Easiest Way to Prepare Any-night-of-the-week Gluten Free Maple Pecan Pumpkin Muffins

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, gluten free maple pecan pumpkin muffins. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Gluten Free Maple Pecan Pumpkin Muffins is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you cook it.

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

1. Make ready Wet ingredients
2. Get pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
3. Get melted coconut oil
4. Make ready + 2 tbsp maple syrup
5. Make ready + 2 tbsp coconut sugar
6. Prepare flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
7. Make ready vanilla extract
8. Make ready Dry Ingredients
9. Prepare gluten free oat flour
10. Prepare almond meal
11. Take baking powder
12. Make ready baking soda
13. Make ready pumpkin pie spice
14. Take salt
15. Take Add-in ingredients:
16. Make ready chopped pecans
17. Make ready Toppings:
18. Get roughly chopped pecans
19. Make ready 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’s going to wrap this up for this exceptional food gluten free maple pecan pumpkin muffins recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!