My family has been making this recipe for years and it never fails to please our guests. We make it often around this time– apple varieties are plentiful where we live and we love to give small loaves or muffins as gifts.
I’ve experimented with making this a no-sugar recipe (using agave nectar instead) and non-wheat (almond meal) but I’ll share the standard recipe here. I baked vegan muffins for a friend recently so I’m posting that option and new secret ingredient that makes the cake even more smooth and tasty.
- 1 cup canola oil
- 2 cups turbinado sugar
- 1 cup of fresh or canned pumpkin (secret & optional)
- 3 large eggs
vegan option: in place of eggs 2 tablespoons of ground flax seed whisked together with 4 tablespoons water
- 3 cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 to 4 apples, cored and cut into 1/2-inch pieces (about 3 cups) (no need to peel apples and any kind will do!)
- 1 cup chopped assorted nuts walnuts (optional and recommended :))
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease a Bundt pan with cooking spray; set aside OR Use muffin pan with cupcake liners (24 muffins
- Sift together flour, cinnamon, nutmeg, ginger, baking soda, and salt in large bowl and set aside
- In a separate bowl, combine oil, sugar, eggs (or flax seed and water mixture) and pumpkin until smooth
- Gradually add in flour mixture. The batter will be thick and gooey.
- Add apples and nuts and mix to combine. Add vanilla.
- Pour batter into pan, and bake until a knife inserted in the center comes out clean, 75 to 90 minutes (less for muffins).