Hello, I’m Laura. Today, I’m gonna show you how to make gluten free maple pecan pumpkin muffins recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really 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 favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Gluten Free Maple Pecan Pumpkin Muffins is something that I have loved my whole life.
To begin with this recipe, we have to 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:
- 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
- Make ready 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- Take 1 tsp vanilla extract
- Take Dry Ingredients
- Make ready 2 cups gluten free oat flour
- Make ready 1/2 almond meal
- Take 1 tsp baking powder
- Take 1/2 tsp baking soda
- Prepare 2 tsp pumpkin pie spice
- Prepare 1/4 tsp salt
- Prepare Add-in ingredients:
- Get 3/4 cup chopped pecans
- Make ready Toppings:
- Get 1/4 cup roughly chopped pecans
- Take 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 is going to wrap it up for this distinctive dish gluten free maple pecan pumpkin muffins recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
