Gluten Free Pecan Pumpkin Muffins
These muffins are moist with a taste of cinnamon, nutmeg and a crunch of pecans..
Mmmmmm
1 1/2 cups of gluten free flour blend
2 teaspoons of cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon sea salt and black pepper
1 can (15 oz)
pumpkin puree( approx 1 1/2 cups)
2 eggs
1/4 cup coconut oil
1/2-3/4 cup of maple syrup/ agave nectar
1 tablespoon vanilla extract
1/2- 3/4 cup pecans, chopped
Combine all of the dry ingredients. Combine all of the wet ingredients. Gently add the dry to the wet 1/2 cup at a time.
Bake in oven at 350 for 20-25 minutes.
Servings: 12
Nutrition Facts
Serving size: 1/12 of a recipe (2.4 ounces).
Calories
180.93
Calories From Fat (43%)
78.36
% Daily Value
Total Fat 9.04g
14%
Saturated Fat 0.98g
5%
Cholesterol 35.25mg
12%
Sodium 321.46mg
13%
Potassium 163.78mg
5%
Total Carbohydrates 22.76g
8%
Fiber 3.11g
12%
Sugar 9.14g
Protein 3.77g
8%
