are so moist and tasty on their own, they will make a lovely breakfast without any additions. However, in keeping with the original recipe, I decided to add a little frosting – except I pulled together a creamy pumpkin frosting for drizzling (the addition of pumpkin giving it a vibrant orange hue).


The best part of this recipe is that these muffins come together quickly and easily – almost as quick as they disappear! I had everything baked and coated in less than 45 minutes; the only downside was the clean-up.

Pumpkin Apple Muffins

Makes: 12 muffins. Prep Time: ~20 minutes + 18-20 minutes cook time.
Accessibility notes: Requires stirring, mixing, and a little chopping, but is super-easy!



  • 1 cup whole wheat pastry flour
  • 1/2 cup coconut sugar
  • 1 tsp baking powder + 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp cloves
  • 1/8 tsp salt
  • 1 cup canned pumpkin
  • 1/2 cup unsweetened soy milk
  • 2 tbsp blackstrap molasses
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup raisins
  • 1/4 cup chopped dried apples


  • 1/2 cup raw cashews, soaked (I quick-soaked mine by boiling for 2 minutes, then letting sit for 20 minutes)
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar
  • 2 tbsp canned pumpkin
  • 2 tbsp unsweetened soymilk


1. Preheat oven to 350 F. Grease a 12-cup muffin pan with a little Earth Balance or coconut oil.

2. In a large bowl, mix the flour, coconut sugar, baking powder and baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

3. In a medium bowl, mix the canned pumpkin, soy milk, blackstrap molasses, canola oil, and vanilla.

4. Add wet ingredients to dry, then fold in the raisins and dried apple.

5. Pour into muffin tins, about 3 tbsps of batter per tin. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean.

For the frosting:

Drain the cashews and add to blender with lemon juice, vanilla, powdered sugar, and pumpkin. Blend until smooth, then add soymilk as needed to thin. Pour over muffins to serve.