Warm & Cozy Gluten-Free Pumpkin Muffins (and vegan!)
Nothing says fall like…well, anything with pumpkin, right? These muffins bring all the delicious fall flavors with pumpkin, maple syrup, cinnamon, and nutmeg. Did you know? Buckwheat is not a grain. It's a seed! Also, buckwheat is rich in protein, dietary fiber, B vitamins, and other micronutrients. Nutrition Coach Lucy prefers Bob's Red Mill brand. And the Chia seeds add fiber and plant-based protein, too.These muffins are quick to put together and make an easy grab-and-go breakfast or snack. You can also freeze them, and have an easy option to pull out on hectic mornings when cooking breakfast just isn’t happening.To note: These muffins are less sweet than most, so feel free to add a little more maple syrup if you prefer a sweeter muffin.
Ingredients
Method
Prep
- Stir together chia seeds and water and let stand for 15 minutes to gel.
- Grease muffin tin.
- Preheat oven to 350°F.
Make
- In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt.
- In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine.
- Add wet to dry ingredients and stir to combine.
- Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched.
- Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack.
- Freeze leftovers.
Notes
Nutrition Facts: Calories 150 Total Fat 6g Saturated Fat 4g Sodium 311mg Total Carbohydrates 24g Dietary Fiber 3g
Total Sugars 7g Protein 2g Calcium 43mg Iron 1mg Potassium 154mg
Total Sugars 7g Protein 2g Calcium 43mg Iron 1mg Potassium 154mg
