Breakfast for 12

Pumpkin Gingerbread Muffins

Name: Pumpkin Gingerbread Muffins
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 tbsp chia seeds; 3 tbsp water; 1 cup unsweetened pumpkin purée; 1/3 cup grapeseed oil or melted coconut oil; 3 tbsp pure maple syrup; 1/2 cup packed brown sugar; 1/4 cup blackstrap molasses; 1 2/3 cups whole-grain spelt flour; 1 tbsp pumpkin pie spice; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp fine sea salt; heaping 1/2 cup toasted chopped walnuts (optional)

These spiced pumpkin muffins use chia and water for binding, then bake until firm and lightly browned.

$0.06per serving $

37 minstart to table

12servings

American Vegetarian Dairy-free Kid-friendly Budget Breakfasts Holiday Back to school Fall Winter

Ingredients

1 tbsp chia seeds
3 tbsp water
1 cup unsweetened pumpkin purée
1/3 cup grapeseed oil or melted coconut oil
3 tbsp pure maple syrup
1/2 cup packed brown sugar
1/4 cup blackstrap molasses
1 2/3 cups whole-grain spelt flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp fine sea salt
heaping 1/2 cup toasted chopped walnuts (optional)

Steps

Heat the oven to 350 F and grease a 12-cup muffin pan with oil.
Stir the chia seeds and water together, then let them stand for 5 minutes.
Whisk the pumpkin, oil, maple syrup, brown sugar, molasses, and chia mixture in a bowl.
Stir in the flour, pumpkin pie spice, baking soda, baking powder, and salt, then fold in the walnuts if using.
Divide the batter among the muffin cups and bake for 20 minutes, until the tops spring back.
Cool the muffins in the pan for 5 minutes before removing them.