Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, gluten free maple pecan pumpkin muffins. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Gluten Free Maple Pecan Pumpkin Muffins is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Gluten Free Maple Pecan Pumpkin Muffins is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular 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 can achieve that.
The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:
- Prepare Wet ingredients
- Prepare pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
- Take melted coconut oil
- Make ready + 2 tbsp maple syrup
- Get + 2 tbsp coconut sugar
- Get flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
- Make ready vanilla extract
- Take Dry Ingredients
- Take gluten free oat flour
- Get almond meal
- Prepare baking powder
- Take baking soda
- Get pumpkin pie spice
- Get salt
- Get Add-in ingredients:
- Get chopped pecans
- Prepare Toppings:
- Take roughly chopped pecans
- Make ready 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 special food gluten free maple pecan pumpkin muffins recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
