Easiest Way to Make Homemade Gluten Free Maple Pecan Pumpkin Muffins

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We hope you got benefit from reading it, now let’s go back to gluten free maple pecan pumpkin muffins recipe. You can cook gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:

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

A maple glaze: Whisk together powdered sugar and maple syrup until they form a glaze-like consistency, and drizzle over your muffins for. Maple Pecan Oatmeal Muffins are the perfect Fall or Winter treat to enjoy for breakfast, snack time or dessert. These vegan oatmeal muffins are made refined sugar free and gluten-free, too! For the first time, in a very long time, I made a sweet treat that wasn't chocolate and Cohl deemed it "The best.. Muffins, these gluten-free pumpkin muffins are loaded with pumpkin and chocolate chips and they will I named them Paleo Pumpkin Muffins instead of Paleo Pumpkin Spice Muffins because the food processor with a half cup of chopped pecans and increased the pumpkin puree to about a half.

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