Ingredients for 12 muffins:
Wet ingredients:
- 1 tablespoon (15ml) chia seeds
- 3 tablespoons (45ml) water
- 1 cup (240g) pumpkin puree*
- 1/3 cup (80ml) melted coconut oil
- 3 tablespoons (45ml) maple syrup
- 1/2 cup (105g) brown sugar
- 1/4 cup (60ml) molasses
Dry ingredients:
- 1 and 2/3 cups (260g) wholemeal spelt flour
- 1 tablespoon pumpkin pie spice**
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- optional: 1/2 cup (70g) coarsely chopped walnuts
Instructions:
- Preheat the oven to 180 o C. Line muffin tins with paper cups.
- In a medium-sized bowl, mix the chia seeds with the water and set aside for a few minutes until they thicken.
- In a large bowl, mix all the dry ingredients well.
- Add all other wet ingredients to the bowl with the swollen chia seeds and mix everything well until you get a uniform mixture.
- Add all the wet ingredients to the bowl with the dry ingredients and mix well until all the ingredients are combined. The batter will be quite thick. If you like, add chopped walnuts to the mixture or you can add them on top as a garnish.
- Divide the batter evenly among 12 molds. The molds should be about 3/4 full.
- Bake the muffins for about 22 minutes (use a toothpick to check if they are cooked).
* Pumpkin puree:
- Clean the pumpkin from the seeds and peel it. Cut the pumpkin flesh into cubes and put it to boil in salted water. When it boils, cook for about 20 minutes until soft.
- After cooking, strain and blend with a mixer on a slower speed.
- You can also bake the pumpkin in the oven at 180 o C for about 30 minutes until soft, then blend it in a blender. Baked pumpkin will have a stronger aroma.
** You can buy pumpkin pie spice ready-made or make it yourself:
- 4 teaspoons cinnamon
- 2 teaspoons of ginger powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
