Hi, I’m Jane. Today, I will show you a way to prepare gluten free maple pecan pumpkin muffins recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gluten Free Maple Pecan Pumpkin Muffins Recipe
Gluten Free Maple Pecan Pumpkin Muffins is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Gluten Free Maple Pecan Pumpkin Muffins is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:
- Take Wet ingredients
- Get 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
- Make ready 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)
- Take 1 tsp vanilla extract
- Make ready Dry Ingredients
- Prepare 2 cups gluten free oat flour
- Get 1/2 almond meal
- Make ready 1 tsp baking powder
- Prepare 1/2 tsp baking soda
- Take 2 tsp pumpkin pie spice
- Get 1/4 tsp salt
- Make ready Add-in ingredients:
- Get 3/4 cup chopped pecans
- Prepare Toppings:
- Take 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!
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