Gluten Free Maple Pecan Pumpkin Muffins
Gluten Free Maple Pecan Pumpkin Muffins

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, gluten free maple pecan pumpkin muffins. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Gluten Free Maple Pecan Pumpkin Muffins is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:
  1. Prepare Wet ingredients
  2. Make ready 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
  3. Prepare 1/4 cup melted coconut oil
  4. Get 1/4 cup + 2 tbsp maple syrup
  5. Make ready 1/4 cup + 2 tbsp coconut sugar
  6. Make ready 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
  7. Take 1 tsp vanilla extract
  8. Prepare Dry Ingredients
  9. Take 2 cups gluten free oat flour
  10. Make ready 1/2 almond meal
  11. Take 1 tsp baking powder
  12. Make ready 1/2 tsp baking soda
  13. Get 2 tsp pumpkin pie spice
  14. Get 1/4 tsp salt
  15. Get Add-in ingredients:
  16. Prepare 3/4 cup chopped pecans
  17. Take Toppings:
  18. Get 1/4 cup roughly chopped pecans
  19. Take 1 tsp maple syrup
Instructions to make Gluten Free Maple Pecan Pumpkin Muffins:
  1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!

So that’s going to wrap this up for this exceptional food gluten free maple pecan pumpkin muffins recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!