This recipe is Gluten Free and Vegan!
It is extremely moist and dense and totally delicious! you will love how all the spices in this muffin just bring a huge smile to your face 😉
Hey everyone! I hope you all had a beautiful weekend 😉 here in MN is was actually super nice and warm during the day but it got quick chilly at night... here comes Fall!
So this isn't your average muffin... it's really dense and moist and super filling and totally satisfying!
I guess you could maybe even call this a "cake muffin" I wouldn't usually make a muffin so moist and dense in the middle but this little muffin can totally pull it off!
The moist dense texture comes from the pumpkin, pumpkins are actually 90 percent water did ya know that? that's why it works so well as an egg re-placer in a recipe! and the spices I just can't get enough! actually the whole family loved these and I can promise you, they won't last very long in your house!
These lil guys are Gluten Free and Vegan which makes them so very healthy (think breakfast for the next week... if they last that long 😉 )
fun little fact: the pecans I used for this recipe came from Arkansas, fresh and hand picked and de-shelled (is that what it's called? ) from Nicks family down south! 😉
anyways, these Pumpkin Pecan Spice Muffins are super quick and easy to make and if ya feel like your craving a bit of chocolate, feel free to throw some chocolate chips in there!
try this and let me know what ya thought!
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Pumpkin Pecan Spice Muffin GF-Vegan
Pumpkin Pecan Spice Muffin
- Prep Time: 15 mins
- Cook Time: 18 mins
- Total Time: 33 mins
- Yield: 12 1x
- Category: Muffin
Ingredients
- 1 and ¾ cups oat flour
- ¾ cup of sugar
- 1 TBSP baking powder
- ½ tsp salt
- 1 and ½ teaspoon Cinnamon
- ½ tsp Nutmeg
- 1 and ½ teaspoon All Spice
- ½ tsp clove
- 1 can of plain 100% pure pumpkin 15 oz
- â…“ cup of almond milk
- ½ cup of canola oil
- 1 tsp olive oil
- 1 cup of finely chopped pecans
- butter topping:
- â…“ cup of melted vegan butter
- 1 tsp cinnamon
- 1-2 tablespoon brown sugar
Instructions
- pre-heat your oven on 400 degrees
- in a large mixing bowl add you dry ingredients (oat flour, sugar, baking powder, salt, cinnamon, nutmeg, all spice, cloves) and stir
- next add you wet ingrdients (pumpkin, almond milk, canola oil, olive oil) mix well
- stir in you finely chopped pecans
- using a muffin pan either place muffin liners in or spray with non-stick cooking spray if you opt for no muffin liners
- fill each muffin a little bit over ¾ full
- place in the oven
- when the muffin are almost done start to make you butter topping:
- in a bowl melt your butter and then add you cinnamon and brown sugar and stir
- right when the muffin come out of the oven take a tooth pick and poke a couple holes inthe top and using a spoon pour the butter topping over each muffin and allow to sit and soak in for at least 1 hr
- ENJOY
Notes
you will cook these muffins on 400 for the first 5 minutes to get a crunchier top and then turn it down to 375 and bake for another 18-20 minutes until you stick a toothpick in the center and it comes out clean!
also you can buy your oat flour or you can make your own by using a food processor and using old fashions whole rolled oats (measure your flour after processing)
Gayle @ Pumpkin 'N Spice
These muffins are gorgeous, Michele! I love that they're like cake muffins and so full of pumpkin flavor. And even better that they're gluten-free! That's so neat that the pecans are hand-picked! I'm sure they're way better than the store bought kind. Pinning these cuties!
tworaspberries
Thanks for the pin Gayle 😉 and yes the pecans are so much fresher than the store, but the store ones are pretty darn great too!
Mary Frances @ The Sweet {Tooth} Life
I really like that these use oat flour! That is one of my favorite GF flours because it is really easy to use and much much cheaper. And I'm in all things pumpkin mode - these sound fantastic! All those spices for the win!
tworaspberries
Thanks Mary! I like oat flour too, I feel it gives a much heavier consistency to baking things... and yeah its cheaper which is always a plus! 😉
Rachel @ Bakerita
I love that it's time for pumpkin baking again!! These muffins look fabulous, and I love that they're GF!
tworaspberries
I know isn't fall baking the best!... Thanks Rachel 😉 they were very yummy! the oat flour and pumpkin made such a great combo 😉
Sharon @ What The Fork Food Blog
These sound so good, I love pumpkin and pecan together!
tworaspberries
Thanks Sharon! they were really yummy together 😉
Kristi Rimkus
I was recently diagnosed with a sensitivity to eggs and didn't like the egg replacements I've used in the past. I love that I can use pumpkin. Wonderful! Thanks!
tworaspberries
Thanks Kristi! there's actually a really cool egg replacement cheat sheet that I found online... the link is, http://happyherbivore.com/2011/09/replacing-eggs-baking-vegan/ it only shows a partial picture you need to click download pdf right below it to see the whole thing but it's actually really cool 😉 you should check it out!
Anita
Hello Michele!
Your Pumpkin Pecan Spice muffin GF-Vegan has got some yummy ingredients. I love sweets with a bit of spice. Since I am off sugar I would have it with honey instead.
★★★★★
tworaspberries
That sounds like a delicious idea! thanks Anita 😉
Kelly
These muffins look fantastic Michele! Love that you used oat flour and that they are packed with pumpkin - wish I had some for breakfast this morning! Yum 🙂
tworaspberries
the oat flour and pumpkin were perfect together! ... thank Kelly 😉
Carlene Coleman
I'm going to guess the can of pumpkin is small 15 oz size? Let me know they sound wonderful.
tworaspberries
oh my goodnesss! thank you for noticing that! yes it was a small 15 oz can! I hope you try them and LOVE them 😉 let me know what you think!!!