Maple Pumpkin Pecan Crunch Muffins
All the treat you want for Halloween without any of the tricks that the junk food can land you with. These are totally delectable and fluffy with a spiced pumpkin sponge and a pecan crunch topping that kids go wild for. The perfect answer to the healthy Halloween tea, and they’re a snap to make. Don’t be scared off by the long list of ingredients, they’re mainly spices from the cupboard to make the flavour pop!
Makes 12 muffins
Sift the flours and powders with the ground spices and salt into a large mixing bowl and combine with a wooden spoon.
In a small bowl whisk eggs together and then add in the vanilla extract, maple syrup and pumpkin puree (when it’s cooled) and mix everything together.
Pour the wet mixture into the flours and fold together carefully until all combined. Finally fold through the chopped pecans and dates.
Spoon mixture into muffin tray, either silicone or case-lined, spoon topping over and bake as is at 180 for 15-20 minutes
- ¼ tsp ground cloves
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- pinch Allspice and grated nutmeg
- ½ Cup (GF Bread) flour
- 1 Cup Buckwheat Flour
- 1 tsp Baking Powder
- ½ tsp Bicarbonate of soda
- Large pinch sea salt flakes
- 2 Eggs
- 1 ½ tsp Vanilla Extract
- 1 ½ cups pumpkin puree (steamed and processed or a tin will work)
- ¼ cup maple syrup
- ½ cup dates, chopped
- ¼ cup pecans, chopped Topping
- ¼ cup pecans, chopped roughly and combined with:
- 1 tbsp maple syrup