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Fluffy Pumpkin and Chia Muffins

Trust me, these will work out. Don’t worry about exact measurements, so long as the consistency is cakey. Bear in mind the chia seeds soak up stacks of liquid. So if you end up with a runny batter-like stodge, add more chia seeds. Get fancy and sprinkle with fresh torn basil and some flowers pinched from the neighbour’s garden when presenting to friends at brunch when you’re 25 minutes late.


  • 2 eggs

  • 2 – 3 tablespoons stevia

  • 2 tablespoons olive oil

  • 1 cup grated pumpkin

  • 1 cup almond meal

  • 2 cups gluten-free flour (I used buckwheat and some chickpea, or besan flour)

  • cinnamon

  • 1 teaspoon baking powder

  • handful basil leaves, chopped

  • fistful chia seeds

  • handful of pepita seeds


  • 1.

    Preheat oven to 180 C. Beat the egg yolks, stevia and olive oil with a stab-mixer. Add this glug to a bowl containing the grated pumpkin and almond meal, gluten-free flour, cinnamon, baking powder, basil leaves and chia seeds.

  • 2.

    Stir in enough water to get it to a thick consistency (I use the stab-mixer again) and stir in egg whites that you’ve whipped up a treat. Spoon into muffin trays lined with little squares (approx 10cm x10cm) of baking paper (or just use cupcake papers) and pop into the oven.

  • 3.

    After about 5 minutes I sprinkle with some pepitas and then bake for another 10 minutes or so.


Makes 12-16

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