Apple Spiced Muffins

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Fall is officially here!

My favorite season of the year…finally!

I love everything about fall…the colors, the smells, but most importantly the food.

I decided that I wanted to make a recipe that felt truly fall-ish to me, so naturally I went the dessert/breakfast route.

These muffins aren’t necessarily the prettiest, but they taste delicious. I used honeycrisp apples to make them super yummy. I even allowed more sugar than usual. Whatever. I am choosing to enjoy today.


    For the muffins:

  • 1/4 cup butter, room temperature
  • 1/4 cup coconut oil
  • 1/3 cup granulated sugar or coconut sugar
  • 1/4 cup light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cup coconut flour
  • 1 1/2 cup almond flour
  • 1 cup light coconut milk
  • 1 cup finely chopped honeycrisp apple, peeled
    For the glaze:

  • 3 tablespoons butter; melted
  • 1 cup confectioners’ sugar; sifted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 teaspoon vanilla
  • 1 tablespoon light coconut milk

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.
2. In a medium-sized mixing bowl, cream together the butter, coconut oil, and sugars until smooth.
3. Add the eggs one at a time, beating to combine.
4. Mix in the baking powder, baking soda, cinnamon, ginger, pumpkin pie spice, salt and vanilla. Mix well.
5. Stir the flour into the butter mixture alternately with the milk, this helps the batter from getting dry.
6. Using a large scoop, divide the batter evenly into the prepared pan.
7. Bake the muffins in preheated oven for about 12 minutes, or until the center feels slightly firm. Prepare the glaze.
8. In a medium bowl, mix together the melted butter, confectioners’ sugar, spices, vanilla and milk. Whisk until smooth.
2. When muffins have cooled slightly (about 5 minutes), dip the top of the muffin into the glaze and allow the glaze to harden. Eat them slightly warm!

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