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Pumpkin Apple Cinnamon Raisin Muffins

Course Dessert
Prep Time 18 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings 28
Author Taralynn


  • 1 Cup All-Purpose Gluten Free Flour (or non-gluten free)
  • 1/2 Cup Coconut Flour
  • 1 1/4 Cups Swerve (or your choice of sweetener)
  • 1 Teaspoon Baking Soda
  • 1 Tablespoon Baking Powder
  • 1/4 Teaspoon Sea Salt
  • 1/4 Cup Chia Seeds
  • 1 1/2 Tablespoons Ground Pumpkin Spice
  • 1 Tablespoon Ground Cinnamon (1/2 for muffin batter & 1/2 for apple seasoning)
  • 3 Large Eggs
  • 2 Large Egg Whites
  • 2 Teaspoons Vanilla
  • 15 Ounces Pumpkin Puree
  • 1 Cup Unsweetened Coconut Milk (or almond/regular)
  • 1 Small Red Apple
  • 1 Small Green Apple
  • 3 Ounces Raisins
  • 1 Tablespoon Honey
  • 1/2 Cup Shredded Coconut
  • 1 Cup So Delicious Coconut Milk Whipped Cream


  1. Preheat the oven to 375 degrees. 

  2. Add all of the dry ingredients together in a large mixing bowl. In a smaller mixing bowl, add the eggs and vanilla together. 

  3. Add diced red and green apples to a cast iron (or regular frying pan.) Add a little cooking spray and lightly brown them. Add the raisins into the hot pan and combine. Set aside. 

  4. Mix together the dry ingredients. Stir in the pumpkin, eggs, and vanilla. 

  5. Slowly pour the milk into the bowl and stir. If it's still too thick, add a couple extra tablespoons of milk one at a time. 

  6. Line a muffin pan, or spray the edges of the muffin pan with cooking spray. Add 1/4 cup sized scoops into the pan. 

  7. Mix 1/2 Tablespoon of ground cinnamon into the bowl of apples. 

  8. Top the muffins with a scoop of apples. 

  9. Drizzle a little honey over the top of each muffin. 

  10. Bake for 18-22 Minutes. All ovens cook differently, so keep an eye on them and use one as your test muffin. Cut it open to make sure it's not gooey inside. These muffins are super moist! 

  11. While the muffins are baking/or cooling, prepare the topping! You can make your own coconut milk whipped cream, or take the easy route and buy it (like me.) I combined the coconut milk whipped cream and shredded coconut together. I placed it in the freezer for twenty minutes to thicken up. 

  12. When the muffins are completely cooled, top them with two tablespoons of the whipped coconut topping. Sprinkle cinnamon on top! 

  13. Keep these stored in the refrigerator when you're not serving for best quality. 

Recipe Notes

Nutrition Per Muffin + Topping: 165 Calories, 17g Carbs, 4g Fiber, 4g Protein, 7g Sugar

Makes 28 Muffins 

Without Topping:

122 Calories, 14g Carbs, 3g Fiber, 3g Protein, 4g Sugar