The protein in these muffins is more than doubled by using spelt flour instead of all-purpose flour. Replacing the eggs with chia seeds also makes these a great source of fiber. The recipe I modeled this from called for 3 cups of white sugar! I swapped that for 1/2 cup of dark brown sugar and 1/2 cup of honey.
- ¼ cup Chia seeds
- ½ cup water
- 2 cups spelt flour
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- ½ C dark brown sugar
- ½ C agave syrup (or clover honey for non-vegan)
- 1 can (15 ounces) pumpkin puree
- 1/2 cup olive oil
- 1/2 cup orange juice
In a small bowl, mix the chia seeds with the water as let sit for 10 minutes.
Place the rest of the ingredients in the bowl of a stand mixer. Add the soaked chia seeds.
Mix briefly until combined.
Fill each muffin tin about 2/3 full.
Bake at 350 for 25 minutes.