Vegan Cinnamon Apple Muffins with Cinnamon Glaze

A simple recipe mixing summer and fall flavors.

This post comes from our blog intern, Monica!

Although it’s still 90°F outside, I’ve been craving all things autumn — sweaters, hot cocoa, pumpkin pie… the list could go on forever. I may not be able to layer sweaters with thermals or wear tall socks and boots quite yet, but that doesn’t mean I can’t make my favorite fall recipes, right? Well, these cinnamon apple muffins are the ideal recipe for the transition from summer to fall. With the refreshing taste of apples paired with nutmeg and cinnamon, the soul-warming aroma filled my kitchen with just enough autumn essence to get me through the final sizzling days of summer.

Vegan Cinnamon Apple Breakfast Muffins with Cinnamon Glaze
Makes 12 large muffins

Muffins:

1 ½ Tbsp light brown sugar

1 tsp cinnamon

½ tsp nutmeg

1 large apple, chopped into cubes

1 ¼ cups all purpose flour

½ cup brown sugar

1/3 cup granulated sugar

2 ½ tsp baking powder

½ tsp baking soda

½ cup rolled oats

¼ cup vegetable oil

½ cup applesauce

⅓ cup unsweetened soy milk

Glaze:

½ cup light brown sugar

2 tsp cinnamon

2 Tbsp coconut or all-purpose flour (to thicken the glaze)

Optional toppings: Pecans, cinnamon sugar, sautéed apples

1. Preheat oven to 400°F and place liners in muffin tin.

2. Add the cinnamon, nutmeg, cubed apples and brown sugar into a saucepan and sauté the mixture for 4-5 minutes, or until apples are soft. Set to the side while you prepare the muffin batter.

3. To make the muffin batter, add flour, sugars, baking powder, baking soda, and oats to a large bowl and mix to combine. Next, add in the oil, applesauce, and soy milk and mix until just combined. Then fold in the sautéed apples.

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4. Place the bowl in the fridge to allow the batter to set for 10 minutes. *Tip: This step isn’t necessary but it does help to keep your muffins from sinking in the middle.

5. Next, fill muffin cups about ½ to ¾ full with batter.

6. Put ‘em in the oven and bake for 20 minutes or until they are slightly browned on the edges.

7. To make the glaze, place brown sugar, cinnamon and flour into a saucepan and bring to a simmer, set it aside while you wait for your muffins to cool to let thicken. Drizzle it on top and enjoy!

+What are your favorite fall recipes? Let us know in the comments!

Follow Monica on FP Me and Instagram.

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Oh this looks absolutely wonderful. We’re still working on a recipe for a good use of caramel (but we think this may be it!). For fall we can’t wait to make stuffed pumpkin and stuffed squash!

Amber

Made these today & they were delicious! The glaze hardened on the muffins like a rock though. Maybe I over cooked it? Seems like it should have some kind of liquid or oil in it, maybe that would have helped. Anyway, I like it just as well without the glaze! Great recipe.

Looks so good! I’m always looking for new vegan recipes. So thanks!
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cinnamon and apples, can it get any more perfect for fall? put these muffins into my mouth, now!

xoxo
Biene

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Only <3

Laura

What do you use for a liquid in the glaze? It looks like it’s all dry ingredients

Cassie

Fall food is one of my favorite parts of fall! I love anything with pumpkin or apples and these look divine! I pinned them for later.

Kaitlin

Being vegan and coming across this, just made my whole day. Thank you so much, these look divine! (:

Lauren King

What can I put over these other than that glaze? Burnt it and it hardened too fast!

grace

these are delicious!!! only thing is i couldnt get the glaze to work out but honestly i think theyre better plain!! so good :))

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Rebekah

Yummy recipe! I added water and coconut oil to the glaze ingredients and then thickened it with a little cornstarch mixture. Turned out beautifully! Next time I might add dried cranberries.