Pumpkin Muffins * Gluten Free Dream Day

To make the chai gel combine the teaspoon of chia seeds with 9 teaspoons of lukewarm water, stir to combine and set aside for 15 minutes. The chai seeds and water will thicken and form a gel/egg like consistency. Peel and de-seed the pumpkin and dice into pieces. Steam the pumpkin pieces for 5-10 minutes until soft. Mash the cooked pumpkin and stir through maple syrup to taste, set aside. Pre heat the oven to 180°C and arrange patty cake cups in a 12 hole muffin tray. Cream the dairy free butter and the brown sugar together in a bowl, adding the vanilla and then the chai gel continue to beat until well combined. Fold through the cooked pumpkin and orange juice. Sift the flours and baking soda into the same bowl and gently fold though with the quiona flakes and ground cinnamon. Be careful not over work the mixture and continue to fold only until well combined. Spoon a heaped tablespoon of the muffin mixture into each patty cake cup, top with a pecan and then place in the preheated oven for 15-20 minutes until muffins are cooked through (check by inserting a skewer, it should come out clean). Combine the icing sugar and cinnamon together and set aside. Arrange the cooked muffins on a cake rack to cool completely before dusting with the mixture of icing sugar and ground cinnamon. Yum!!