Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, gluten free maple pecan pumpkin muffins. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Gluten Free Maple Pecan Pumpkin Muffins is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Gluten Free Maple Pecan Pumpkin Muffins is something that I’ve loved my whole life.
To begin with this particular recipe, we must 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:
- Make ready Wet ingredients
- Prepare 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
- Make ready 1/4 cup melted coconut oil
- Get 1/4 cup + 2 tbsp maple syrup
- Take 1/4 cup + 2 tbsp coconut sugar
- Prepare 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- Prepare 1 tsp vanilla extract
- Prepare Dry Ingredients
- Take 2 cups gluten free oat flour
- Make ready 1/2 almond meal
- Prepare 1 tsp baking powder
- Take 1/2 tsp baking soda
- Make ready 2 tsp pumpkin pie spice
- Prepare 1/4 tsp salt
- Prepare Add-in ingredients:
- Prepare 3/4 cup chopped pecans
- Make ready Toppings:
- Prepare 1/4 cup roughly chopped pecans
- Prepare 1 tsp maple syrup
Steps 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 is going to wrap this up with this exceptional food gluten free maple pecan pumpkin muffins recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
