Fall is fast approaching and flavors of pumpkin dance in our mind. In this gluten-free and vegan Pumpkin Chia Muffin Recipe, Claudia Pillow, PhD, marries autumn harvests with superfoods. Chia seeds are the new darlings of trendy Superfood lists and for good reason: they are loaded with protein, fiber, omega oils, anti-inflammatory compounds and alkalizing minerals. People are eating them in smoothies, salads, crackers, and by the handful. They also are being promoted as a vegan egg substitute by combining 1-tablespoon chia seeds with 3 tablespoons water and letting it sit for about 10 minutes to gel up. I have had much success with flaxseed meal “slurry” as an egg substitute in breads, muffins and cupcakes, so I decided to give chia “slurry” a whirl (quite literally). The result is a slightly heavier gluten-free and vegan Pumpkin Muffin with a crunchier texture, but delicious flavor. The muffins are heartier and more nourishing than their traditional sweet counterparts and make a scrumptious breakfast or afternoon snack. Enjoy with a handful of Hail Merry Vanilla Maple Almonds for a nutritious light energizing meal on the go. Feed Your Body Royally.
Gluten-Free & Vegan Pumpkin Muffins
Makes 12 muffins
1 1/4 cup brown rice flour (or other gluten-free flour)
1/ 4 cup potato starch
1/4 cup tapioca starch
3/4 cup sugar (use preferred type such as coconut palm sugar)
1 teaspoon baking soda
¾ teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 tablespoons chia seeds or flaxseed meal
3/4 cup water
1/3 cup virgin coconut oil
2 tablespoons molasses
1 cup plus 2 tablespoons pumpkin purée
- Preheat oven to 350°F. Position rack in center of oven. Spray muffin pan with cooking spray.
- In a medium bowl, whisk the chia (or flaxseed meal) with water. Let the slurry sit 10 minutes whisking occasionally.
- Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves together in a large mixing bowl of electric mixer. Set aside.
- In the chia slurry bowl, add the oil, molasses and pumpkin. Whisk to blend.
- Pour the wet ingredients into dry and mix until well blended. Do not over beat.
- Pour batter evenly into pans and bake about 20-25 minutes for muffins or until toothpick inserted in center comes out clean.
- Remove muffins from pan immediately. Cool completely on rack before serving or wrapping for storage.