These moist fluffy muffins are great whip up for the week ahead. They make for a great quick and easy breakfast or snack. These vegan & gluten free muffins are made with gluten free flour, pumpkin and get chopped pecans for added crunch.
- 1 1/ 2 cups Gluten free baking flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/ 2 teaspoons pumpkin spice
- 1/ 2 teaspoon salt
- 1 cup pumpkin puree
- 1/ 2 cup brown sugar
- 1 cup water
- 1/ 3 cups coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/ 2 cup pecans, toasted
Preheat oven to 350°F. Line a 12 cup muffin pan with liners and set aside.
In. large bowl, sift together flour, baking powder, baking soda, pumpkin spice and salt.
In another bowl, whisk together, pumpkin puree, sugar, coconut oil, water, vanilla and apple cider vinegar.
Add the wet mixture to the dry ingredients and mix until just combined. Try not to overmix.
Next fold in the pecans, then divide the batter evenly among the prepared liners.
Bake for 18-20 minutes until edges are golden. Remove from oven, let cool slightly in pan then remove and serve warm or cool.