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Gluten Free Maple Pecan Pumpkin Muffins (V, GF): an easy recipe for deliciously moist, pumpkin spice muffins topped with maple glazed pecans. Vegan, Gluten Free, Dairy-Free, Healthy, Refined Sugar-Free. First there was chocolate pumpkin bread, then an apple crisp, then coconut chips, and then… wait for it… more pumpkin!!

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Alright, don’t linger, let’s course of action this gluten free maple pecan pumpkin muffins menu with 19 elements which are surely easy to acquire, and we have to process them at the very least through 6 ways. You should commit a while on this, so the resulting food could be perfect.

Composition Gluten Free Maple Pecan Pumpkin Muffins:

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

Should A Pumpkin Muffin Be Refrigerated. The coolness of the fridge causes muffins to dry out faster rather than keep them moist. If you want to store muffins in the fridge store them in a sealed container with paper towel. Never wrap muffins in plastic wrap.

Gluten Free Maple Pecan Pumpkin Muffins step by step:

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!

Add the wet ingredients to a large bowl: pumpkin, coconut oil, sugar, maple syrup, flax egg and vanilla. In a mixing bowl, whisk together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice. Add the eggs, pumpkin, coconut oil, vanilla, and honey. Almond Flour Pumpkin Muffins for your from-the-oven lovin'! <—say that five times fast. Or, just take a giant bite of muffin, and use big hand gestures combined with a series of MMMMMs to indicate that your mouth is too full for tongue twisters.

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