Pumpkin and Chia Muffins

Simple yet delicious muffins to celebrate fall. What's better than baking with pumpkin when the days get cooler? Chia seeds add a light crunch to muffins and add several benefits that you can discover by clicking here.

Ingredients (12 muffins)

Dry
- 1 cup Unbleached all-purpose flour
- 3/4 cup Quick oats
- 1 serving Vegan Pro – Cinnamon Roll
- 2 tbsp Organic chia seeds
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/8 tsp Salt

Liquids
- 1/2 cup Pumpkin puree
- 1/2 cup Canola oil
- 1/3 cup White sugar
- 3/4 cup Unsweetened plant-based milk
- 1 tsp Vanilla extract

Garnish
- 1/4 cup Granola

Method

1- Preheat oven to 350°F. Line a standard muffin tin with paper baking cups.

2- Meanwhile, combine all the dry ingredients. Set aside.

3- In a large bowl, combine the wet ingredients. Add the dry ingredients to the wet mixture while stirring. Mix until smooth.

4- Divide the batter among the 12 muffin cups. Top with granola. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool completely on a wire rack.

By Katia Bricka
Writter at RAW Nutritional