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Gluten-Free Pumpkin Spice Muffins |
"Great truffles for fall with a cup of coffee within the morning. Very mildly candy. My family loves them."
Ingredients :
- Batter:
- 1 cup pumpkin puree
- half of cup coconut oil
- 2 big eggs
- 6 tablespoons mayonnaise
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 2 teaspoons floor cinnamon
- half of teaspoon ground ginger
- half teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- Topping:
- 1 cup chopped pecans
- half cup almond flour, lightly packed
- three tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1/4 teaspoon ground cinnamon
- 1/four teaspoon kosher salt
Instructions :
Prep : 20M | Cook : 12M | Ready in : 55M |
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- Preheat oven to 325 degrees F (165 levels C). Grease 12 muffin cups or line with paper muffin liners.
- Mix pumpkin puree, half cup coconut oil, eggs, mayonnaise, 1/three cup maple syrup, and vanilla extract together in a large bowl.
- Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, half teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
- Stir almond flour mixture into pumpkin combination until batter is well combined. Pour equal portions of batter into organized muffin cups.
- Mix pecans, half of cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/four teaspoon cinnamon, and 1/four teaspoon salt collectively in separate bowl. Spoon same quantities of topping over batter.
- Bake in preheated oven till a toothpick inserted into the middle comes out clean, 35 to 40 mins.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/removal from the pan.
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