Pumpkin muffins with orange and chia seeds
An easy recipe for warmly spiced vegan pumpkin muffins with orange and chia seeds, great served warm with your favourite spread and a strong cup of coffee.
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Servings: 12
Calories: 172kcal
Ingredients
Dry ingredients:
- 2 cups white flour, (240g/8.5oz)
- ½ cup brown sugar, (80g/2.8oz)
- ¼ cup ground almonds, (25g/0.9oz)
- 2 tablespoon chia seeds
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- Pinch salt
Wet ingredients:
- 1 cup pumpkin puree
- ½ cup almond milk, (or milk of your choice)
- ¼ cup oil, (see recipe notes)
- 1 teaspoon natural vanilla extract
- Zest of one orange
Instructions
- Preheat oven to 200C (390F) and grease a 12 hole muffin pan.
- Place all dry ingredients in a large mixing bowl and stir so that everything is evenly mixed. In another bowl, combine the wet ingredients.
- Pour the wet ingredients into the dry ingredients then fold everything together (don’t over-mix).
- Spoon mixture evenly into each hole of the muffin pan, then bake for 25 minutes or until golden and firm to the touch.
Notes
- Use canned pumpkin puree or make your own by cooking chunks of peeled pumpkin until tender, then blending until smooth. Leftovers can be used for soup.
- Use a neutral flavoured cooking oil for this recipe (I used grape seed oil).
- Nutrition information is estimate.
- Recipe first published in the autumn 2019 edition of Nourish Magazine.
Nutrition information
Calories: 172kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 63mg | Potassium: 164mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3175IU | Vitamin C: 0.8mg | Calcium: 82mg | Iron: 1.6mg
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