Pumpkin and autumn spice muffins (vegan + gluten free)

Soft pumpkin muffins, flavored with autumn spices. A simple recipe to prepare at home, perfect to accompany coffee or brunch.

This recipe is prepared with our gluten-free all-purpose flour and Cannelle baking powder .

INGREDIENTS

Chia mix

1 tablespoon chia seeds
3 tablespoons water

Liquid ingredients

1 cup unsweetened pumpkin puree
1/3 cup melted coconut oil
3 tablespoons maple syrup
1/2 cup brown sugar
1/4 cup molasses

Dry ingredients

1 2/3 cups Cannelle all-purpose flour gluten free
1 tablespoon of pumpkin spice
1 teaspoon of baking soda
1 teaspoon  Cannelle baking powder
1/2 teaspoon of fine sea salt

Topping (optional)

1/2 cup chopped walnuts

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PREPARATION

1. Prepare the oven
Preheat the oven to 180°C (350°F) and line a muffin tin with paper baking cups.

2. Prepare the chia mixture
In a medium bowl, mix the ingredients for the chia mix.
Let it rest for a few minutes until thickened.

3. Mix the dry ingredients
In a large bowl, whisk together the dry ingredients.

4. Mix the liquid ingredients
In another bowl, mix the liquid ingredients and then add the chia mixture.

5. Form the dough
Incorporate the dry ingredients into the liquid ingredients and mix until a smooth dough is obtained.

6. Add the garnish
Incorporate the walnuts if desired.

7. Cooking
Divide the batter among the molds, filling them 3/4 full, and bake for 30 to 35 minutes.

8. Cooling
Allow to cool for a few minutes before unmolding.

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CANNELLE TIP

- Do not overmix the dough to maintain a soft texture
- Use unsweetened pumpkin puree
- Let the dough rest for 5 minutes before baking.