Gluten-Free Pumpkin Spice Muffins Best Family Recipes

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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

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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