Choco-Pumpkin Muffins with Pecans Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 10 g (1 tbsp) de chia
• 375 g (1 1/2 cups) pumpkin puree
• 50 g (1/4 cup) light olive oil
• 220 g (1 cup) cane sugar
• 165 g (2/3 cup) plant-based milk substitute
• 10 ml (2 tsp) vanilla extract
• 235 g (1 2/3 cups) all-purpose flour
• 50 g (1/2 tasse + 1 c. à soupe) de cocoa
• 7.5 ml (1 1/2 tsps) ground cinnamon
• 3.5 ml (3/4 tsp) grated nutmeg
• 3.5 ml (3/4 tsp) baking powder
• 3.5 ml (3/4 tsp) baking soda
• 1 ml (1/4 tsp) salt
• 50 g (1/2 cup) pecans, chopped
• 60 ml (4 tbsp) cane sugar
• 30 ml (2 tbsp) all-purpose flour
• 2.5 ml (1/2 tsp) ground cinnamon
• 30 ml (2 tbsp) coconut oil *
• 50 g (1/2 cup) pecans, very finely chopped