Gluten Free Pumpkin Pecan Muffins (Edit recipe)

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These Pumpkin Pecan Muffins are warmly spiced and so cozy for fall! The pecans give them a nice crunch, while the pumpkin adds a creamy texture. These muffins are great any time of the day – for a quick and easy breakfast, on the go snack, or healthier dessert!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 12

Ingredients

1.5 cup Gluten-Free All-Purpose Flour - Primal Palate
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Cinnamon, Ground
0.5 tsp Nutmeg
1 cup Pumpkin Purée
0.333 cup Pure Maple Syrup - Spirit Lake Native Farms
0.333 cup Cornmilk - Maizly
0.25 cup Coconut Oil
1 tsp Vanilla Extract - Primal Palate
0.5 cup Organic Sprouted Pecans - Lark Ellen Farm

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices.
In another bowl, mix the pumpkin puree, maple syrup, dairy-free milk, melted coconut oil, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the chopped pecans.
Divide the batter evenly into the muffin tin. Sprinkle a few extra pecans on top if desired.
Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Let cool slightly before enjoying warm.

Notes

You can add chocolate chips or raisins for extra sweetness. These muffins freeze well if you want to make ahead.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	205
Fat:	13 g
Carbohydrates:	21 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	70 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.