Recipe of Gordon Ramsay Gluten Free Maple Pecan Pumpkin Muffins

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, gluten free maple pecan pumpkin muffins. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Gluten Free Maple Pecan Pumpkin Muffins is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Gluten Free Maple Pecan Pumpkin Muffins is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook gluten free maple pecan pumpkin muffins using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Gluten Free Maple Pecan Pumpkin Muffins:

1. Prepare Wet ingredients
2. Get pumpkin purée (I couldn’t get any purée, so bought a couple of butternut squashes baked them, then puréed them)
3. Prepare melted coconut oil
4. Get + 2 tbsp maple syrup
5. Get + 2 tbsp coconut sugar
6. Take flax egg (1 tbsp ground flax + 3 tbsp water, whisk together, set for 15 minutes)
7. Prepare vanilla extract
8. Prepare Dry Ingredients
9. Prepare gluten free oat flour
10. Get almond meal
11. Take baking powder
12. Take baking soda
13. Get pumpkin pie spice
14. Make ready salt
15. Get Add-in ingredients:
16. Prepare chopped pecans
17. Make ready Toppings:
18. Make ready roughly chopped pecans
19. Take maple syrup

Steps to make Gluten Free Maple Pecan Pumpkin Muffins:

1. Preheat the oven to 350°F. Place cupcake liners in a standard, 12-muffin pan. Set aside.
2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated
3. Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spice and salt. Whisk together until just incorporated, making sure no flour patches remain. If needed, use a rubber spatula to fold in the last bit of flour. Fold in ¾ cup pecans.
4. Using a large scoop, scoop and drop batter evenly into the muffin pan. I like using this ice cream scoop to create a beautiful round top. If needed, use a rubber spatula to smooth batter into an even layer with a domed top. Note: batter will bake up very close to how it looks raw.
5. In a small bowl, add Topping ingredients: 1/4 cup pecans and 1 teaspoon maple syrup. Stir and fold until pecans are well-coated in maple syrup. Evenly sprinkle maple pecans over muffins. Gently press into muffin tops. Bake for 18-25 minutes. Mine took 20 minutes.
6. Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy!

So that’s going to wrap it up for this special food gluten free maple pecan pumpkin muffins recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!