Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free Maple Pecan Pumpkin Muffins (V, GF): an easy recipe for deliciously moist, pumpkin spice muffins topped with maple glazed pecans. #Vegan #GlutenFree #DairyFree #Healthy #Fall #RefinedSugarFree | BeamingBaker.com

Gluten Free Maple Pecan Pumpkin Muffins (GF, Vegan, Dairy-Free, Refined Sugar-Free)


  • Author: Demeter | Beaming Baker
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x

Description

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.


Ingredients

Scale

Wet Ingredients

  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups gluten free oat flourif using homemade oat flour, make sure it’s very finely ground (not coarse)*
  • ½ cup almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice**
  • ¼ teaspoon salt

Add-in Ingredients

  • ¾ cup pecans, chopped

Toppings

  • ¼ cup pecans, roughly chopped
  • 1 teaspoon pure maple syrup

Instructions

  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! Storing instructions below.

Notes

  • Adapted from my One Bowl Gluten Free Pumpkin Bread and my Pumpkin Chocolate Chip Muffins.
  • *If using homemade oat flour, make sure to sift the flour to remove coarse bits of oats that could create grainy, overly moist muffins.
  • **Instead of pumpkin pie spice, you can use: 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
  • Storage notes: Cool completely, then store in an airtight container for up to 1 week.
  • To freeze: store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 10-20 minutes, or heat in the microwave in 15-second increments until warm.
  • Category: Muffins, Fall, Thanksgiving, Gluten Free, Vegan, Healthy, Whole Grain, Dairy-Free, Refined Sugar-Free
  • Method: Bake
  • Cuisine: American