Gluten-Free Pumpkin Spice Muffins recipe

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Ingredients

1 cup pumpkin puree
½ cup coconut oil
2 large eggs
6 tablespoons mayonnaise
⅓ cup maple syrup
1 teaspoon vanilla extract
1 cup almond flour
⅓ cup coconut flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon cream of tartar
1 cup chopped pecans
½ cup almond flour, lightly packed
3 tablespoons maple syrup
2 tablespoons coconut oil, melted
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt

Nutrition Info

379.4 calories
carbohydrate: 18.9 g
cholesterol: 33.6 mg
fat: 33 g
fiber: 5 g
protein: 6.1 g
saturatedFat: 12.4 g
servingSize: -
sodium: 241.8 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.

  3. 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.

  4. Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.

  5. 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.

  6. Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Recipe Yield

12 muffins

Recipe Note

Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.

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