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pumpkin chia seed muffins

free of gluten, grains, dairy, soy, refined-sugar
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Servings: 6 servings
Course: breakfast + brunch, Side Dish
Cuisine: baking, breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian
Ingredients Method

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]

Method
 

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