Fall is the perfect time to make these Pumpkin Quinoa-Chia Muffins. I got this recipe from a friend and have adapted it as I don’t like them too sweet, but you could increase the Agave or Maple Syrup, or use canned pumpkin pie filling with cane sugar. They smell as delicious as they taste!
1 Tbsp Ground Chia Seeds (I used Salba)
1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/2 cup Arrowroot Flour or Tapioca Flour
2 tsp Cinnamon
1/2 tsp Nutmeg
2 tsp Baking soda
1/2 tsp Salt
15 oz can of Pure Organic Pumpkin
1/4 cup Olive Oil
1/4 cup of Agave
1/4 cup of Maple Syrup
1 Tbsp Vanilla
1/2 cup of chopped Pecans or Walnuts
Instructions: Mix dry ingredients into wet. Fold in nuts. Line 12 muffins cups. Bake at 325-350 for 35 minutes.