Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Autumn flavours are here! These Pecan and Pumpkin Muffins are the perfect combination of crunchy pecans and warm pumpkin spice. They’re wholesome, naturally sweetened, and make for the perfect breakfast or mid-morning snack with a hot cup of tea.
Ingredients:
Makes Approx 6
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- Pinch nutmeg
- 1/2 tsp ground ginger
- 150g pumpkin/squash puree
- 100ml oat milk
- 120ml maple syrup
- 60ml coconut oil, melted
- 2 flax eggs (2 tbsp ground flax with 6 tbsp water)
- 1 tsp vanilla extract
- 100g chopped pecans
- 50g pumpkin seeds (half for topping)
Method:
- Preheat your oven to 180°C (350°F, Gas Mark 4) and line a muffin tin with paper cases.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the pumpkin puree, maple syrup, melted coconut oil, flax eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped pecans and half the pumpkin seeds.
- Divide the batter evenly among the muffin cases, then top with the remaining pumpkin seeds
- Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
