Ingredients

The following ingredients have 12 Servings
  • 2 cups All Purpose Flour ((250g))
  • 1 cup Light Brown Sugar ((200g))
  • 1/2 cup White Granulated Sugar ((100g))
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 1/2 tsp Pumpkin Pie Spice ()
  • 1 1/2 cups Pumpkin Purée ((337g) Canned or fresh)
  • 1 tsp Vanilla Extract
  • 1/4 cup Coconut Oil ((60ml) Melted)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Flax Egg (1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water)
  • 1 cup Pecan Nuts ((109g) Chopped, plus more to place directly on top of the muffins)

Instruction

  • Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray and set aside.
  • Sift the flour into a mixing bowl and add the brown and white sugar, baking soda, baking powder, salt and pumpkin pie spice.
  • Prepare your flax egg by adding 1 Tbsp of ground flaxseed meal to a bowl and then pouring in 3 Tbsp of hot water and allowing to sit for a minute to become gloopy.
  • Add the pumpkin purée, vanilla, melted coconut oil and apple cider vinegar to the mixing bowl.
  • Add your flax egg.
  • Mix together with a spoon until well combined. The batter will be thick.
  • Lastly, add the pecan nuts and stir in.
  • Divide the batter evenly amongst the muffin partitions in your prepared muffin tray. Add a few more chopped pecans directly to the top of the muffins.
  • Bake in the oven for 20-25 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Allow the muffins to cool for a few minutes and then transfer them to a wire cooling rack to cool completely.