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5.0 from 21 votes

Gluten Free Autumn Spiced Apple Muffins

Adapted from Joanne Chang and her cookbook, Pastry Love, these easy, spiced apple muffins are moist and sweet with a tempting spice blend and creamy glaze that'll keep 'em coming back for more.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Calories: 278 kcal
Course: Breakfast , Snacks , Bread
Cuisine: American

Ingredients

  • ½ cup walnuts
  • 1 cup almond flour
  • ¾ cup powdered sugar
  • ½ cup buckwheat flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg preferably freshly grated
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ cup vegetable oil
  • 3 large eggs, separated at room temperature
  • 1 teaspoon vanilla extract
  • 1 medium apple peeled, cored and finely diced (about 1 cup)
FOR THE GLAZE:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3-4 tablespoons milk

Instructions

    Cup of Yum
  1. Preheat the oven to 350°. Line a muffin tin with paper liners and spray with nonstick vegetable spray. Set aside.
  2. Place walnuts on a baking tray and bake for 8-12 minutes or until the nuts are toasted and golden. Remove from the oven and set aside.
  3. In a large bowl, combine the almond flour, powdered sugar, buckwheat flour, cinnamon, nutmeg, cardamom, allspice, cloves, salt and baking powder. Mix together until well combined and set aside.
  4. Chop the toasted walnuts and set aside. Make sure your apples are diced and ready to go.
  5. Separate the eggs with the yolks in a medium bowl and the whites in a small bowl.
  6. Add the vanilla and vegetble oil to the yolks and mix well to combine.
  7. Beat the egg whites with a whisk or hand mixer until they're very frothy and form soft peaks.
  8. Create a well in the dry ingredients and add the egg yolk mixture. Fold the egg yolks into the dry ingredients until just blended. Add 1/2 of the nuts, apples and egg whites to the muffin batter and carefully fold them in until just blended. Add the remaining nuts, apples and egg whites and continue to fold the ingredients into the batter until just combined.
  9. Scoop the batter into the prepared muffin pan, filling each muffin tin about 2/3 full. Bake in the center of the oven for 20-22 minutes or until a cake tester comes out clean. Transfer the muffins to a wire rack to cool.
MAKE THE GLAZE:
  1. In a small bowl combine the powdered sugar, vanilla and milk. Stir until very smooth. Drizzle the glaze over the cooled muffin tops and serve.

Nutrition Information

Calories 278kcal (14%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 9g (45%) Cholesterol 47mg (16%) Sodium 215mg (9%) Potassium 106mg (3%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 82IU (2%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 26g 9%
Protein 5g 10%
Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 47mg 16%
Sodium 215mg 9%
Potassium 106mg 2%
Fiber 2g 8%
Sugar 20g 40%
Vitamin A 82IU 2%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.