Gluten-Free Pumpkin Spice Muffins recipe
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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
Nutrition Info
- 379.4 caloriescarbohydrate: 18.9 gcholesterol: 33.6 mgfat: 33 gfiber: 5 gprotein: 6.1 gsaturatedFat: 12.4 gservingSize: -sodium: 241.8 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pumpkin Spice Muffins
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
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.
Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
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.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.