Pumpkin Praline Muffins { Gluten Free / Dairy Free }
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Grab and go in the morning with these delicious gluten free and dairy free Pumpkin Praline Muffins!
  • 2 cups gluten free baking flour (Bob's Red Mill)
  • 2 teaspoon gluten free baking powder
  • 2 tablespoons flaxseed meal
  • 1 teaspoon ground cinnamon
  • 1 /4 teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • ⅔ cup brown sugar, plus 2 tablespoons
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ⅓ cup organic canola oil
  • ¾ c non dairy milk
  • 1 tablespoon apple cider vinegar
  • ⅔ cup chopped pecans
  • 2 tablespoons melted non dairy margarine.
  1. Preheat oven to 375 degrees F.
  2. Grease a 12 cup muffin tin or line with muffin baking cups. Set aside.
  3. In a small bowl, combine melted margarine, chopped pecans and 2 tablespoons of brown sugar. Set aside.
  4. In a medium bowl, whisk together gluten free flour, baking powder, flaxseed, cinnamon, nutmeg, cloves, and salt. Make a well in the center and set aside.
  5. In another medium bowl, combine brown sugar, eggs, oil, milk, pumpkin and apple cider vinegar.
  6. Add wet ingredients to dry ingredients. Stir until moistened and combined.
  7. Spoon batter into the 12 muffin cups, filling about ¾ full.
  8. Top with pecan, butter, and sugar mixture, pressing it lightly into the batter.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  10. Remove from oven and cool for 5 minutes.
  11. Remove muffins from tin and cool on a wire rack.
  12. Serve warm or store in a tightly sealed container for 3-4 days.
Make it soy free by using a dairy free and soy free margarine.
Recipe by Betsy Ramirez at http://betsyramirez.com/pumpkin-praline-muffins-gluten-free-dairy-free/