Steps to Make Jamie Oliver Gluten Free Maple Pecan Pumpkin Muffins

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, gluten free maple pecan pumpkin muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Gluten Free Maple Pecan Pumpkin Muffins is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you can achieve it.

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

1. Prepare 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. Take 1/4 cup + 2 tbsp maple syrup
5. Get 1/4 cup + 2 tbsp coconut sugar
6. Make ready 1 flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
7. Take 1 tsp vanilla extract
8. Make ready Dry Ingredients
9. Make ready 2 cups gluten free oat flour
10. Take 1/2 almond meal
11. Make ready 1 tsp baking powder
12. Get 1/2 tsp baking soda
13. Make ready 2 tsp pumpkin pie spice
14. Get 1/4 tsp salt
15. Prepare Add-in ingredients:
16. Make ready 3/4 cup chopped pecans
17. Make ready Toppings:
18. Prepare 1/4 cup roughly chopped pecans
19. Make ready 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 it up for this special food gluten free maple pecan pumpkin muffins recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!