Average Recipe
Prep Time
15 minutes
Cook Time
30 minutes
12 muffins

If you use Homemade Pumpkin Puree you might need to lessen the water or milk added to the wet ingredients otherwise the batter will be too moist. I've been using canned organic pumpkin since my sugar pie pumpkins are not quite ready yet.

Read more about this recipe on the blog.

Pumpkin Hazelnut Teff Muffins (vegan, gluten-free)


Dry Ingredients

2 cups hazelnut meal
1 cups teff flour
¼ cups arrowroot powder (or tapioca flour)
2 teaspoons baking powder
½ teaspoons baking soda
¼ teaspoons sea salt
3 teaspoons cinnamon
1 teaspoons ground ginger
¼ teaspoons ground nutmeg

​​​​​​​Wet Ingredients

¼ cups hot water
2 tablespoons ground chia seeds
1 cups pumpkin purée
½ cups maple syrup
¼ cups melted coconut oil (or extra virgin olive oil)
½ cups water (or milk of your choice)