Hello, I am Jane. Today, I’m gonna show you how to prepare gluten free maple pecan pumpkin muffins recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little 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 well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Gluten Free Maple Pecan Pumpkin Muffins is something that I have loved my entire life. They are fine and they look wonderful.
To bewith this particular recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare Wet ingredients
- Make ready 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
- Take 1/4 cup melted coconut oil
- Prepare 1/4 cup + 2 tbsp maple syrup
- Make ready 1/4 cup + 2 tbsp coconut sugar
- Take 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- Get 1 tsp vanilla extract
- Get Dry Ingredients
- Make ready 2 cups gluten free oat flour
- Take 1/2 almond meal
- Take 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Take 2 tsp pumpkin pie spice
- Take 1/4 tsp salt
- Get Add-in ingredients:
- Make ready 3/4 cup chopped pecans
- Make ready Toppings:
- Make ready 1/4 cup roughly chopped pecans
- Make ready 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’s going to wrap it up with this distinctive dish gluten free maple pecan pumpkin muffins recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
