Chia Pumpkin Muffins
Chia Pumpkin Muffins 1 ½ cups pumpkin puree ½ cup oil ½ cup brown sugar 2 eggs ¼ cup almond milk 1 ¾ cup white whole wheat flour 1 tsp baking powder 1 tsp Anthony’s Goods Cassia Cinnamon ½ tsp salt 1 T Anthony’s Goods Ground Chia Seeds Crumb Topping ½ cup white whole wheat flour ¼ cup oats ¼ cup brown sugar 1 tsp Anthony’s Goods Cassia Cinnamon 5 T dairy free butter, melted 1 tsp Anthony’s Goods Ground Chia Seeds
Preheat the oven to 350 degrees Fahrenheit. In a standing mixer, add pumpkin, oil, & brown sugar and mix until combined. Next, add the eggs & almond milk and process until smooth. Add the flour, baking powder, cinnamon, salt, & ground chia seeds and mix until batter is combined (but do not over mix). Place muffin liners in a muffin pan & scoop the muffin batter evenly into each liner. Next, in a bowl combine all the crumb topping ingredients & mix together. Add an equal amount of crumb mixture to the top of each muffin. Place the muffins into the oven & bake for 25 minutes. Remove the muffins from the oven and allow them to cool slightly (about 10-15 minutes) before consuming. Store the leftover muffins in a container.