With crisp 60 degree mornings (i.e. sweater weather in Miami), red Starbucks cups decking the Calder Library tables, and a bling-ed out tree in the lobby of my apartment building, it’s beginning to feel a lot like Christmas. I’m all about the holiday season but can we slow down justttt a little? We haven’t even celebrated Thanksgiving yet! That being said, I’ve been making the most of fall baking recently, starting with these Pumpkin Spice Muffins. I first made them along with other flavor combos (more recipes coming soon!) for my classmates and they were a hit! So make them the night before, and you’ll have some strong motivation to get yourself out of bed the next morning. 🙂

Pumpkin Spice Muffins [Vegan]

Adapted from Oh She Glows

Makes 10 muffins

Ingredients

• 1 tbsp chia seeds
• 3 tbsp water
• 200g all-purpose flour
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup unsweetened pumpkin purée
• 1/3 cup vegetable oil
• 1/4 cup molasses
• 3 tbsp maple syrup
• 2 tbsp sugar
• Pumpkin seeds

Directions

1. Preheat oven to 350F and line a muffin pan with 10 liners.
2. In a large mixing bowl, combine chia seeds and water; let sit and thicken.
3. Meanwhile, in a separate bowl, mix together the flour thru baking powder.
4. In the same bowl as the chia, add and whisk together the pumpkin puree, oil, molasses, maple syrup, and sugar.
5. In two portions, mix the dry ingredients into the wet till just combined.
6. Divide the batter evenly among the 10 liners and top with pumpkin seeds. Bake for 20 min or till a toothpick comes out clean.