It is my first pumpkin recipe of the season and I could not be more excited. Leaves are starting to fall, raining is beginning to drizzle, and I am feeling more rushes of cold air. That might not sound the most exciting to you, but I can tell you I am definitely more a lover of autumn than summer. Want to know the greatest reason why? Food. Simple as that.
The countless recipes you can make from fall produce and warming spices is incredible. The top of my list this season is definitely pumpkin recipes. Well, don’t worry because I have quite a lot coming your way on my blog.
These super fluffy and moist pumpkin pecan muffins are a great way to kick off this cold weather. They are entirely gluten-free, vegan, and can be eaten with no regrets…however I believe every muffin should be guilt-free (even if its unhealthy). Treat yourself am I right?
Embedded with chunks of pecans and topped with a creamy hazelnut frosting.
I am excited that I am finally bringing to you another gluten-free recipe, because those are quite lacking on my blog. I find that working with gluten-free flours can be quite hard, yet I think I nailed it on this one. Practice makes perfect!
A combination of oat flour and almond flour yields a super fluffy and soft texture without creating the stereotypical crumbly and dense texture that you often associate with gluten-free desserts.
I wanted to create a more unique frosting and veer away from the traditional cashew one. I soaked some hazelnuts, took the skin off, and added some acid, sweetness, and some liquid. The results were an ultra creamy and rich hazelnut goodness.
This recipe is…
- Oh so delicious!
A fluffy & moist pumpkin muffin embedded with chunks of pecan and topped with a creamy hazelnut frosting.
- 1 cup oat flour
- 1/2 cup almond flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 3/4 cup coconut sugar
- 1/2 cup pumpkin puree
- 1/3 cup almond milk
- 2 tsp apple cider vinegar
- 1 flax egg (1.5 tbsp flax seed meal + 2 tbsp water)
- 1/3 cup chopped pecans
- 1 cup hazelnuts, soaked overnight
- 1/2 cup non-dairy milk
- 1 tsp lemon juice
- 3 tbsp maple syrup
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners.
In a large bowl, whisk together the flours, baking soda, salt, and spices. Prepare the flax egg by mixing together flax seed meal and water. Set aside.
In a small bowl, whisk together the milk and apple cider vinegar. Set aside for 5 min. In a seperate small bowl, stir together the pumpkin puree and sugar. To that mixture, add the milk and flax egg. Stir until incoporated. Pour the wet mixture into the dry and stir until combined. Fold in the chopped pecans.
Using a cookie scoop, fill each cupcake liner with batter until 3/4 full. Bake for 19-20 min. until golden brown and a toothpick inserted comes out dry. You still want a few crumbs attatched to the toothpick, as that willl mean it's perfectly moist and not overbaked. Cool completely before frosting.
In a high-speed blender, blend all frosting ingredients until thick and creamy. Frost muffins once cooled. Sprinkle with a bit of coconut sugar for decoration.