Pumpkin Seed Muffins

INGREDIENTS:

  • 2 tablespoons + 1 teaspoon flax meal + ¼ cup of warm water (to make flax egg)
  • ½ cup pure maple syrup
  • ¼ cup coconut oil (melted)
  • 1 cup pumpkin puree
  • ¼ cup of unsweetened oat or almond milk
  • 2 teaspons pure vanilla extract
  • 1 ¾ cups gluten-free oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt
  • ¼ cup dairy-free dark chocolate chips
  • ¼ cup roasted pumpkin seeds, to top

DIRECTIONS:

  1. Preheat oven to 350 degrees and line or grease muffin tin.
  2. In a large mixing bowl whisk together the flax and water to make flax egg. Set aside for 5 minutes to gel.
  3. Then stir in the maple syrup, melted coconut oil, pumpkin puree, non-dairy milk and vanilla. Whisk until fully combined.
  4. Add in all of the dry ingredients – except the chocolate chips and pumpkin seeds – and stir until all ingredients are combined. Then fold in the chocolate chips.
  5. Divide the batter evenly among the prepared muffin cups.
  6. Top muffins with pumpkin seeds and bake for approx. 20-25 minutes, until a toothpick in the center comes out clean.
  7. Allow muffins to rest for 10-15 minutes. Then ENJOY!

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Happy Thanksgiving!

xo

Vicki