Pumpkin Spice Muffins


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Pumpkin Spice Muffins
Course Breakfast, Snack
Servings
Ingredients
  • 1 tbsp chia seeds
  • 3 tbsp water
  • 1 cup unsweetened pumpkin puree
  • 1/3 cup melted Rockwell's cocount oil
  • 1/2 cup coconut sugar
  • 1/4 cup molasses
  • 1 2/3 cup whole wheat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
Course Breakfast, Snack
Servings
Ingredients
  • 1 tbsp chia seeds
  • 3 tbsp water
  • 1 cup unsweetened pumpkin puree
  • 1/3 cup melted Rockwell's cocount oil
  • 1/2 cup coconut sugar
  • 1/4 cup molasses
  • 1 2/3 cup whole wheat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
Instructions
  1. Pre-heat oven to 350c. Line muffin pan with liners or spray tin with coconut oil and set aside.
  2. In a medium bowl mix chia seeds with water and set aside for 5 minutes to set up. (This will be your egg replacement) In a large bowl whisk together dry ingredients. Once Chia seeds have set up add all wet ingredients to the chia seed bowl and mix until smooth and thoroughly combined. Add wet mixture to dry ingredients and blend until just combined and no patches or flour remain. Do not over mix!
  3. Divide batter between muffin liners. They should be 3/4 full. We added pumpkin seeds (as seen in picture) to top off the muffins. You could add nuts or other seeds or leave plain.
  4. Bake for 20-25 minutes or until toothpick inserted into middle comes out clean.
Recipe Notes

RECIPE INSPIRED BY ANGELA LIDDON

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