Pecan Pumpkin Muffins
A great halloween bake. Gluten free, dairy free, vegan, sweetened only with maple syrup. The glaze makes a decadent addition, but they are delicious without if you are looking for a lower sugar bake. These muffins are best eaten on the day of baking. You can freeze them (without the glaze).
Servings Prep Time
12muffins 5minutes
Cook Time
Servings Prep Time
12muffins 5minutes
Cook Time
For the muffins
  • 300g Bob’s Red Mill Gluten Free 1-1 Baking flour
  • 2tsp Gluten free baking powder
  • 2tsp Ground Cinnamon
  • 1tsp Ground All Spice
  • 1tsp Ground Ginger
  • 100ml Almond Milk
  • 425g Pumpkin Puree
  • 100ml Rapeseed oil
  • 120ml Maple Syrup
  • 36whole Pecan Nuts
For the glaze
  • 100g Icing sugar
  • 100ml Maple Syrup
  • 0.5tsp Ground Cinnamon
  1. Combine all the dry ingredients, add the pumpkin puree.
  2. Add the wet ingredients.
  3. Mix until well combined.
  4. Place the mixture into 12 muffin cases. Top each with 3 pecans.
  5. Bake at 180 degrees for 18-20 minutes, until an inserted skewer comes out clean. Allow to cool.
  6. Mix the icing, maple syrup and cinnamon for the glaze. Drizzle over the muffins (or leave without if you prefer).
  7. Enjoy!