Pumpkin Pecan Muffins

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I’ve crammed a lot of goodness into these babies. All the incredible nutrients that this season offers us can be found in delicious foods such as pumpkins and pecans. And, a few gluten-free chocolate chips don’t hurt, right? And as for the Streusel topping – what more can I say?

Make a big batch of these gluten-free treats, and lock them up!!

Pumpkin Pecan Muffins


  • 1 1/2 cups almond meal
  • 1/2 cup barley flour
  • 1/4tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp pumpkin spice powder
  • 2 large eggs or 2 flax eggs*
  • 1 cup pumpkin puree
  • 1/2cup maple or date syrup
  • 1 tsp vanilla extract
  • 1tsp apple cider vinegar
  • 1 cup chopped pecans
  • 1/2 cup mini chocolate chips


  • 5 tbsp coconut oil
  • 5 tbsp coconut palm sugar
  • 4  tbsp barley or oat flour
  • 1/2 tsp ground cinnamon

*For each Flax egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.


  1. Pre-heat oven to 350 degrees F
  2. Mix the dry ingredients in a bowl.
  3. Blend the wet ingredients in a blender until smooth.
  4. Combine the wet and dry ingredients.
  5. Mix in the pecans and the choc chips.
  6. Spoon  into muffin cups
  7. Pop the topping ingredients into a blender, and pulse so that they are well mixed, but still have tiny lumps.
  8. Place topping on top of each muffin.
  9. Bake for 40-45 minutes or until a toothpick comes out clean.
  10. Cool on a wire rack.

There are delicious served warm. You can store in the fridge for up to 4 days, or in an airtight container if your kitchen is cool, and you can easily warm them up again before serving.

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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.