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  • Writer's pictureYummy Sprout

Pecan Pumpkin Muffins {GF}

For the last few years I have been playing around with and testing gluten-free pumpkin muffin recipes with mixed results.  Either the results were less than great or the recipe was too complicated.  I am happy to say I have cracked the code and these gluten-free pumpkin muffins are awesome and so easy to make that I have been making them almost every week since September.  My family loves them - even my gluten loving husband and kids! To make them nut-free use coconut flour instead of nut flour and omit the pecans or substitute pumpkin seeds...

Pecan Pumpkin Muffins


1 cup All Purpose Gluten-Free Flour (I use THIS one)

1/2 cup Nut Blend, Coconut or Almond Flour (I use THIS one)

1 tsp Pumpkin Pie Spice Blend (cinnamon, nutmeg, ginger, cloves)

1/2 tsp Sea Salt

2 tsp Baking Powder

2 Eggs, room temp if possible

1/2 cup Maple Syrup

1 cup Pumpkin Puree

1/3 cup Coconut Oil, melted

12 Pecans, for topping

Whisk flours, spice, salt and baking powder in a medium bowl till well combined.  In a small bowl whisk together eggs, maple syrup, pumpkin and oil smooth.  Stir the wet ingredients into the dry ingredients till combined - be careful not to over-mix.  Fill muffin cups 3/4 full, top each with a pecan if desired and bake at 350 degrees (f) for 20-30 minutes.  Makes 12 regular or 24 mini size muffins. Store in an airtight container, in the fridge for up to a week (so far none of our batch's have lasted that long-we eat them up in a day or two). Enjoy!

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