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Pumpkin Pecan Muffins

These Pumpkin Pecan Muffins come at the request of one of our SIBO friends who wanted to know how to make pumpkin muffins without almond flour. This recipe uses a combination of pecan, walnut, and coconut to create a nut flour suitable for SIBO. These Pumpkin Pecan Muffins are a bit more moist than my almond flour muffins with a very delicate spice flavor. They are perfectly moist and soft. And create a spectacular breakfast or dessert.

This recipe is very similar to my Pumpkin Ginger Muffin recipe.

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Pumpkin Pecan Muffins

Servings 12

Ingredients

  • 1 cup pecan pieces
  • 1 cup walnut pieces
  • 1/2 cup coconut flour
  • + 2 Tbs coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/2 tsp fine sea salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder (optional)
  • 3 large eggs
  • 1 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup extra pecan crumbs for sprinkling on top

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Place all of the dry ingredients into a food processor. Pulse for 10-15 seconds at a time for about 6 pulses, or until the nuts turn into a flour. Be careful not to over process as you can easily turn any nut flour into a butter by processing too aggressively or for too long. 

  3. Place the eggs, pumpkin puree, and honey into a large separate bowl. Mix with a whisk until smooth.

  4. Pour the dry ingredient mixture into the wet mixture. Gently fold the ingredients together until a thick but consistent batter forms. This batter will be fluffy and thick. 

  5. Scoop and scrape the batter into paper lined muffins cups. Bake for 30-35 minutes or until a toothpick poked into the center muffin comes out clean. 

  6. Sprinkle with pecan crumbs for a decorated top.

For more favorite SIBO recipes try these Carrot Cake Muffins or these Banana Nut Muffins.

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Comments

  1. hi there, do you think you could freeze these muffins? I am having trouble with the time required in the morning to get a SIBO breakfast ready and still get to work and was wondering if I could just make these, freeze them, warm them up and then eat for breakfast!! maybe I should just get up earlier! thanks Rachel.

    • Absolutely! I have a batch in my freezer currently. They make a great breakfast to-go!