The cashew flour makes these Pumpkin Pecan Muffins super moist and light, and the pecans and chocolate chips make them a wonderful breakfast or dessert.
1¼ cups gluten free flour blend – I used Trader Joe’s blend this time
¾ cups cashew flour
1 teaspoon baking soda
⅛ teaspoon salt
1¼ teaspoons cinnamon
⅓ teaspoon nutmeg
pinch of cloves
½ cup canola oil
¾ cup sugar
1½ Tablespoons golden ground flax seed meal
¾ cup pumpkin puree
½ teaspoons vanilla extract
2 Tablespoons water
1 cup dairy free chocolate chips
⅔ cup chopped pecans
Preheat the oven to 350 degrees. Line a muffin tin with paper liners.
In a large bowl, mix the sugar, canola oil, pumpkin puree, water, flax seed meal, and vanilla extract.
Add the gluten free flour blend, cashew flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir well to combine.
Add the chocolate chips and pecans.
Spoon the batter into the muffin cups.
Bake at 350 degrees for about 25 minutes.