Making the Pumpkin Pecan Muffins
If you are anything like me once the cool fall air hits I instantly crave the fall flavors of cinnamon spice and pumpkin. These muffins are very moist, light and delicious! I found a fantastic flour at a local ethnic store called Basha Foods International a middle eastern grocery store that carries a variety of gluten free flours. There is a picture of the bag in the gallery. This flour is a combination of Sawa Millet, Amaranth, Sago and Water Chestnut Flours. You can also substitute Chestnut Flour or Almond Flour for the half cup that is called for in this recipe.
Wet Ingredients:
3 Eggs
1/2 Cup Melted Coconut Ghee
1 1/2 Cups Pumpkin Puree
3 Tbsp Maple Syrup
1 Tbsp Vanilla
1/2 tsp Raw Apple Cider Vinegar
1/2 tsp Sea Salt
1Tbsp Cinnamon
2 tsp Fresh Ground Nutmeg
Dry Ingredients:
1 Cup Almond Flour
1/2 Cup Ground Golden Flax Seed
1/2 Cup Coconut Flakes (Fine)
1/2 Cup Chestnut Flour
1 tsp Baking Soda
1 Cup Pecan Halves
1/2 Cup Pumpkin Seeds
Process:
1.Preheat Oven to 375F
2. Mix all dry ingredients except for the Pecans and Pumpkin Seeds
3. In a large mixing bowl mix all ingredients listed in the wet ingredient list including the sea salt, cinnamon and nutmeg
4. Add the dry ingredients to the wet mixture and combine with a spatula
5. Chop pecans and add to the mixture
6. Fill muffin pan with parchment paper cups and distribute the mixture evenly makes 12 medium muffins
7. Sprinkle pumpkin seeds on top of each muffin
8. Bake in the oven for 30-35 minutes
9. Allow to cool on a cooling rack and serve
