Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, gluten free maple pecan pumpkin muffins. It is one of my favorites food recipes. For mine, I will make it a little 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 simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Gluten Free Maple Pecan Pumpkin Muffins is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Take Wet ingredients
- Take 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
- Make ready 1/4 cup + 2 tbsp maple syrup
- Prepare 1/4 cup + 2 tbsp coconut sugar
- Take 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- Take 1 tsp vanilla extract
- Get Dry Ingredients
- Prepare 2 cups gluten free oat flour
- Get 1/2 almond meal
- Get 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Take 2 tsp pumpkin pie spice
- Get 1/4 tsp salt
- Make ready Add-in ingredients:
- Make ready 3/4 cup chopped pecans
- Take Toppings:
- Get 1/4 cup roughly chopped pecans
- Make ready 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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