Beaming Baker’s Delightful Gluten-Free Pumpkin Muffins

Beaming baker brings you these delightful gluten-free pumpkin muffins that are both moist and indulgent. They’re simple to whip up and perfect for a cozy breakfast or snack. Packed with warm spices and topped with sweet maple pecans, these muffins are a family-friendly treat you won’t want to miss!

Beaming Baker’s Gluten-Free Maple Pecan Pumpkin Muffins

Deliciously Moist & Naturally Sweet

These muffins are a fantastic way to enjoy the rich flavors of pumpkin and maple. Each bite is a blend of moist, fluffy texture and nutty pecans that create a delightful crunch. The combination of pumpkin pie spice and maple syrup gives them a warm, inviting aroma that fills your kitchen, making them irresistible to everyone!

Equipment You’ll Need

• 12-muffin pan
• Large cookie scoop
• Mixing bowls
• Cooling rack

Ingredients for Your Perfect Muffins

Gather these delightful ingredients to create your beaming baker masterpiece:

• 1 cup 100% pure pumpkin puree
• 1/4 cup melted coconut oil
• 1/4 cup + 2 tablespoons pure maple syrup
• 1/4 cup + 2 tablespoons coconut sugar
• 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, whisked and set for 15 minutes)
• 1 teaspoon pure vanilla extract
• 2 cups gluten-free oat flour (finely ground)
• 1/2 cup almond meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3/4 cup pecans, chopped
• 1/4 cup pecans, roughly chopped
• 1 teaspoon pure maple syrup (for topping)

Step-by-Step Baking Guide

Follow these steps for your beaming baker muffins:

1. Preheat your oven to 350°F. Line a standard 12-muffin pan with cupcake liners.
2. In a large bowl, whisk together the pumpkin puree, melted coconut oil, maple syrups, coconut sugar, prepared flax egg, and vanilla extract until well incorporated.
3. In a separate bowl, whisk together the oat flour, almond meal, baking powder, baking soda, pumpkin pie spice, and salt.
4. Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the 3/4 cup chopped pecans.
5. Use a large scoop to drop batter evenly into the muffin cups, creating a domed top.
6. In a small bowl, toss the 1/4 cup roughly chopped pecans with 1 teaspoon maple syrup until coated.
7. Sprinkle the maple pecans over the batter and gently press them into the tops.
8. Bake for 18-25 minutes until a toothpick inserted in the center comes out clean.
9. Cool completely on a wire rack for 1 hour before serving.

Tips for Beaming Baker Success

Here are some handy tips to ensure your muffins turn out perfectly:

• If using homemade oat flour, sift it to remove any coarse bits that might make the muffins grainy.
• Feel free to substitute pumpkin pie spice with 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg for a different flavor profile.
• Store cooled muffins in an airtight container at room temperature for up to 1 week, or freeze for up to 1 month.

Related Recipes to try

• Zucchini Muffin Recipe For Baby 2
• Baby Zucchini Muffins Dairy Free 2
• Zucchini Muffin Recipe For Baby
• Baby Zucchini Muffins Dairy Free
• Muffin Recipe 2
• Muffin

FAQs

Conclusion

These gluten-free maple pecan pumpkin muffins are a delicious and healthy treat that everyone will love. For more delightful recipes, check out my inspiration on Pinterest. Happy baking!

Beaming Baker’s Delightful Gluten-Free Pumpkin Muffins

Beaming Baker’s Delightful Gluten-Free Pumpkin Muffins is a practical, flavor-forward beaming baker recipe with clear ingredients and step-by-step instructions. – Servings: 12 muffins – Dietary: Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free – Equipment: 12-muffin pan, large cookie scoop, mixing bowls, cooling rack – Texture: Moist wit

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Equipment

• skillet
• mixing bowl
• whisk

Ingredients

  

• 1 cup 100% pure pumpkin puree
• 1 /4 cup melted coconut oil
• 1 /4 cup + 2 tablespoons pure maple syrup
• 1 /4 cup + 2 tablespoons coconut sugar
• 1 flax egg 1 tablespoon ground flax mixed with 3 tablespoons water, whisked and set for 15 minutes
• 1 teaspoon pure vanilla extract
• 2 cups gluten free oat flour finely ground
• 1 /2 cup almond meal
• 1 teaspoon baking powder
• 1 /2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 /4 teaspoon salt
• 3 /4 cup pecans, chopped
• 1 /4 cup pecans, roughly chopped
• 1 teaspoon pure maple syrup for topping

Instructions

 

• Preheat oven to 350°F. Line a standard 12-muffin pan with cupcake liners.
• In a large bowl, whisk together the pumpkin puree, melted coconut oil, maple syrups, coconut sugar, prepared flax egg, and vanilla extract until well incorporated.
• In a separate bowl, whisk together the oat flour, almond meal, baking powder, baking soda, pumpkin pie spice, and salt.
• Add the dry ingredients to the wet ingredients and whisk until just combined. Fold in the 3/4 cup chopped pecans.
• Use a large scoop to drop batter evenly into the muffin cups, creating a domed top.
• In a small bowl, toss the 1/4 cup roughly chopped pecans with 1 teaspoon maple syrup until coated.
• Sprinkle the maple pecans over the batter and gently press them into the tops.
• Bake for 18-25 minutes.
• Cool completely on a wire rack for 1 hour before serving.

Notes

– If using homemade oat flour, sift it to remove coarse oat bits that could make muffins grainy.
– Pumpkin pie spice can be substituted with 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground nutmeg.
– Store cooled muffins in an airtight container at room temperature for up to 1 week.
– To freeze, store in an airtight container for up to 1 month. Thaw at room temperature for 10-20 minutes or heat in the microwave in 15-second increments.
– Recipe adapted from One Bow

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