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Export 10 ingredients for grocery delivery
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.
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