Pumpkin Spice Muffins
  • 1tbsp chia seeds
  • 3tbsp water
  • 1cup unsweetened pumpkin puree
  • 1/3cup melted Rockwell’s cocount oil
  • 1/2cup coconut sugar
  • 1/4cup molasses
  • 1 2/3cup whole wheat flour
  • 1tbsp pumpkin pie spice
  • 1tsp baking soda
  • 1tsp baking powder
  • 1/2tsp fine sea salt
  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