Maple Pecan Pumpkin Muffins

One of my passions since I was a little girl has always been baking, however as an adult with a busy life I have definitely stopped baking as much as I would like too. Starting my blog has gotten me in touch with the many creative sides of baking. I’m excited to share more recipes with you all. I always like to make recipes my very own and substitute ingredients or ratios to existing recipes or family recipes to make them more unique and personal.

Maple Pecan Pumpkin Muffins
* 1 1/2 cups flour
* 1/2 cup of rolled oats
* 1 tsp baking powder
* 3/4 tsp baking soda
* 1/2 tsp salt
* 2 tsp cinnamon
* 1/4 tsp cloves
* 2tsp ginger
* 1 tsp nutmeg
* 1 1/4 cups pure pumpkin
* 1 tablespoon maple syrup
* 1/2 cup coconut milk, at room temperature
* 2 large eggs, lightly beaten
* 4 Tbsp coconut oil, melted and slightly cooled
* 1 tsp vanilla extract
* 1/2 cup of shredded coconut
* 1/2 cup dark brown sugar
Crumble Topping
* 1/2 cup dark brown sugar
* 1/2 cup of rolled oats
* 4 Tbsp flour
* 2 tsp cinnamon
* 3Tbsp of margarine or butter melted
* 1/2 cup of crushed pecans

Instructions
1. Preheat oven to 375°F and line a 12-cup muffin pan with baking cups; spray baking cups with cooking spray. For the crumble topping, combine brown sugar, oats, flour and cinnamon in a small bowl; add melted butter and toss mixture with a fork until crumbly. Chill until ready to use.
2. Whisk oats, flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Combine pumpkin, coconut milk, maple syrup, eggs, coconut oil, vanilla, sugar and coconut in a medium bowl; add to flour mixture and stir until combined.
3. Fill each baking cup 3/4 full and sprinkle crumble topping and chopped pecans evenly over batter. Bake for about 18 minutes, until a toothpick inserted in the center comes out clean Let muffins cool in pan on a wire rack before removing to serve. Drizzle muffins with maple syrup to taste.

 

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