It’s the weekend and I’m so glad because it’s been one heck of a week in my corner of the world, but there’s nothing like a new recipe from the kitchen to make things better. And these Gluten Free Vegan Pumpkin Pecan Muffins are just the recipe to share. Made with our Homemade Pumpkin Puree, Toasted Pecans and a whole lot of other good stuff, it’s the perfect easy recipe to whip up on the weekend or during the week.
When it comes to using pumpkin in baking recipes, you might think that it wouldn’t work. I was skeptical at first as to how it would work in sweet recipes, but once I tried it I was forever turned into a pumpkin baking fan. And my favorite way to use it is in these Gluten Free Vegan Pecan Pumpkin Muffins, inspired by my Pumpkin Walnut Spiced Loaf.
It all starts with the pumpkin puree. You want to make sure you use pumpkin puree and not pumpkin pie filling. Pumpkin Pie filling is sweet and will change the taste and texture of these muffins. We use our homemade version which gave the muffins are great flavor.
Nuts or no nuts? We used toasted pecans in this recipe which gave a nice crunch and added texture to the muffins. But if you’re not a nuts fan or a pecan fan, simply leave them out, swap it for a different type of nut, or even some cranberries our chocolate chips.
We used coconut oil in this recipe because we like not only the taste but it also makes a healthier muffin. But if you’re not a coconut oil fan, simply use another type of neutral oil such as canola or vegetable oil.
A great tip, to finish, we top our batter with some more pecans before baking. This way people also know what’s in the muffins!