Ingredients

1 cup pure pumpkin purée
1/4 cup coconut oil
1/4 cup pure maple syrup
1/2 cup coconut sugar
1 chia egg (1 tbsp ground chia seeds, 3 tbsp water – allow to sit for 3-5 minutes)

1 1/2 cups oat flour (grind 1 1/2 cups quick oats in a food processor until fine)
1/2 cup quick oats
1/2 cup fine almond flour
1 tsp baking powder
1/2 cup baking soda
2 tsp pumpkin spice
1/2 tsp salt

Topping:
Raw pumpkin seeds
Coconut sugar

Method

1. Begin by preparing your chia egg in a small bowl. Set this aside to gel as you prepare the remaining ingredients.
2. Preheat oven to 350°F.
3. Combine wet ingredients (pumpkin puree, coconut oil, maple syrup, coconut sugar, and chia egg) in a mixing bowl until coconut oil is evenly dispersed.
4. Add remaining ingredients (except the toppings) to the mixing bowl and mix until well combined.
5. Divide muffin mixture between 12 muffin cups. Top with pumpkin seeds and sprinkle with coconut sugar. Cups should be quite full and mixture should perfectly fill 12 cups, as the muffins will not rise much during baking.
6. Bake for 20 minutes.

Notes:

1. To make mixing easier, you may choose to melt the coconut oil before adding it to the mixture in step 1. I personally prefer unmelted coconut oil because of the texture that it gives to the muffins as they bake.
2. Lining muffin tins is completely optional. When I am baking for myself I like my muffins paperless – it makes them feel less like cupcakes and saves on waste. However, if you have festive liners and are serving a crowd, liners can make the muffins more visually appealing and catch crumbs as your guests enjoy them!