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Pumpkin Pecan Muffins (gluten free, paleo, soy free, vegan)
FROM JESSICA'S KITCHEN21Ingredients
50Minutes
300Calories
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Ingredients
US|METRIC
15 SERVINGS
- cupcake
- muffin
- muffin (This creates the lighter spiced pumpkin, . Deeper spiced muffins additions in the notes below.)
- 9 Tbsp. shortening (palm, room temperature)
- 1 cup sugar
- 1 banana (ripe)
- 1/2 cup coconut milk (canned, I use Trader Joe’s organic)
- 2 tsp. apple cider vinegar (or lemon juice)
- 1 cup chestnut flour
- 1 cup tapioca flour (starch)
- 1/3 cup psyllium husk (flakes)
- 1/2 tsp. baking soda (aluminum-free)
- 1 tsp. baking powder (aluminum-free, Hain’s brand is corn free)
- 2 tsp. Vietnamese cinnamon (ground)
- 1/2 tsp. ground nutmeg
- 1/2 tsp. kosher salt
- 3/4 cup canned pumpkin puree (not pie filling)
- 1/2 cup pecan (pieces)
- sweetened coconut flakes
- pecan (extra, pieces)
- turbinado raw sugar
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat4.5g23% |
| Trans Fat1g |
| Cholesterol |
| Sodium210mg9% |
| Potassium180mg5% |
| Protein3g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber3g12% |
| Sugars15g |
| Vitamin A40% |
| Vitamin C4% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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