Gluten-Free Pumpkin Spice Muffins
Share recipe
Description
Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.
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
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.
Nutrition Facts
serving: 12 muffins
calories: 379.4 kcal
carbohydrates: 18.9 g
protein: 6.1 g
saturated fat: 12.4 g
cholesterol: 33.6 mg
sodium: 241.8 mg
fiber: 5 g
sugar: 10 g
Categories