pumpkin chia seed muffins

When Brooklyn hands you blizzards, make baked goods.

So clean, perfect for breakfast with nut butter or a fueling snack.

Adapted from my friend Lily’s recipe of Clean Food Dirty City.

pumpkin chia seed muffins

free of gluten, grains, dairy, soy, refined-sugar

serves 6

ingredients

1/2 cup fresh or canned pumpkin puree [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][sub kabocha squash or sweet potato puree]

1 chia egg [1 tbsp chia seeds soaked in 3 tbsp hot water for 20 minutes]

1/4 cup unsweetened cashew milk [sub almond, hemp or coconut milk]

1/2 tbsp coconut oil

1/2 tsp pure vanilla extract

1/4 cup pure maple syrup

3/4 cup almond meal flour

1/4 cup ground flaxseed meal

1 tsp aluminum-free baking powder

1 tsp baking soda

1/4 tsp sea salt

1 tbsp pumpkin pie spice [mix of ground cinnamon, nutmeg, ginger, cardamom, cloves]

1 dash ground turmeric

pumpkin, sesame, and poppy seeds to top [optional, to taste]

instructions

Preheat oven to 400 degrees F.

Line a 6-cup muffin pan with eco-friendly paper liners and set aside.

Whisk together wet ingredients – chia egg, cashew milk, maple syrup, coconut oil, vanilla extract + pumpkin.

Combine the remaining dry ingredients in a separate bowl.

Fold the dry ingredients into the web ingredients.

Spoon the muffin batter into liners + assemble desired toppings.

Bake for 20-25 minutes or until a toothpick comes out clean.

Cool on a wire rack + enjoy sliced in half with nut butter + tea.

Store in tupperware in the fridge, slice in half + toast to enjoy warm.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

pumpkin chia seed muffins

free of gluten, grains, dairy, soy, refined-sugar

Print Recipe Pin Recipe

Course breakfast + brunch, Side Dish

Cuisine baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian

Servings 6 servings

Ingredients

  

• 1/2 cup fresh or canned pumpkin puree [sub kabocha squash or sweet potato puree]
• 1 chia egg [1 tbsp chia seeds soaked in 3 tbsp hot water for 20 minutes]
• 1/4 cup unsweetened cashew milk [sub almond, hemp or coconut milk]
• 1/2 tbsp coconut oil
• 1/2 tsp pure vanilla extract
• 1/4 cup pure maple syrup
• 3/4 cup almond meal flour
• 1/4 cup ground flaxseed meal
• 1 tsp aluminum-free baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp pumpkin pie spice [mix of ground cinnamon, nutmeg, ginger, cardamom, cloves]
• 1 dash ground turmeric
• pumpkin, sesame, and poppy seeds to top [optional, to taste]

Instructions

 

• Preheat oven to 400 degrees F.
• Line a 6-cup muffin pan with eco-friendly paper liners and set aside.
• Whisk together wet ingredients - chia egg, cashew milk, maple syrup, coconut oil, vanilla extract + pumpkin.
• Combine the remaining dry ingredients in a separate bowl.
• Fold the dry ingredients into the web ingredients.
• Spoon the muffin batter into liners + assemble desired toppings.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• Cool on a wire rack + enjoy sliced in half with nut butter + tea.
• Store in tupperware in the fridge, slice in half + toast to enjoy warm.