I cannot stop RAVING about these muffins.
They are seriously so delicious, far bypassing any expectation I had of them. I mean, I love pumpkin as much as the next girl. Gingerbread cookies make me warm and fuzzy and happy during the holiday season. But I usually don’t get incredibly addicted to something without any trace of chocolate, or really any mix-ins at all.
You would think at first glance that these are really boring brown muffins, but I assure you they are not.
Somehow, Oh She Glows concocted these vegan muffins so that they are SO healthy yet taste SO good and SO FLUFFY. It really is the coziest thing I have baked all year. It tastes like the holidays in muffin form.
This recipe is just perfect! No alterations needed.
Pumpkin Gingerbread Muffins
From Oh She Glows
1 tablespoon chia seeds
3 tablespoons water
1 cup pumpkin puree
1/3 cup melted coconut oil*
3 tablespoons pure maple syrup or honey
1/2 cup packed brown sugar
1/4 cup blackstrap molasses
FOR THE DRY INGREDIENTS:
1 2/3 cups white whole wheat, all purpose, or spelt flour
3/4 tablespoon pumpkin pie spice
1/4 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Heaping 1/2 cup toasted chopped walnuts (optional)
Preheat the oven to 350F. Line a standard size muffin pan with large paper liners.
In a mug or small bowl, whisk together the chia seeds and water. Set aside for a few minutes to thicken.
In a large bowl, whisk together the dry ingredients (flour, spices, baking soda, baking powder, and salt).
In a medium bowl, whisk together the wet ingredients until smooth (chia mixture, pumpkin puree, oil, maple syrup, brown sugar, and molasses).
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.
If using, stir in the chopped walnuts. You can also reserve some for garnish on top. I also like sprinkling some oats on top.
Divide the batter equally between the 12 muffin liners. They should be a bit more than 3/4 full. Add any reserved walnuts or oats on top and gently push down (optional).
Bake the muffins for 20-24 minutes until a toothpick comes out clean.
Cool the muffins in the pan for 5-10 minutes, and then transfer each muffin onto a cooling rack until completely cool.
* Make sure that the rest of the wet ingredients are all at room temperature or slightly warmed up (do not use refrigerated pumpkin, maple syrup, etc. as they will harden the coconut oil).