Nutrition Facts
Servings Per Recipe: 22
Serving Size: 1 serving
Amount Per Serving
Calories 103.9
Total Fat 3.3 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.0 g
Cholesterol 14.9 mg
Sodium 227.3 mg
Potassium 93.7 mg
Total Carbohydrate 17.4 g
Dietary Fiber 1.3 g
Sugars 8.9 g
Protein 1.8 g
Vitamin A 22.7 %
Vitamin B-12 0.6 %
Vitamin B-6 0.9 %
Vitamin C 1.8 %
Vitamin D 0.8 %
Vitamin E 0.0 %
Calcium 1.9 %
Copper 1.8 %
Folate 2.3 %
Iron 3.4 %
Magnesium 1.2 %
Manganese 27.5 %
Niacin 1.3 %
Pantothenic Acid 0.6 %
Phosphorus 1.8 %
Riboflavin 2.8 %
Selenium 1.6 %
Thiamin 2.0 %
Zinc 4.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Chia Seed Muffins

View the full Pumpkin Chia Seed Muffins Recipe & Instructions
TAGS:  Snacks | Snack | Snacks Snack |

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Chia Seed Muffins

41 calories of Maple Syrup, (0.05 cup)

22 calories of Extra Virgin Olive Oil, (0.18 tbsp)

20 calories of Whole Wheat Flour, (0.05 cup)

9 calories of Flour, white, (0.02 cup)

6 calories of Egg, fresh, whole, raw, (0.09 medium)

4 calories of Pumpkin, cooked, (0.09 cup, mashed)

3 calories of *Flax Seed Meal (ground flax), (0.09 tbsp)

2 calories of Vanilla Extract, (0.05 tbsp)

1 calories of Cinnamon, ground, (0.09 tsp)

0 calories of Nutmeg, ground, (0.02 tsp)

0 calories of Salt, (0.02 tsp)

0 calories of Baking Soda, (0.09 tsp)


Nutrition & Calorie Comments  

Omitted salt and used egg beaters.
Very good. I added sugar free pumpkin spice syrup. Good!
I used 1/2 c. maple syrup and less 1/4 tsp salt because the baking soda is salty. Also I used 1 TBSP oil and 1/4 c. unsweetened applesauce and used egg whites instead of whole eggs. They were still plenty sweet and chewy. I brought them to a party to serve w/chili and they were a hit!
How about using egg beaters rather than eggs for fewer calories ? Perhaps less syrup, add water to make a cup ? Barbara
These have a great flavor and nice, moist texture. They were easy to make and I'll make them again. However, I had to do a makeover to get the nutritional counts because I only got 17 muffins from this batter.
OH my, seems like lots of sugar in the maple syrup. Can you suggest an alternative? I do not use that much sugar. hmmmm maybe xylitol and some chia gel to take place of the syrup?
Great muffins!!!! Batter is very thick compared to most muffins, however taste and texture are great. Very moist and filling because of all the fiber! I was looking for ways to use chia seeds and I found it! The only thing is I used paper liners and the batter stuck pretty bad to the liner. A++++