Pumpkin Gingerbread Muffins

Do you like gingerbread? Do you like pumpkin? Well these vegan pumpkin gingerbread muffins are the perfect combination of the two. Who knew pumpkin and gingerbread could taste this good! Fluffy and super moist, these muffins are delicious. I know it’s after Christmas, but gingerbread and pumpkin are good all winter long. These muffins make your house smell so cozy while they are baking in the oven. All you’ll want to do is curl up next to a fire and eat one of these. They are perfectly spiced and the best for winter baking!Pumpkin Gingerbread Muffins Pumpkin Gingerbread Muffins Pumpkin Gingerbread Muffins Pumpkin Gingerbread Muffins

Pumpkin Gingerbread Muffins
Makes 12 muffins

1 tablespoon chia seeds
3 tablespoons warm water
1 cup unsweetened pumpkin puree
1/3 cup grapeseed oil or melted coconut oil**
3 tablespoons pure maple syrup
1/2 cup packed brown sugar
1/4 cup blackstrap molasses
1 2/3 cups whole wheat pastry flour or all-purpose flour (GF: whole-grain spelt flour)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Raw pepita seeds to sprinkle on top or chopped walnuts 

Preheat the oven to 350F. Line a muffin pan with large paper liners.

In a mug or small 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 (flour, pumpkin pie spice, baking soda, baking powder, and salt).

In a medium bowl, whisk together the wet ingredients until smooth (chia mixture, pumpkin puree, oil, maple syrup, brown sugar, and molasses).

Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix.

If using, stir in the chopped walnuts.

Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Sprinkle pepita seeds or chopped walnuts on top and gently press down.

Bake the muffins for 20-24 minutes until a toothpick comes out clean.

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

** If using melted coconut oil, make sure that the rest of the wet ingredients are all at room temperature (do not use refrigerated pumpkin, maple syrup, etc. as they will harden the coconut oil).

(Recipe adapted from Oh She Glows)


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