Autumn bliss: Vegan apple cinnamon muffins

Hello, everyone!

As autumn wraps us in its cosy embrace, with golden leaves and crisp air, I’m thrilled to share a seasonal treat from Cosette’s Beauty Pantry. Autumn is synonymous with apples—juicy, versatile, and bursting with flavour. Today, I’m excited to bring you a vegan apple cinnamon muffin recipe that captures the essence of the season. These muffins are moist, fragrant, and perfect for breakfast, a snack, or a sweet moment with tea. Plus, they’re completely plant-based, making them a wholesome choice for everyone. Let’s dive into why apples are autumn’s star, whip up this delicious recipe, and make your kitchen smell like a cosy orchard!

Apples: Autumn’s Superstar

Apples are the heart of autumn, aren’t they? From orchard visits to warm cider, they evoke nostalgia and comfort. At Cosette’s Beauty Pantry, I’m all about ingredients that nourish both body and soul, and apples fit the bill perfectly. Packed with fibre, vitamins C and K, and antioxidants like quercetin, apples support glowing skin and overall wellness. They’re a beauty food that tastes as good as it feels!

This vegan apple cinnamon muffin recipe is an ideal way to celebrate the season’s bounty. The combination of sweet apples and warm cinnamon creates a muffin that’s soft, fluffy, and utterly comforting. Whether you’re vegan or just exploring plant-based baking, these muffins are sure to become a seasonal staple.

Vegan Apple Cinnamon Muffins Recipe

Ingredients

For the muffins:

• 2 medium apples (about 200 g), peeled, cored, and finely diced (Granny Smith or Braeburn for a tart kick)
• 250 g plain flour
• 150 g caster sugar
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tsp ground cinnamon
• ¼ tsp ground nutmeg (optional, for extra warmth)
• ¼ tsp salt
• 240 ml unsweetened plant-based milk (almond, oat, or soya are great choices)
• 80 ml vegetable oil (or melted coconut oil)
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

For the cinnamon sugar topping (optional but recommended):

• 2 tbsp caster sugar
• ½ tsp ground cinnamon

Equipment

• Muffin tin
• 12 paper muffin cases
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Method

1. Preheat the oven: Set your oven to 200°C (180°C fan) or Gas Mark 6. Line a 12-hole muffin tin with paper cases or lightly grease if skipping liners.
2. Prepare the wet ingredients: In a large bowl, mix the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly, creating a vegan “buttermilk” for fluffy muffins. Whisk in the vegetable oil and vanilla extract.
3. Mix the dry ingredients: In another bowl, sift together the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg (if using), and salt. Stir in the caster sugar.
4. Combine wet and dry: Make a well in the dry ingredients and pour in the wet mixture. Gently fold with a spatula until just combined—overmixing can lead to dense muffins.
5. Add the apples: Fold in the diced apples, ensuring they’re evenly spread. The apples add moisture and sweet bursts of flavour.
6. Fill the tin: Spoon the batter into the muffin cases, filling each about two-thirds full to allow for rising.
7. Add the topping: For a crunchy finish, mix the caster sugar and cinnamon in a small bowl and sprinkle a pinch over each muffin.
8. Bake: Bake for 18–22 minutes, until a skewer inserted comes out clean and the tops are golden.
9. Cool and enjoy: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm with a cuppa for pure autumn bliss!

Storage Tips

Store in an airtight container at room temperature for up to 3 days or in the fridge for a week. Freeze for up to 2 months in a freezer-safe bag and reheat in the oven or microwave when ready to enjoy.

Why This Recipe Shines

These muffins are a dream because they’re simple yet packed with flavour. The plant-based milk and apple cider vinegar combo creates a tender crumb without eggs, while the oil ensures softness. Apples bring natural sweetness, and cinnamon (with optional nutmeg) delivers that warm, autumnal hug.

Want to customise? Try these twists:

• Nuts: Add 50 g chopped walnuts or pecans for crunch.
• Gluten-free: Use a 1:1 gluten-free baking blend instead of flour.
• Spiced: Add a pinch of ginger or cloves for extra zing.
• Crumble topping: Mix flour, sugar, and vegan butter for a decadent streusel.

Apples for Beauty and Wellness

At Cosette’s Beauty Pantry, I love ingredients that do double duty. Apples are a beauty powerhouse—antioxidants fight free radicals for youthful skin, fibre aids digestion for a clear complexion, and natural sugars provide a gentle energy lift. Pair these muffins with an herbal tea or green smoothie for a skin-loving treat that feels indulgent yet wholesome.

A Cosy Autumn Ritual

Baking these muffins is my autumn love letter. The process—peeling apples, measuring spices, and filling the kitchen with cinnamon’s aroma—is pure magic. I like to play soft music, light a candle, and make it a moment of mindfulness. Whether you’re baking for a quiet morning or sharing with friends, these muffins bring warmth to any occasion.

Try making them part of your autumn traditions. Bake a batch for a brunch, pack them for a picnic, or gift them to a neighbour. Food has a way of connecting us, especially in this season of gratitude.

Let’s Talk Apples!

I’d love to hear from you in the comments: What’s your favourite way to enjoy apples in autumn? Do you love a classic apple pie, a fresh apple salad, or maybe a spiced cider? Drop your ideas below—I’m always eager for new inspiration!

Wrapping Up

These vegan apple cinnamon muffins are a celebration of autumn’s charm. They’re easy, wholesome, and perfect for sharing the season’s joy. At Cosette’s Beauty Pantry, I’m all about creating moments of beauty through food, and these muffins do just that.

Thank you for joining me on this autumnal baking adventure. I hope these muffins bring a smile to your face and warmth to your home. Happy baking, and let’s make this season deliciously unforgettable!