It’s pumpkin season! Pumpkin is an excellent source of beta-carotene.  These tasty muffins are dairy- and egg-free, but if you would prefer a recipe that uses eggs, click here.

Ingredients:

1 1/2 cups whole wheat flour

1 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp allspice

1/4 tsp nutmeg

1/4 tsp salt

1 cup milk (or alternative such as soy or almond milk)

1 tbsp chia seeds

1 tbsp ground flax

1/2 cup brown sugar

1/4 cup honey, agave syrup or maple syrup

1 cup pumpkin puree

1/4 cup vegetable oil

1 tsp vanilla

1/2 cup cooked quinoa

Directions:

Preheat the oven to 350ºF and grease a muffin tin (or line with paper cups). In a medium-sized bowl, mix the chia seeds, flax seeds and milk. Let stand 3-5 minutes.

Meanwhile,  in a large bowl, mix the flour, baking soda, baking powder, spices and salt.When the chia mixture has started to gel, add the brown sugar, honey, pumpkin puree, oil, and vanilla and mix well. Stir in the quinoa and add the wet mixture to the dry. Stir ingredients together just until moistened (do not over-stir, or the muffins will be tough).

Spoon the batter evenly into the muffin cups. Bake in the centre of the preheated oven until golden brown and a toothpick inserted in the centre of the muffins comes out clean (about 18-20 minutes). Makes 12 muffins.

Nutrition (per one muffin made with almond milk):

  • Calories: 174
  • Carbs: 29 g
  • Protein: 3 g
  • Fat: 6 g
  • Fibre: 3.2 g