Pumpkin Gingerbread Muffins

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A Few Words…

There’s nothing like a nice muffin with a cup of coffee or tea. I can’t remember the last time that I bought a muffin from a coffee shop or anywhere else for that matter! It’s not that store bought muffins are bad, but they are overloaded with sugar and way too much fat and are just not ‘worth it’ to me!

Pumpkin purée is a great addition to baked goods when you want to reduce the amount of fat without sacrificing the taste. I always freeze the leftover purée and put 1 cup in individual freezer baggies for future baking!

This recipe is adapted from cookbook author Angela Liddon of Oh She Glows. I just love her recipes and spin on things! Before you say “I’m not vegan, forget this recipe!”, don’t knock it until you try it! I’ve made many of her recipes, just love them and pass them on to others.

My first batch was made with raisins and everyone loved them. I got a request to try chocolate chips in my next batch (Yay – that means they liked it!) They were so delicious!! A real hit!!!

Pumpkin Gingerbread Muffins


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Yields 12 muffins
Ingredients:
For the wet ingredients:

  • 1 tbs. chia seeds
  • 3 tbs. water
  • 1 cup unsweetened pumpkin purée (not pie filling)
  • 1/3 cup melted coconut oil
  • 3 tbs. pure maple syrup
  • 1/4 cup molasses

For the dry ingredients:

  • 1 2/3 cups whole wheat flour (you could do a mix of white and whole wheat flour)
  • 1 tbs. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 1/2 cup raisins or 1/2 cup mini chocolate chips

Directions:
Place the rack in the middle of the oven and preheat to 350°F. Line a muffin pan with large paper liners.

In a medium bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken. In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).

In the same bowl as the chia mixture, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, and molasses) until smooth.

Add the wet mixture to the dry ingredients and stir until just combined and the flour disappears.Add the raisins (or chocolate chips) and stir gently.Divide the batter equally between the 12 muffin liners. Bake the muffins for 20 to 22 minutes until a toothpick comes out clean.

Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool.