It seems like pumpkin is everywhere…cookies, cakes, pies, breads, cereals, chips, salsa, soups, pasta and the list goes on. If you can put pumpkin in it, it (whatever that may be) is being created.
That being said, who doesn’t love pumpkin? It’s a holiday favorite and rightfully so. I love pumpkin, especially seasoned, ever so slightly, with cinnamon and ginger. Add a little sweetness with a sugar of your choice… sucanat and viola, a pumpkin creation… pumpkin pecan muffins. A delicious healthy treat.
Pumpkin Pecan Muffins
Adapted from NancyCreative
- 1 1/4 cups blanched almond flour
- 1/2 cup brown rice flour
- 1 teaspoons baking soda
- 1 baking powder
- 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 2 eggs
- 3/4 plus 1/3 cup sucanat or turbinado sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup grape seed oil
- 1 1/4 cups pumpkin
- 1/2 roasted pecan – one for the top of each muffin
Preheat oven to 325°. Line 12 cup muffin pan with muffin cups and set aside.
Place pecans in skillet and roast over medium heat until they start to brown. Stir frequently. It only takes a few minutes. Be careful not to burn them.
In medium bowl whisk together flour, baking soda, baking powder, cinnamon and ginger.
In large bowl whisk eggs until frothy and whisk in sugar, applesauce and oil and pumpkin until well blended.
Mix in dry ingredients just to combine.
Fill muffin cups 2/3 full. Place pecan half on top of each muffin. Bake for 30 minutes. Test with toothpick to see if done. If the muffins are not done continue baking at 2 minute intervals.