Ingredients
- 2 teaspoons olive oil, to grease.
- 1 cup gluten-free plain flour.
- 1/2 cup buckwheat flour.
- 1 1/2 teaspoon baking powder.
- 2 teaspoons ground cinnamon.
- 1 teaspoon ground nutmeg.
- 2 teaspoons vanilla extract.
- 1/2 cup pecans, roughly chopped.
- 1 cup pumpkin puree.
- 125 g butter, melted.
- 1/2 cup full-fat milk.
- 2 eggs.
- 2 tablespoons full-fat natural yoghurt, to serving.
Coco-Nutty Topping
- 2 tablespoons sunflower seeds.
- 2 tablespoons pepitas.
- 1/4 cup pecans, finely chopped.
- 2 tablespoons shredded coconut.
- 1 teaspoon ground cinnamon.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4. Lightly grease a 12 hole, 1/2 cup capacity (125ml) muffin pan. Line with muffin cases or baking paper.
2. Sift flours and baking powder into a large bowl. Add vanilla, spices and pecans and stir to combine. In a separate bowl whisk puree, butter, milk and eggs. Stir pumpkin mixture into dry ingredients until just combined (no need to overmix).
3. Pour mixture into prepared muffin pan.
4. Combine Coco-Nutty Topping ingredients and sprinkle evenly across muffins. You may need to push topping gently into batter.
5. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Rest for 5 minutes before removing from the tray.
Note
To store: Keep muffins in a sealed container in the fridge for up to 3 days. Freeze remaining muffins.
To freeze: Wrap cooled muffin in plastic wrap and foil and freeze for up to 1 month.
To reheat: Thaw overnight and then place in a160°C/325°F/Gas Mark 3 oven for 5-10 minutes or until warmed through. They can also be reheated in the microwave on medium.
Check out our video for step-by-step instructions!
Spiced Coco-Nutty muffins from I Quit Sugar on Vimeo.
Ingredients
- 2 teaspoons olive oil, to grease.
- 1 cup gluten-free plain flour.
- 1/2 cup buckwheat flour.
- 1 1/2 teaspoon baking powder.
- 2 teaspoons ground cinnamon.
- 1 teaspoon ground nutmeg.
- 2 teaspoons vanilla extract.
- 1/2 cup pecans, roughly chopped.
- 1 cup pumpkin puree.
- 125 g butter, melted.
- 1/2 cup full-fat milk.
- 2 eggs.
- 2 tablespoons full-fat natural yoghurt, to serving.
Coco-Nutty Topping
- 2 tablespoons sunflower seeds.
- 2 tablespoons pepitas.
- 1/4 cup pecans, finely chopped.
- 2 tablespoons shredded coconut.
- 1 teaspoon ground cinnamon.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4. Lightly grease a 12 hole, 1/2 cup capacity (125ml) muffin pan. Line with muffin cases or baking paper.
2. Sift flours and baking powder into a large bowl. Add vanilla, spices and pecans and stir to combine. In a separate bowl whisk puree, butter, milk and eggs. Stir pumpkin mixture into dry ingredients until just combined (no need to overmix).
3. Pour mixture into prepared muffin pan.
4. Combine Coco-Nutty Topping ingredients and sprinkle evenly across muffins. You may need to push topping gently into batter.
5. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Rest for 5 minutes before removing from the tray.
Note
To store: Keep muffins in a sealed container in the fridge for up to 3 days. Freeze remaining muffins.
To freeze: Wrap cooled muffin in plastic wrap and foil and freeze for up to 1 month.
To reheat: Thaw overnight and then place in a160°C/325°F/Gas Mark 3 oven for 5-10 minutes or until warmed through. They can also be reheated in the microwave on medium.
Check out our video for step-by-step instructions!
Spiced Coco-Nutty muffins from I Quit Sugar on Vimeo.