Gluten Free Mini Pecan Pie Muffins

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These Gluten-Free Mini Pecan Pie Muffins are moist, sweet, and nutty, capturing the essence of pecan pie in a convenient muffin shape. With a soft, buttery interior and a crispy topping of toasted pecans, these muffins are the perfect balance of flavor and texture. They are made with gluten-free flour, making them suitable for those with gluten sensitivities or those looking to enjoy a gluten-free treat.

Ingredients

  • 1 cup gluten-free all-purpose flour (make sure it contains xanthan gum)
  • 1/4 cup coconut flour (for added texture)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted (or a dairy-free alternative)
  • 1/4 cup maple syrup or honey
  • 1/4 cup brown sugar (packed)
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup chopped pecans (plus extra for topping)
  • 1/4 cup unsweetened almond milk (or any milk of your choice)

Method

  1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease it with cooking spray.
  2. Prepare the dry ingredients: In a medium-sized bowl, whisk together the gluten-free flour, coconut flour, baking soda, and salt. Set aside.
  3. Combine the wet ingredients: In a separate large bowl, whisk together the melted butter, maple syrup (or honey), brown sugar, vanilla extract, and eggs until well combined.
  4. Add the dry ingredients to the wet ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring until everything is well incorporated. Add the almond milk to help smooth out the batter.
  5. Fold in the pecans: Gently fold the chopped pecans into the batter, ensuring they’re evenly distributed.
  6. Scoop the batter: Using a spoon or ice cream scoop, fill each muffin cup about 3/4 full with the batter. Top each muffin with a few extra pecans for added crunch and decoration.
  7. Bake the muffins: Place the muffin tin in the oven and bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown, and the muffins should feel firm to the touch.
  8. Cool and serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these gluten-free pecan pie muffins warm or at room temperature.

Variations & Tips

  • Make it dairy-free: For a dairy-free version, substitute the butter with coconut oil and use a non-dairy milk like almond or coconut milk.
  • Sweetener alternatives: You can experiment with other sweeteners like agave syrup, coconut sugar, or even stevia to lower the glycemic index.
  • Pecan topping: Toast the pecans lightly in a dry pan before adding them on top of the muffins to enhance their flavor.
  • Add chocolate chips: If you want to make the muffins even more indulgent, add a handful of gluten-free chocolate chips to the batter for a pecan-chocolate combination.
  • Make it nut-free: If you’re allergic to nuts, you can substitute the pecans with seeds, such as sunflower seeds or pumpkin seeds.

Conclusion

These Gluten-Free Mini Pecan Pie Muffins are a fantastic way to indulge in the flavors of a classic pecan pie without any of the gluten or fuss of a traditional pie. With their perfect blend of crunchy pecans, sweet syrup, and a moist muffin base, they’re sure to become a new favorite for those with dietary restrictions or anyone simply looking for a fun, bite-sized twist on a classic dessert. Whether served for breakfast, as a snack, or at your next gathering, these mini muffins will be a hit with everyone!

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