Gluten-Free, Dairy-Free Pumpkin Pecan Muffins
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- ¼ cup maple syrup
- ¼ cup milk cow, almond, rice
- 3 eggs or EnerG egg replacer (4 ½ tsp powder + 6 Tbsp water)
- ¾ cup oil I used grapeseed oil
- ½ cup raw sugar
- 1 tsp vanilla
Dry Ingredients
- 1 ¼ cup brown rice flour
- ½ cup white rice flour
- ½ cup tapioca flour
- ½ cup oat flour
- ¼ cup ground chia seed or flax meal
- 1 Tbsp cocoa powder
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp cinnamon
- ¼ tsp black pepper
Optional Mix-Ins
- ¾ cup chopped pecans optional
- ¾ cup chocolate chips Enjoy Life is dairy, gluten, & nut free
Streusel Topping (optional)
- ¼ cup oat flour
- ¼ cup raw sugar
- ½ tsp cinnamon
- 2 Tbsp margarine or coconut oil
Chocolate Drizzle (optional)
- 1/4 c. chocolate chips
Instructions
- Preheat oven to 350ºF. Line 18 muffin cups with paper liners.
- In a large bowl, mix together the wet ingredients.
- In another bowl, combine dry ingredients
- Stir dry ingredients into wet ingredients until well combined.
- Optionally add in pecans and/or chocolate chips.
- Fill muffin cup to 2/3 full.
- Add optional streusel topping (see directions below).
- Bake muffins in the preheated oven for 20-25 minutes, or until a toothpick comes out with dry crumbs.
- Remove pans from oven and allow to cool 10 minutes before removing muffins from pan to cool completely.
- Once muffins have cooled, drizzle on melted chocolate if desired.
Directions for Optional Streusel Topping:
- In a small bowl, mix together oat flour, raw sugar, and cinnamon.
- Cut in margarine until crumbly.
- Sprinkle evenly across muffins before baking.
- Bake as directed.
Directions for Optional Chocolate Drizzle:
- Put chocolate chips in a Ziploc bag.
- Microwave the UNZIPPED bag for 15 seconds.
- Flipped it over and microwaved for an additional 15 seconds.
- Cut a slit in the corner and pipe onto each muffin.
Notes
I use my own gluten-free flour blend because I find it cheaper than a pre-packaged blend. I buy many of my flours at an Asian grocer, like white rice flour, potato starch, and tapioca flour.
I do splurge on Bob’s Red Mill Brown Rice Flour from Amazon. I resisted this higher priced flour for a long time, but it really is a great gluten-free staple flour.
If you’d rather use a pre-packaged flour blend, simply substitute 2 3/4 cups flour for all the flours listed in this recipe, except the chia meal.
This recipe is also made without other allergens – dairy and egg being the prominent ones. If you do not need to avoid those ingredients, just sub its “real” counterpart back into the recipe.
Pecans are listed as an ingredient, but they aren’t a necessity. If you have a treenut allergy or simply don’t like them, leave them out or use another ingredient like coconut or raisins.
Nutrition
Serving: 1muffin | Calories: 342kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 172mg | Potassium: 176mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2224IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Find it online: https://moneysavingmom.com/allergy-free-pumpkin-pecan-chocolate-chip-muffins/