These pumpkin pecan muffins are going to be a staple this season! Not only are they vegan and gluten free, but they're also not overly sweet. Super delicious and perfect for breakfast, snack, or dessert!
Here's what you need for these Pumpkin Pecan Muffins:
- Pumpkin puree -- you can find this in the baking aisle of most grocery stores, but make sure it's not pumpkin pie filling
- Pure maple syrup
- Creamy natural almond butter -- you want it to be a bit drippy! It really helps with the consistency of the muffins
- Vanilla extract
- Almond flour
- Coconut flour
- Pumpkin spice
- Cinnamon
- Baking powder
- Sea salt
- Pecans
Ingredients:
Notes:
You can add two eggs if you want to make these non-vegan. The muffins will just turn out a little but fluffier!
You can top the muffins with a little bit of coconut sugar for some crunch and a touch more sweetness.
Directions:
Preheat oven to 350 degrees. Grease a muffin pan with coconut oil or whatever oil spray you desire.
Combine wet ingredients in a stand mixer and combine until well mixed. Especially the almond butter, you want to make sure it is the creamy kind and not too chunky. (That is the best type of AB for baking).
Note: if you are adding eggs, add in with the wet ingredients.
Combine dry ingredients in the stand mixer. Mix until well combined.
Spoon batter into muffin tins. This recipe yields a good amount of batter so be generous! This is for bakery style muffins!
Top with pecans (or whatever topings you like).
Place muffin tin in the oven and bake for 20 - 25 minutes. Check after 25 minutes. When edges are browned, the muffins are done. If you want them to be soft and slightly undercooked, leave them in for a little less time.
Cool for at least 10 minutes.
Enjoy!
If you liked these Pumpkin Pecan Muffins, make sure to check out some of my other recipes!
Ingredients
Directions
Preheat oven to 350 degrees. Grease a muffin pan with coconut oil or whatever oil spray you desire.
Combine wet ingredients in a stand mixer and combine until well mixed. Especially the almond butter, you want to make sure it is the creamy kind and not too chunky. (That is the best type of AB for baking).
Note: if you are adding eggs, add in with the wet ingredients.
Combine dry ingredients in the stand mixer. Mix until well combined.
Spoon batter into muffin tins. This recipe yields a good amount of batter so be generous! This is for bakery style muffins!
Top with pecans (or whatever topings you like).
Place muffin tin in the oven and bake for 20 - 25 minutes. Check after 25 minutes. When edges are browned, the muffins are done. If you want them to be soft and slightly undercooked, leave them in for a little less time.
Cool for at least 10 minutes.
Enjoy!
