pumpkin chia seed muffins
free of gluten, grains, dairy, soy, refined-sugar
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.