Steps to Make Perfect Gluten Free Maple Pecan Pumpkin Muffins

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, gluten free maple pecan pumpkin muffins. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Gluten Free Maple Pecan Pumpkin Muffins is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to first 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:

1. Prepare Wet ingredients
2. Take 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
3. Prepare 1/4 cup melted coconut oil
4. Prepare 1/4 cup + 2 tbsp maple syrup
5. Make ready 1/4 cup + 2 tbsp coconut sugar
6. Prepare 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
7. Prepare 1 tsp vanilla extract
8. Get Dry Ingredients
9. Get 2 cups gluten free oat flour
10. Make ready 1/2 almond meal
11. Make ready 1 tsp baking powder
12. Make ready 1/2 tsp baking soda
13. Make ready 2 tsp pumpkin pie spice
14. Prepare 1/4 tsp salt
15. Take Add-in ingredients:
16. Make ready 3/4 cup chopped pecans
17. Prepare Toppings:
18. Prepare 1/4 cup roughly chopped pecans
19. Take 1 tsp maple syrup

Instructions to make Gluten Free Maple Pecan Pumpkin Muffins:

1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated
3. 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.
4. 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.
5. 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.
6. Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!

So that is going to wrap this up for this exceptional food gluten free maple pecan pumpkin muffins recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!