Maple Pumpkin Pecan Crunch Muffins

Maple Pumpkin Pecan Crunch Muffins

All the treat you want for Halloween without any of the tricks that the junk food can land you with.

These are totally delectable and fluffy with a spiced pumpkin sponge and a pecan crunch topping that kids go wild for.

The perfect answer to the healthy Halloween tea, and they’re a snap to make.

Don’t be scared by the long list of ingredients, they’re mainly spices from the cupboard to make the flavour pop!

Ingredients

  • 2 Eggs
  • 1 ½ tsp Vanilla Extract
  • 1 ½ cups pumpkin puree (steamed and processed or a tin will work)
  • ¼ cup maple syrup
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • pinch Allspice and grated nutmeg
  • ½ Cup (GF Bread) flour
  • 1 Cup Buckwheat Flour
  • 1 tsp Baking Powder
  • ½ tsp Bicarbonate of soda
  • ½ cup dates, chopped
  • ¼ cup pecans, chopped
  • Pinch sea salt

    Topping

  • ¼ cup pecans
  • 1 tbsp maple syrup

Makes 12 muffins

 

Sift the flours and powders with the ground spices into a large mixing bowl and combine with a wooden spoon.

In a small bowl whisk eggs together and then add in the vanilla extract, maple syrup and pumpkin puree (when it’s cooled) and mix everything together.

Pour the wet mixture into the flours and fold together carefully until all mixed in.

Spoon mixture into muffin tray, either silicone or case-lined, and bake as is at 180 for 15-20 minutes

Sign up HERE to get the latest recipes and news hot out of the oven

Sign up now

* indicates required

3 Comments

  1. Excited to try these, and so grateful to you for using CUP measurements instead of GRAMS! Can’t tell you how much time I’ve spent converting recipes! xx

  2. Kortney Garuccio

    Do you think I could replace the eggs with chia eggs?

Leave a Comment

Your email address will not be published. Required fields are marked *

*