GLUTEN-FREE PUMPKIN SPICE MUFFINS

Gluten-Free Pumpkin Spice Muffins image

Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.

Provided by Stephanie Maynard

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 19

Ingredients

1 cup pumpkin puree
½ cup coconut oil
2 large eggs
6 tablespoons mayonnaise
⅓ cup maple syrup
1 teaspoon vanilla extract
1 cup almond flour
⅓ cup coconut flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon cream of tartar
1 cup chopped pecans
½ cup almond flour, lightly packed
3 tablespoons maple syrup
2 tablespoons coconut oil, melted
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 18.9 g, Cholesterol 33.6 mg, Fat 33 g, Fiber 5 g, Protein 6.1 g, SaturatedFat 12.4 g, Sodium 241.8 mg, Sugar 10 g