Pumpkin Gingerbread Muffins

Step 1

Preheat the oven to 350°F (180°C). Line a muffin pan with large paper liners. My favourite brand of liners is “If You Care” brand as they never stick!

Step 2

In a medium bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.

Step 3

In a large bowl, whisk together the dry ingredients (spelt flour, pumpkin pie spice, baking soda, baking powder, and salt).

Step 4

In the same bowl as the chia mixture, whisk together the wet ingredients (chia mixture, pumpkin purée, oil, maple syrup, brown sugar, and molasses) until smooth.

Step 5

Add the wet mixture to the dry ingredients and stir until just combined. No patches of flour should remain. Be sure not to overmix the batter as spelt is a delicate flour. The batter will be quite thick.

Step 6

If using, stir in the chopped walnuts. You can also reserve some for garnish on top, like in the photos.

Step 7

Divide the batter equally between the 12 muffin liners. They should be about 3/4 full or a bit more. Add any reserved walnuts on top and gently push down (optional).

Step 8

Bake the muffins for 20 to 24 minutes until a toothpick comes out clean.

Step 9

Cool the muffins in the pan for 5 to 10 minutes, and then transfer each muffin onto a cooling rack until completely cool. Serve with homemade almond milk.