Add the chia seeds to the water and let it stand for 15 minutes. Add the eggs and pumpkin to the chia mixture and mix well. In a separate bowl mix the dry ingredients. Add the wet ingredients to the dry ingredients and mix well. I found a blender with a dough attachment and setting worked best. Spray your baking container with non-stick butter flavored spray. Once everything is incorporated pour the mixture into said baking container (I used a mini 6 pie/tart pan, but a muffin top pan would work well too). Bake for 18-20 minutes at 350 degrees.