For the last few years I have been playing around with and testing gluten-free pumpkin muffin recipes with mixed results. Either the results were less than great or the recipe was too complicated. I am happy to say I have cracked the code and these gluten-free pumpkin muffins are awesome and so easy to make that I have been making them almost every week since September. My family loves them - even my gluten loving husband and kids! To make them nut-free use coconut flour instead of nut flour and omit the pecans or substitute pumpkin seeds...
Pecan Pumpkin Muffins
Ingredients:
1 cup All Purpose Gluten-Free Flour (I use THIS one)
1/2 cup Nut Blend, Coconut or Almond Flour (I use THIS one)
1 tsp Pumpkin Pie Spice Blend (cinnamon, nutmeg, ginger, cloves)
1/2 tsp Sea Salt
2 tsp Baking Powder
2 Eggs, room temp if possible
1/2 cup Maple Syrup
1 cup Pumpkin Puree
1/3 cup Coconut Oil, melted
12 Pecans, for topping
Whisk flours, spice, salt and baking powder in a medium bowl till well combined. In a small bowl whisk together eggs, maple syrup, pumpkin and oil smooth. Stir the wet ingredients into the dry ingredients till combined - be careful not to over-mix. Fill muffin cups 3/4 full, top each with a pecan if desired and bake at 350 degrees (f) for 20-30 minutes. Makes 12 regular or 24 mini size muffins. Store in an airtight container, in the fridge for up to a week (so far none of our batch's have lasted that long-we eat them up in a day or two). Enjoy!
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