Gluten Free Pecan Pie Muffins


  • 1/4 cup of vegan butter, melted
  • 1/4 cup of maple syrup
  • 1/4 cup of coconut sugar
  • 2 eggs (or flax eggs for vegan option)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1/2 cup of gluten-free all-purpose flour (I recommend GF Jules)
  • 1 cup of pecans from Orangeburg Pecan Company, chopped


  • Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together the melted butter, maple syrup, coconut sugar, eggs, vanilla and salt until well combined.
  • Stir in the gluten-free flour and mix well.
  • Fold in the chopped pecans and divide the batter evenly among the prepared muffin cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool slightly in the pan before transferring to a wire rack to cool completely.
  • Enjoy your gluten-free pecan pie muffins!