A great halloween bake. Gluten free, dairy free, vegan, sweetened only with maple syrup. The glaze makes a decadent addition, but they are delicious without if you are looking for a lower sugar bake.
These muffins are best eaten on the day of baking. You can freeze them (without the glaze).

Prep Time | 5 minutes |
Cook Time | 18 minutes |
Servings |
muffins
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Ingredients
For the muffins
- 300 g Bob's Red Mill Gluten Free 1-1 Baking flour
- 2 tsp Gluten free baking powder
- 2 tsp Ground Cinnamon
- 1 tsp Ground All Spice
- 1 tsp Ground Ginger
- 100 ml Almond Milk
- 425 g Pumpkin Puree
- 100 ml Rapeseed oil
- 120 ml Maple Syrup
- 36 whole Pecan Nuts
For the glaze
- 100 g Icing sugar
- 100 ml Maple Syrup
- 0.5 tsp Ground Cinnamon
Ingredients
For the muffins
For the glaze
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Instructions
- Combine all the dry ingredients, add the pumpkin puree.
- Add the wet ingredients.
- Mix until well combined.
- Place the mixture into 12 muffin cases. Top each with 3 pecans.
- Bake at 180 degrees for 18-20 minutes, until an inserted skewer comes out clean. Allow to cool.
- Mix the icing, maple syrup and cinnamon for the glaze. Drizzle over the muffins (or leave without if you prefer).
- Enjoy!
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