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Gluten-Free Pumpkin Spice Muffins |
"Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them."
Ingredients :
- Batter:
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 2 large eggs
- 6 tablespoons mayonnaise
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- Topping:
- 1 cup chopped pecans
- 1/2 cup almond flour, lightly packed
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Instructions :
Prep : 20M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
- Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
- Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
- Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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