- Shari Rozansky - https://www.sharirozansky.com -

Pumpkin Gingerbread Muffins

Yields 12 muffins
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

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.