Gluten-Free Pumpkin Spice Muffins

This delicious gluten-free muffin recipe gets its richness from almond flour, gingerbread spices, pecans, and maple syrup.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 379 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step 2

Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.

Step 3

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.

Step 4

Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.

Step 5

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.

Step 6

Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.