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Thank you so much!

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I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Saturday, October 12, 2019

Gluten-Free Pumpkin Pecan Muffins (Wheat, Fish and Milk-Free, Can Be Nut, Soy and Egg-Free)

I like to cook seasonally when I can, and nothing says "autumn" to me like pumpkin.  My favorite combination for autumn is pumpkin and pecan.  This recipe incorporates both of those while also being free from wheat, fish and milk (if all your ingredients are), and can be nut, soy and egg-free, too (see variations).  I find the flavor reminds me a bit of pumpkin pie, and the pecans add a nice, buttery richness and crunch.  If you love pumpkin, you'll want to give these muffins a try!

Note: The gluten-free flour I recommend does not technically contain soy, but it does contain xantham gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies.  Also, not all gluten-free bread crumbs are soy-free.  For these reasons, I will not claim that this recipe is soy-free.  I will share a soy-free alternative in variations, though.

Gluten-Free Pumpkin Pecan Muffins

4 Cups gluten-free gluten-free flour
(We normally use and highly recommend Namaste Gluten-Free Perfect Flour Blend.)

2 teaspoons baking soda

1/4 teaspoon salt

2 Tablespoons to 8 teaspoons gluten-free pumpkin pie spice
(We normally use and highly recommend McCormick brand.)

1 Cup chopped pecan pieces

1 Cup extra virgin olive oil

1 Cup white sugar
(We always use and highly recommend white cane sugar.)

1 Cup brown sugar
(We always use and highly recommend brown cane sugar.)

1/2 Tablespoon to 2 teaspoons gluten-free vanilla extract

4 eggs

1 can (15 oz.) pure pumpkin (not pumpkin pie mix)

pecan halves for decorating (optional)

  1.  Preheat oven to 325oF.
  2. Line muffin tins (30 to 36 count) with liners.
  3. In a medium bowl, mix together the flour, baking soda, salt, pumpkin pie spice, and pecan pieces and set aside.  (Note: Most spices are gluten-free by default, but you'll want to double check to make sure that your pumpkin pie spice is.  Also, the amount of pumpkin pie spice you use is based on personal preference.  We prefer the 8 teaspoons, but if you find that too much spice for your liking, use the 2 Tablespoons or even go down to 1 1/2 Tablespoons, if you wish.)
  4. In a large bowl, mix together the olive oil, sugar and vanilla until well-blended.  (Note: The amount of vanilla you use is based on personal preference.  We prefer the 2 teaspoons.)
  5. Add the eggs and pumpkin to the sugar mixture and mix until well-blended.
  6. Add the flour mixture to the egg mixture and mix until well-blended. (Note: You do not want to over-mix this.  I generally mix it until all the flour is moistened, and then stop.  It is ok if there is some bits of flour visible, but you don't want large streaks of flour.)
  7. Evenly distribute the batter between the lined muffin cups and then top each muffin with a pecan half, if desired.  (Note: I find that 30 muffins is perfect for this recipe, but if you want to make the muffins slightly smaller, you could definitely stretch this out to 36 muffins.  Also, if you want the muffins to have a smoother appearance, then smooth out the batter before baking.  I am ok with a more rustic look, so I didn't do that with mine, so it definitely is not necessary.)
  8. Bake muffins for about 30 to 35 minutes or until a toothpick stuck into a center muffin comes out clean.
  9. Cool muffins in pans on wire racks for 5 minutes before transferring the muffins directly to the wire racks to finish cooling.
Makes 30 to 36 muffins that can be enjoyed hot, warm or cold with equal deliciousness.

Variations (Please keep individual allergen and dietary needs in mind when using variations.  Thank you!):
  • Soy-Free: Namaste Gluten-Free Perfect Flour Blend does not claim to contain soy, but it does contain xanthan gum, which can cause issues with people who have soy sensitivities and allergies.  For this reason, I will not claim that this recipe is soy-free.  You can use a soy-free flour (if you can have wheat/gluten) or soy-free, gluten-free cup-for-cup of your choice.  Keep in mind that if your gluten-free flour doesn't contain guar gum or xanthan gum, you may need to add between 1 to 4 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all your ingredients are soy-free, too.
  • Other Nut or Nut-Free: You can sub walnuts or pumpkin seeds for the pecans or you can leave the pecans out entirely if you can't have nuts.
  • Egg-Free: Use an egg replacer in place of the eggs.  For ideas on what to use in place of the eggs, check out my ingredient substitutions page.  The flax seed "egg", pumpkin or applesauce replacement would be a good fit with these muffins.
  • Mix-In Ideas: If you like chocolate chips with pumpkin, you can add a Cup in (Enjoy Life is a great allergy-friendly chocolate).  If you like cranberry with pumpkin, you can add a Cup of dried cranberries (such as Craisins) in.  You could use either or both of these, and even use one of the nut substitutions above.  Pick your fancy!
  • Loaves vs. Muffins:  If you are more a fan of loaves vs. muffins, you can turn this recipe into loaves.  Just grease two 9x5 loaf pans, evenly distribute the batter between the two pans, top with pecan halves for decoration (like a line down the middle length-wise) if desired, and bake for 6o t0 75 minutes or until a toothpick inserted in the center of the loaf comes out clean.  You will need to rest the bread loaves in the pans for 5 minutes before attempting to remove them from the pans, and then remove them from the pans and cool the loaves on wire racks before enjoying.

Looks yummy, right?

It's autumnal deliciousness at its finest!  Mmmm!

Have a great weekend!

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