5 min         25 min           | PORTION: 12 muffins


1 tbsp. chia seeds
2 tbsp. lukewarm water
1 tsp. lemon juice

3/4 cup of whole wheat flour
3/4 cup of all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
3/4 cup of brown sugar
1 1/2 tsp. ground cinnamon
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 1/2 cup of pumpkin puree
1/4 cup of coconut oil
1/2 cup of almond milk

  1. Preheat the oven at 350F.
  2. In a small bowl, add all the ingredients “FOR THE EGG” and mix until well combined. Set aside.
  3. In a large bowl, add all the dry ingredients “FOR THE MUFFINS”.
  4. Add the pumpkin puree, the coconut oil, the almond milk and the egg mixture. Beat with a whisk or a wooden spoon until well combined.
  5. Line or oil each muffin cup.
  6. Spoon the mixture into the muffins cups and bake in the center of the oven for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  7. Unmold the muffins and let cool on a wire rack.


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