Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, gluten free maple pecan pumpkin muffins. One of my favorites food recipes. This time, 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 favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Gluten Free Maple Pecan Pumpkin Muffins is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must 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.
The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:
- Prepare Wet ingredients
- Get pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
- Prepare melted coconut oil
- Make ready + 2 tbsp maple syrup
- Make ready + 2 tbsp coconut sugar
- Get flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- Take vanilla extract
- Get Dry Ingredients
- Get gluten free oat flour
- Prepare almond meal
- Make ready baking powder
- Make ready baking soda
- Prepare pumpkin pie spice
- Make ready salt
- Prepare Add-in ingredients:
- Make ready chopped pecans
- Prepare Toppings:
- Prepare roughly chopped pecans
- Take 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 it up for this exceptional food gluten free maple pecan pumpkin muffins recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
