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Gluten Free Maple Pecan Pumpkin Muffins is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Gluten Free Maple Pecan Pumpkin Muffins is something which I’ve loved my whole life. They are fine and they look wonderful.
Vegan, Gluten Free, Dairy-Free, Healthy, Refined Sugar-Free. First there was chocolate pumpkin bread, then an apple crisp, then The last few treats I dropped off at my mom's were: pumpkin chocolate chip cookies, paleo apple crisp, maple pecan granola, and these maple pecan muffins. Maple pecan muffins made with coconut flour, pecans, and maple syrup are a gluten-free and vegan and a delicious on-the-go breakfast.
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 cook it.
Ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:
- Wet ingredients
- 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
- 1/4 cup melted coconut oil
- 1/4 cup + 2 tbsp maple syrup
- 1/4 cup + 2 tbsp coconut sugar
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- 1 tsp vanilla extract
- Dry Ingredients
- 2 cups gluten free oat flour
- 1/2 almond meal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- Add-in ingredients:
- 3/4 cup chopped pecans
- Toppings:
- 1/4 cup roughly chopped pecans
- 1 tsp maple syrup
This healthy pumpkin muffins recipe is naturally gluten-free, sweetened with maple syrup, quick and easy to make, and so perfecty pumpkin-y and delicious. A maple glaze: Whisk together powdered sugar and maple syrup until they form a glaze-like consistency, and drizzle over your muffins for. Easy, healthy pumpkin muffins made with whole grains, natural sweetener (maple syrup) and real pumpkin! These muffins are fluffy and delicious.
Instructions to serve 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!
I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I'm. Maple Pecan Oatmeal Muffins are the perfect Fall or Winter treat to enjoy for breakfast, snack time or dessert. These vegan oatmeal muffins are made refined sugar free and gluten-free, too! For the first time, in a very long time, I made a sweet treat that wasn't chocolate and Cohl deemed it "The best..
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