Halloween means many things to me. It means watching The Nightmare Before Christmas with my father, making a costume I’ve been planning since August, looking for the scariest Halloween decorations because when I was little I hated “cutesy” decorations, gorging on chocolate intended for trick-or-treaters, imagining the streets coming alive at night, and baking with my mother. This is one of the Halloween recipes we like to make. Use our pumpkin puree from last week!
These pumpkin mini muffins are oil free, low in fat and 1/4 of the size of a regular muffin so it’s totally okay to have 12 of them. At least that’s what I tell myself. That’s the problem with mini muffins… how can you eat just one?? They’re so tiny!
Top these with strawberry jam and drink with a big glass of almond milk!
Pumpkin mini muffins
3/4 cup organic cane sugar
1/4 cup apple sauce
2 tbsp chia seeds with 1/2 cup water
1 cup pureed pumpkin
1/4 cup water
1 1/2 cups whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1. Preheat the oven to 350 F. Grease paper liners.
2. Mix chia seeds with 1/2 cup water until smooth. The chia gel acts as a binder and the superfood adds protein, fiber and omega 3 to the muffins. In a bowl, mix the chia seeds with cane sugar and apple sauce. Add pumpkin and 1/4 cup water.
3. In separate bowl, mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
4. Add the wet mixture and stir in chocolate chips.
5. Grease muffin cups with oil. Fill muffin cups 2/3 full with batter.
6. Bake for 12 – 15 minutes at 350 F. Take care not to burn the muffins.
Makes 36 mini muffins.
For regular-sized muffins, bake for 20 to 25 minutes. Check to see if they’re done with a toothpick.
My recipe originally appeared on The Calgary Journal food blog.
– Silvia
Like Mother, Like Daughter 