Features / 30 December, 2017 / Lizzie King

Maple Pumpkin Pecan Muffins

These are totally delectable and fluffy with a spiced pumpkin sponge and a pecan crunch topping that kids go wild for. The perfect for the weekend of fireworks ahead 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

Method:

• 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
• For topping: Combine chopped pecans and syrup, and with a teaspoon place a few of each on top of each muffin until mixture is finished.

Lizzie King, mother of 3, Nutritional Health Coach and Founder of Vitalove
Follow @lizzieloveshealthy on Instagram and Twitter for daily tips and recipes to keep everyone happy and healthy.
www.lizzieloveshealthy.com