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Pecan Pumpkin Muffins

By: :Lavida Food

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).

Pecan Pumpkin Muffins

Name: Pecan Pumpkin Muffins
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 12
Ingredients: 300 g Bob's Red Mill Gluten Free 1-1 Baking flour; 2 tsp Gluten free baking powder; 2 tsp Ground Cinnamon; 1 tsp Ground All Spice; 1 tsp Ground Ginger; 100 ml Almond Milk; 425 g Pumpkin Puree; 100 ml Rapeseed oil; 120 ml Maple Syrup; 36 whole Pecan Nuts; 100 g Icing sugar; 100 ml Maple Syrup; 0.5 tsp Ground Cinnamon

Rated 5 stars by 1 users

Servings

12

Prep Time

5 minutes

Cook Time

18 minutes

Author:

Lavida Food

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).

Ingredients

For the muffins

300 g Bob's Red Mill Gluten Free 1-1 Baking flour
2 tsp Gluten free baking powder
2 tsp Ground Cinnamon
1 tsp Ground All Spice
1 tsp Ground Ginger
100 ml Almond Milk
425 g Pumpkin Puree
100 ml Rapeseed oil
120 ml Maple Syrup
36 whole Pecan Nuts

For the glaze

100 g Icing sugar
100 ml Maple Syrup
0.5 tsp Ground Cinnamon

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Directions

Combine all the dry ingredients, add the pumpkin puree.
Add the wet ingredients.
Mix until well combined.
Place the mixture into 12 muffin cases. Top each with 3 pecans.
Bake at 180 degrees for 18-20 minutes, until an inserted skewer comes out clean. Allow to cool.
Mix the icing, maple syrup and cinnamon for the glaze. Drizzle over the muffins (or leave without if you prefer).
Enjoy!

12.April.2021

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