Without Fail Prepare Recipe Gluten Free Maple Pecan Pumpkin Muffins Yummy

Without fail cooking ultimate Gluten Free Maple Pecan Pumpkin Muffins easy, delicious, practical.

Hi my mother, now you get cook recipe Gluten Free Maple Pecan Pumpkin Muffins with 19 ingredients and 6 steps. Next this is how to make it, please observe carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 19 ingredients and 6 stages of easy cooking Gluten Free Maple Pecan Pumpkin Muffins.

Ingredients all Gluten Free Maple Pecan Pumpkin Muffins #

1. Prepare : Wet ingredients.

2. Needed : 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. Prepare : + 2 tbsp maple syrup.

5. Needed : + 2 tbsp coconut sugar.

6. Needed : flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes).

7. Needed : vanilla extract.

8. Prepare : Dry Ingredients.

9. Needed : gluten free oat flour.

10. Needed : almond meal.

11. Needed : baking powder.

12. Prepare : baking soda.

13. Needed : pumpkin pie spice.

14. Prepare : salt.

15. Prepare : Add-in ingredients:.

16. Prepare : chopped pecans.

17. Needed : Toppings:.

18. Needed : roughly chopped pecans.

19. Needed : maple syrup.

If all ingredients Gluten Free Maple Pecan Pumpkin Muffins it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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!.

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