Simple Way to Prepare Jamie Oliver Gluten Free Maple Pecan Pumpkin Muffins

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, gluten free maple pecan pumpkin muffins. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Gluten Free Maple Pecan Pumpkin Muffins is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:

1. Get Wet ingredients
2. Get 1 cup pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
3. Get 1/4 cup melted coconut oil
4. Make ready 1/4 cup + 2 tbsp maple syrup
5. Prepare 1/4 cup + 2 tbsp coconut sugar
6. Prepare 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
7. Prepare 1 tsp vanilla extract
8. Get Dry Ingredients
9. Take 2 cups gluten free oat flour
10. Take 1/2 almond meal
11. Prepare 1 tsp baking powder
12. Make ready 1/2 tsp baking soda
13. Get 2 tsp pumpkin pie spice
14. Make ready 1/4 tsp salt
15. Prepare Add-in ingredients:
16. Prepare 3/4 cup chopped pecans
17. Take Toppings:
18. Prepare 1/4 cup roughly chopped pecans
19. Get 1 tsp maple syrup

Steps to make Gluten Free Maple Pecan Pumpkin Muffins:

1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated
3. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spice and salt. Whisk together until just incorporated, making sure no flour patches remain. If needed, use a rubber spatula to fold in the last bit of flour. Fold in ¾ cup pecans.
4. Using a large scoop, scoop and drop batter evenly into the muffin pan. I like using this ice cream scoop to create a beautiful round top. If needed, use a rubber spatula to smooth batter into an even layer with a domed top. Note: batter will bake up very close to how it looks raw.
5. In a small bowl, add Topping ingredients: 1/4 cup pecans and 1 teaspoon maple syrup. Stir and fold until pecans are well-coated in maple syrup. Evenly sprinkle maple pecans over muffins. Gently press into muffin tops. Bake for 18-25 minutes. Mine took 20 minutes.
6. Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!

So that’s going to wrap this up for this exceptional food gluten free maple pecan pumpkin muffins recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!