Pumpkin Buckwheat Muffins

Servings 12 

Ingredients

2 Tbs chia seeds 

6 Tbs water 

coconut oil spray 

1/2 cup buckwheat flour 

1/2 cup brown rice flour 

1/2 cup arrowroot starch 

2 tsp baking soda 

1/2 tsp salt 

1 (16 oz.) can pumpkin, organic 

1/4 cup coconut oil, melted 

1/3 cup maple syrup 

2 tsp vanilla extract 

3 Tbs coconut sugar (or other unrefined sugar)

2 tsp cinnamon 

1/2 tsp nutmeg 

Directions 

1. Stir together chia seeds and water and let stand for 15 minutes to gel.

2. Grease muffin tin. 

3. Preheat oven to 350°F. 

4. In a large mixing bowl, whisk together flours, starch, cinnamon, nutmeg, baking soda, and salt. 

5. In a small mixing bowl, whisk together pumpkin, oil, maple syrup and vanilla. Once chia has gelled, whisk into wet ingredients to combine. Add wet to dry ingredients and stir to combine. 

6. Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 25 minutes or until muffins spring back when touched. 

7. Remove from oven and let stand for 2 minutes. Remove muffins from tin and let cool on wire rack. 

8. Freeze leftovers. 

NOTE: These muffins are less sweet than most - feel free to add a bit more maple syrup if desired. Be sure to use plain canned pumpkin, not pumpkin pie mix.