Gluten-Free Pumpkin Spice Muffins The Best Recipes

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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
  • 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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