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Pumpkin Pecan Muffins (Vegan/Gluten Free)

Yields1 Serving

Pumpkin Pecan Muffins

 1 Can Organic Pumpkin Puree
 ½ cup Pure Maple Syrup
 1 cup Creamy Natural Almond Butter (you want it to be liquidy)
 2 tsp Pure Vanilla Extract
 1 cup Almond Flour
 4 tbsp Coconut flour
 2 tsp Pumpkin Spice
 2 tsp Cinnamon
 1 tsp Baking Powder
 ½ tsp Sea Salt
 Pecans (for topping)

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.