Pumpkin Pecan Muffins

Looking for something to make with that leftover Thanksgiving can of pumpkin puree? These pumpkin pecan muffins make the perfect snack or tea pairing. They’re also great for batch making and storing in the freezer for those on-the-go moments. Get the recipe for these healthy and super moist muffins below.

What makes these muffins healthy?

  • They’re made with natural ingredients (no added preservatives or white sugars).
  • They’re high in fiber.
  • They contain good fats and protein.
  • Naturally sweetened.

Why you’ll love these muffins…

  • They’re super soft and moist.
  • They’re packed with warm spices
  • They’re easy to make.
  • Minimal clean up (hurray for one-bowl recipes!).

Allergen/Dietary Notes:

These muffins are free from…

  • Gluten
  • Dairy
  • Soy
  • Corn
  • Sesame
  • Gums
  • Contain nuts and eggs

Pumpkin Pecan Muffins (DF, GF)

Course Dessert
Keyword gluten free muffins, Pumpkin muffins, Pumpkin Spice
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 muffins
Author Fay

Equipment

  • Large Mixing Bowl
  • Electric Mixer
  • Muffin/Cookie Scooper
  • Muffin Baking Tray
  • Muffin Liners
  • Measuring Cups
  • Measuring Spoons

Ingredients

Dry

  • 1 1/2 cup gluten free oat flour
  • 1 cup almond flour
  • 2 tbsp tapioca flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)

Wet

  • 2 free range eggs
  • 1 cup pumpkin puree (organic, from the can, not pumpkin pie filling)
  • 1/4 cup avocado oil or melted coconut oil
  • 1 tsp vanilla extract
  • 3/4 cup coconut sugar

Toppings

  • 1/2 cup crushed pecans
  • 1/2 cup dairy free mini chocolate chips (optional)

Instructions

  • Preheat oven to 350F. Line muffin tray with 12 liners.
  • Add all wet ingredients to a large mixing bowl and beat until well combined.
  • Add all dry ingredients into a medium bowl. Combine well with a whisk or sifter.
  • Add dry ingredients into wet ingredient mixture. Beat with electric mixture just until combine (do not over mix).
  • With scooper, scoop batter evenly into the 12 liners. Sprinkle crushed pecans on top.
  • Bake at 350F for 28-30 minutes.
  • Remove from oven. Place muffins on cooling rack. Let cool for 5 minutes and enjoy! Add a dollop of coconut cream or spread a bit of butter for some even more great flavour.

Notes

  • Store in an air tight container at room temperature for up to 3 days or in the fridge for up to 5 days. 
  • Can not guarantee outcome if other flours are substituted.
  • I have not tried using egg replacements with this recipe.

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