Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, gluten free maple pecan pumpkin muffins. It is 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 recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Gluten Free Maple Pecan Pumpkin Muffins is something that I’ve loved my entire life. They are fine and they look wonderful.

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