Easiest Way to Prepare Super Quick Homemade Gluten Free Maple Pecan Pumpkin Muffins

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, gluten free maple pecan pumpkin muffins. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Gluten Free Maple Pecan Pumpkin Muffins is something that I have loved my whole life.

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

1. Take Wet ingredients
2. Get 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. Get 1/4 cup + 2 tbsp coconut sugar
6. Get 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
7. Make ready 1 tsp vanilla extract
8. Make ready Dry Ingredients
9. Make ready 2 cups gluten free oat flour
10. Take 1/2 almond meal
11. Get 1 tsp baking powder
12. Make ready 1/2 tsp baking soda
13. Get 2 tsp pumpkin pie spice
14. Prepare 1/4 tsp salt
15. Prepare Add-in ingredients:
16. Make ready 3/4 cup chopped pecans
17. Prepare Toppings:
18. Prepare 1/4 cup roughly chopped pecans
19. Make ready 1 tsp maple syrup

Steps 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 it up for this special food gluten free maple pecan pumpkin muffins recipe. Thank you very much for reading. I’m 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 in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!