Gluten-Free Pumpkin Muffins ali reviews online

Gluten-Free Pumpkin Muffins


ali

Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.

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Calories:

Edition Details

Author

ali

Cooking method

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.

Number of persons

12

Full cooking time

20 m

Cooking time

35 m

Time for preparing

55 m

Calories

391

Fats

33.3 g

Carbohydrate

20.9g

Protein

6.5 g

Cholesterol

34 mg

Sodium

242 mg

Ingredients Gluten-Free Pumpkin Muffins

1 cup chopped pecans
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons ground cinnamon
Topping:
1 cup pumpkin puree
1/2 teaspoon cream of tartar
1/2 teaspoon ground ginger
3 tablespoons maple syrup
1/2 teaspoon kosher salt
1/3 cup maple syrup
2 large eggs
6 tablespoons mayonnaise
Batter:
1/4 teaspoon kosher salt
1 cup almond flour
1/2 cup coconut oil
2 tablespoons coconut oil, melted
1/3 cup coconut flour
1/2 cup almond flour, lightly packed

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