Pumpkin Muffins (GF,DF with Vegan options)

Loaded with chia and flax seeds - known for their aid in heart health, digestion, and weight management due to their high content of fiber, protein, and omega-3 fatty acids.

Makes: 12 muffins

Prep time: 10 min | Bake time: 20–24 min

Ingredients:

• 1¾ cups Bob’s Red Mill 1-to-1 Gluten-Free Flour

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1½ tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ginger (optional)

• 2 Tbsp ground flaxseed

• 1 Tbsp chia seeds

• 1 cup pumpkin puree (not pie filling)

• ½ cup coconut sugar (or brown sugar)

• ¼ cup maple syrup or honey

• ⅓ cup olive oil, avocado oil, or melted coconut oil

• 2 eggs (or 2 flax eggs: 2 Tbsp ground flax + 5 Tbsp water)

• 1 tsp vanilla extract

• 2–3 Tbsp milk or dairy-free milk, as needed for batter consistency

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, spices, flaxseed, and chia seeds.

3. In another bowl, whisk the pumpkin puree, sugar, syrup, oil, eggs, and vanilla until smooth.

4. Add wet ingredients to dry ingredients and stir just until combined. Add milk if needed — batter should be thick but scoopable.

5. Spoon into muffin cups (about ¾ full).

6. Bake 20–24 minutes, or until a toothpick comes out clean and tops spring back.

7. Cool 5 minutes in pan, then transfer to a wire rack.

Optional Add-ins:

• ½ cup chopped nuts (walnuts or pecans)

• ½ cup chocolate chips (dairy-free if needed)

• 2 Tbsp pumpkin seeds sprinkled on top before baking