Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, gluten free maple pecan pumpkin muffins. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Gluten Free Maple Pecan Pumpkin Muffins is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Gluten Free Maple Pecan Pumpkin Muffins is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:
- Take Wet ingredients
- Make ready 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
- Get 1/4 cup melted coconut oil
- Take 1/4 cup + 2 tbsp maple syrup
- Prepare 1/4 cup + 2 tbsp coconut sugar
- Make ready 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- Make ready 1 tsp vanilla extract
- Prepare Dry Ingredients
- Get 2 cups gluten free oat flour
- Get 1/2 almond meal
- Prepare 1 tsp baking powder
- Prepare 1/2 tsp baking soda
- Prepare 2 tsp pumpkin pie spice
- Prepare 1/4 tsp salt
- Prepare Add-in ingredients:
- Take 3/4 cup chopped pecans
- Get Toppings:
- Make ready 1/4 cup roughly chopped pecans
- Get 1 tsp maple syrup
Instructions to make Gluten Free Maple Pecan Pumpkin Muffins:
- Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated
- Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spice and salt. Whisk together until just incorporated, making sure no flour patches remain. If needed, use a rubber spatula to fold in the last bit of flour. Fold in ¾ cup pecans.
- Using a large scoop, scoop and drop batter evenly into the muffin pan. I like using this ice cream scoop to create a beautiful round top. If needed, use a rubber spatula to smooth batter into an even layer with a domed top. Note: batter will bake up very close to how it looks raw.
- In a small bowl, add Topping ingredients: 1/4 cup pecans and 1 teaspoon maple syrup. Stir and fold until pecans are well-coated in maple syrup. Evenly sprinkle maple pecans over muffins. Gently press into muffin tops. Bake for 18-25 minutes. Mine took 20 minutes.
- Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!
So that’s going to wrap it up for this exceptional food gluten free maple pecan pumpkin muffins recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
