Yields1 Serving
 2 tablespoons chia seeds
 6 tablespoons water
 Coconut oil spray
 1/2 cup buckwheat flour
 1/2 cup brown rice flour
 1/2 cup tapioca flour
 2 tsp cinnamon
 1/2 tsp nutmeg
 1 tsp. baking soda
 1/2 tsp salt
 15-16 oz. canned organic pumpkin
 1/4 cup coconut oil, melted
 1/3 cup pure maple syrup
 2 teaspoons pure vanilla extract
 3 tablespoons coconut sugar [or other unrefined sugar]
Prep:
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.

Make:
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.

6

Add wet to dry ingredients and stir to combine.

7

Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 15-20 minutes or until muffins spring back when touched.

8

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

9

Freeze leftovers.

Ingredients

 2 tablespoons chia seeds
 6 tablespoons water
 Coconut oil spray
 1/2 cup buckwheat flour
 1/2 cup brown rice flour
 1/2 cup tapioca flour
 2 tsp cinnamon
 1/2 tsp nutmeg
 1 tsp. baking soda
 1/2 tsp salt
 15-16 oz. canned organic pumpkin
 1/4 cup coconut oil, melted
 1/3 cup pure maple syrup
 2 teaspoons pure vanilla extract
 3 tablespoons coconut sugar [or other unrefined sugar]

Directions

Prep:
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.

Make:
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.

6

Add wet to dry ingredients and stir to combine.

7

Add batter to muffin cups 3/4 full and sprinkle with sugar. Bake for 15-20 minutes or until muffins spring back when touched.

8

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

9

Freeze leftovers.

Pumpkin Buckwheat Muffins