Autumn has finally bullied my perfect Michigan summer into submission. Summer ran away without looking back. The leaves have changed and are covering our yards like orange and yellow blankets, thick and heavy from rain and wind. It is time to turn on the oven. It is time for warm breakfasts and the perfect time for pumpkin.
Pumpkin Chia Muffins
Makes 12 muffins
by: S. Duquet
- 1 1/2 C pumpkin puree ( I used canned)
- 2 mashed ripe bananas
- 4 Tbsp maple syrup
- zest and juice of 1 orange
- 2/3 C water
- 2 vegan eggs (I used Ener-g egg replacer which worked out really well. Whisk the Ener-g ingredients together before adding to your mixture)
- 3 C oat bran
- 1/3 C ground flax seed
- 3 Tbsp chia seeds
- 2 tsp baking powder
- 1/3 tsp sea salt
- 2 Tbsp pumpkin pie spice
- 2/3 C raw walnuts
- Preheat oven to 375 degrees
- Spray muffin tin with oil of your choice or use muffin cups (I used spray coconut oil)
- Combine wet ingredients together
- Combine dry ingredients together
- Combine all ingredients into one bowl and mix thoroughly
- Using an ice cream scoop or spoon, fill muffin cups almost to the top
- Bake for 40 minutes or until tops are golden brown.
- 1 C pumpkin puree ( I used canned)
- 1 tsp pumpkin pie spice
- 1 1/2 Tbsp maple syrup
- Combine pumpkin puree, pumpkin spice and maple syrup in food processor or by hand. Store in refrigerator.
- I created these muffins with chilly mornings in mind. They are moist, nutty and spicy. They will feed your soul and your belly while fitting into your busy morning routine. Keep them in the fridge or freezer until you need one then warm and serve with pumpkin butter for a comforting and energizing breakfast or snack.
- I added chia seeds, raw walnuts and banana so they could also be an excellent pre or post workout food. Our busy bodies and minds deserve the best. Especially when the best is so easy to do.
Have a delicious day.
Photo credit: Sherry