Pumpkin Gingerbread Muffins
Ingredients
Wet Ingredients
-
1
tablespoon
chia seeds
-
3
tablespoons
water
-
1
cup
unsweetened pumpkin purée
-
⅓
cup
grapeseed oil or melted coconut oil
-
3
tablespoons
pure maple syrup
-
½
cup
packed brown sugar
-
¼
cup
blackstrap molasses
Dry Ingredients
-
1⅔
cups
whole-grain spelt flour
-
1
tablespoon
pumpkin pie spice
-
1
teaspoon
baking soda
-
1
teaspoon
baking powder
-
½
teaspoon
fine sea salt
-
heaping ½
cup
toasted chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin pan with large paper liners.
- In a medium bowl, whisk together chia seeds and water, then set aside to thicken.
- In a large bowl, whisk together the dry ingredients: spelt flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In the bowl with the chia mixture, whisk together the wet ingredients until smooth.
- Combine the wet mixture with the dry ingredients and stir until just combined, being careful not to overmix.
- If using, stir in the chopped walnuts and reserve some for garnish if desired.
- Divide the batter evenly among the muffin liners, filling them about ¾ full.
- Bake for 20 to 24 minutes until a toothpick comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, then transfer to a cooling rack.
Nutrition Facts (estimated)
Servings
12
Calories
220
Total fat
7g
Total carbohydrates
35g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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