Pumpkin Muffins

After making my pumpkin pancakes (which were heavenly!), I still had a lot of pumpkin leftover but ... okay, I didn't want to make pumpkin pancakes again because, as good as they were, they require me to stand there at the stove, only cooking three at a time, and that can take a long time when you've got a double batch of pancakes.

So I decided to try something that would require less of my time.  As before, I'm using Einkorn wheat.  Feel free to try substitutes if you like (like gluten-free, etc).  I'm also using eggs, so if you're vegan, use an egg substitute.

Pumpkin Muffins
  • 3 C canned, unsweetened pumpkin (which is a little under 2 cans)
  • 2 chia eggs (mix 2T chia, ½ cup warm water)
  • ½ C honey
  • ½ C applesauce 
  • ¼ maple syrup (optional)
  • ¼ milk substitute (coconut, cashew, almond, etc)
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t nutmeg
  • 1 t ginger
  • ¼ t cloves
  • ½ t salt
  • 2 C gluten free flour (I use casava)
  • ½ C chocolate chips, I use coconut sugar sweetened (optional)
  • ½ C walnuts, chopped (optional)
  1. Mix everything in a large bowl except for the last three ingredients (flour, chips, nuts).  I use a fork to mix.
  2. Only add the flour after everything is mixed thoroughly.  
  3. Then add the chocolate chips and walnuts and fold in.
  4. Fill cupcake liners about ½ to 2/3rds full.
  5. Bake in preheated 350 oven for about 40 minutes.  I wait until they get a little color on top otherwise they're way too soft inside.
These freeze well.

Feel free to tone it down if you like milder flavors.



If you try any of these recipes, I'd love to hear from you.

Here's a link to my index of recipes and other musings.

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