Print
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.


Scale

Ingredients

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