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Healthy Pumpkin Pecan Muffins

A fluffy & moist pumpkin muffin embedded with chunks of pecan and topped with a creamy hazelnut frosting. 

Course Dessert
Keyword gluten-free pumpkin muffins, pumpkin pecan muffins, vegan pumpkin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Taavi Moore


  • 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

Hazelnut Frosting

  • 1 cup hazelnuts, soaked overnight
  • 1/2 cup non-dairy milk
  • 1 tsp lemon juice
  • 3 tbsp maple syrup


  1. Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. 

  2. 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. 

  3. 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. 

  4. 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. 

  5. 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.