Pumpkin Pecan Muffins with Maple Cream Cheese Icing
By Hana Sorensen and Danielle Marcolina
Our recipe is combines a variety of balanced fall flavors including pumpkin, pecan and maple. It is quick, simple, and festive, but satisfy your sweet tooth craving! The pulse crop incorporated into this recipe was chickpea flour. The chickpea flour isn’t overpowering and is subtle enough to contribute to overall moistness of the muffins. The benefit of using chickpea flour is that it is gluten free and contains protein and fiber to add a healthy flair.
- Yield: 12 muffins
- 2 cups Garbanzo Flour
- 2 Eggs
- 1/2 cup Pure Cane Sugar
- 1 cup Canned Pumpkin
- 1/2 cup diced Pecans
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking soda
- 1/2 cup Butter
- 2 teaspoons Pumpkin Pie Spice
- 2 tablespoons olive oil
- 2 tablespoons Dark Brown Sugar
- 1/2 cup Chopped Pecans
- 1 cup Cream Cheese
- 1 tablespoon and 2 teaspoons Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 cup Powdered Sugar
Preheat oven to 350 degrees F. Combine flour, baking soda, sugar and pumpkin pie spice mix into a bowl and stir. Then soften the butter and add it to the canned pumpkin, egg, olive oil, brown sugar and vanilla extract. Add dry ingredients to the wet ingredients and mix well. Stir in the pecans. Place batter evenly into muffin pan. Cook for 16 minutes and use a toothpick to make sure it comes out clean, ensuring that they are fully cooked.
Mix together the cream cheese, maple syrup, vanilla extract and powdered sugar into a bowl until fluffy.