Gluten Free Maple Pecan Pumpkin Muffins (GF, Vegan, Dairy-Free, Refined Sugar-Free)

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Place cupcake liners in a standard, 12-muffin pan. Set aside.
3. 3
   Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla.
4. 4
   Whisk until well incorporated.
5. 5
   Add the dry ingredients: oat flour, almond meal, baking powder, baking soda, spice and salt.
6. 6
   Whisk together until just incorporated, making sure no flour patches remain. If needed, use a rubber spatula to fold in the last bit of flour. Fold in cup pecans.Using a large scoop, scoop and drop batter evenly into the muffin pan. If needed, use a rubber spatula to smooth batter into an even layer with a domed top.In a small bowl, add Topping ingredients: cup pecans and 1 teaspoon maple syrup. Stir and fold until pecans are well-coated in maple syrup. Evenly sprinkle maple pecans over muffins. Gently press into muffin tops.
7. 7
   Bake for 18-25 minutes. Mine took 20 minutes.Allow to cool on a cooling rack for 1 hour, or until completely cool. Enjoy! Storing instructions below.