Maple Pecan Pumpkin Muffins (flourless)

If you liked my recipe for Banana Walnut Breakfast Muffins from last week, you’ll adore these muffins too! They sport the same fudge-like texture (thanks to the addition of beans) and are also gluten and dairy-free.

This recipe uses gluten-free quick oats vs. quinoa flakes, canned pumpkin (not pumpkin pie filling) vs. bananas and pecans vs. walnuts. In addition, it uses pumpkin spice, which is essentially a blend of cinnamon, nutmeg, ginger and cloves.

Maple Pecan Pumpkin Muffins pair nicely with a veggie-loaded omelet or as an afternoon treat with a cup of pumpkin spice coffee (just sprinkle a few dashes of pumpkin spice into your coffee grounds before brewing). What a nice change of pace from plain old regular coffee!

Another shout out to Katie (www.chocolatecoveredkatie.com), as this recipe is modified from her Pumpkin Blender Muffins. 

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Maple Pecan Pumpkin Muffins (flourless)

A bean-based, flourless, and gluten/dairy-free muffin that pairs nicely with a veggie-loaded omelet or as an afternoon treat with a cup of pumpkin spice coffee (just sprinkle a few dashes of pumpkin spice into your coffee grounds before brewing). 1 Earthfood per serving: ♥

Course

Breakfast, Snack

Prep Time

10 minutes

Cook Time

20 minutes

Servings

muffins

Ingredients

• 1/2 cup pumpkin puree I like the Farmer's Market brand
• 1 15-oz can Cannellini or Great Northern beans, drained, rinsed and patted dry
• 1/4 cup + 2.5 tbsp. pure maple syrup
• 2 tsp. pure vanilla extract
• 1/2 cup gluten-free quick oats, dry
• 1/4 cup almond butter
• 1/4 tsp. Sea salt
• 1 3/4 tsp. ground cinnamon
• 1/2 tsp. pumpkin spice
• 3/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1/2 cup chopped pecans

Course Breakfast, Snack Prep Time 10 minutes Cook Time 20 minutes Servings muffins Ingredients 1/2 cup pumpkin puree I like the Farmer's Market brand 1 15-oz can Cannellini or Great Northern beans, drained, rinsed and patted dry 1/4 cup + 2.5 tbsp. pure maple syrup 2 tsp. pure vanilla extract 1/2 cup gluten-free quick oats, dry 1/4 cup almond butter 1/4 tsp. Sea salt 1 3/4 tsp. ground cinnamon 1/2 tsp. pumpkin spice 3/4 tsp. baking powder 1/8 tsp. baking soda 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350 F. Line nine muffin cups or grease with coconut oil.
2. In a food processor, blend pumpkin through baking soda until smooth. Transfer to mixing bowl and stir in pecans.
3. Pour batter into prepared muffin cups and smooth the tops with a butter knife. Bake 20 minutes. They will look underdone, but will firm up if you let them sit for 20 minutes or so.

   

Recipe Notes

Nutrition Facts per serving (1 muffin): Calories: 195; Total Fat: 9 grams; Saturated Fat: 0.8 grams; Sodium: 180 mg; Potassium: 230 mg; Total Carbohydrate: 25 grams; Dietary Fiber: 5 grams; Net Carbohydrates: 20 grams; Sugar: 10 grams (9 grams added sugar from maple syrup); Protein: 6 grams

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