Pumpkin Chia Seed Muffins

Pumpkin Chia Seed Muffins

4.5 of 5 (20)
member ratings
Nutritional Info
  • Servings Per Recipe: 22
  • Amount Per Serving
  • Calories: 103.9
  • Total Fat: 3.3 g
  • Cholesterol: 14.9 mg
  • Sodium: 227.3 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.8 g

View full nutritional breakdown of Pumpkin Chia Seed Muffins calories by ingredient


Introduction

You'll love the combined flavor of these two super foods! You'll love the combined flavor of these two super foods!
Number of Servings: 22

Ingredients

    2 Tbsp ground chia seeds (or ground flax seeds)
    1 cup whole wheat flour
    1/2 cup white unbleached flour
    1/4 cup extra virgin olive oil
    1 cup pure maple syrup
    2 tsp baking soda
    1 can (16oz) pumpkin
    1 Tbsp vanilla
    1/2 tsp salt
    1/2 tsp nutmeg
    2 tsp cinnamon
    2 eggs

Directions

Preheat oven to 350 degrees.

Mix dry ingredients together in a bowl. In a separate bowl, then mix all wet ingredients.

Fold the wet ingredients into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

TAGS:  Snacks | Snack | Snacks Snack |

Member Ratings For This Recipe


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    Incredible!
    8 of 8 people found this review helpful
    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++++ - 1/10/10


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    Incredible!
    2 of 2 people found this review helpful
    This recipe is awesome! I love them, but I made 11 big muffins instead of 22. They would be too small. :) - 10/2/15


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    2 of 2 people found this review helpful
    How about using egg beaters rather than eggs for fewer calories ? Perhaps less syrup, add water to make a cup ? Barbara - 10/1/15


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    Incredible!
    2 of 3 people found this review helpful
    I used honey in place of syrup & my own fresh pumpkin!! and chopped walnuts in place of flax/chia. Gives it a chewy texture! - 9/12/11


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    Incredible!
    1 of 1 people found this review helpful
    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! - 1/16/16


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    1 of 2 people found this review helpful
    Would like to know what size muffin tin you are using. I have standard muffin tins and small / bite size muffin tins. I have never seen a 22 muffin tin, so are you using 2 standard size tins with water in the unused muffin cups? If 22 standard muffins, that is less than 1 TBSP maple syrup/muffin. - 7/7/12


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    Very Good
    tasty - 1/2/21


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    Very Good
    Good muffins-I love anything with chai in it - 12/23/20


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    Very Good
    Yum. Pumpkin! - 11/30/20


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    Incredible!
    great - 11/26/20


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    thanks for sharing! - 11/17/20


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    So yummy - 11/8/20


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    awesome - 10/20/20


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    Incredible!
    yum - 10/15/20


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    Very Good
    Omitted salt and used egg beaters. - 9/21/20


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    Good
    This was great - 1/11/20


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    Thanks - 12/19/19


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    These were a little chewy for my taste. - 12/3/19


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    These sound good. I'll have to give them a try. - 12/3/19


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    Incredible!
    YUMMY - 10/22/19


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    interesting... - 10/16/19


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    Very Good
    Delicious recipe. - 10/16/19


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    Sounds delicious ... will be adding these to my "to make" list. - 10/12/19


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    Seems like a lot of maple syrup. - 12/30/18


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    Wow, these are delicious!!! - 12/12/18


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    Nice seasonal recipe - 12/1/18


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    interesting - 10/29/18


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    These muffins are awesome! - 10/27/18


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    thanks for sharing - 10/27/18


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    Yummy - 10/14/18


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    Very good! - 12/22/17


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    Very Good
    Great! - 12/12/17


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    I used almond flour. - 11/14/17


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    Will try. - 11/3/17


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    yummy - 11/3/17


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    Incredible!
    very good - 11/3/17


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    Great recipe - 10/28/17


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    Goes great with Chili - 10/15/17


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    Very Good
    Very good. I added sugar free pumpkin spice syrup. Good! - 10/15/17


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    Incredible!
    Really good. I'll make these again and again with different variations. For my personal taste I cut the sweetener to 1/4 cup and used applesauce and 2 T oil. Very moist and delicious. And did stick to muffin liners, I'll make without those next time. - 1/24/16


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    Incredible!
    Delicious! I made a dozen muffins from half a recipe. Raisins would be a tasty add-in, but they are very good without. I used ground flax, which added a nice texture and flavour. - 10/16/15


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    Incredible!
    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. - 7/6/15


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    Very Good
    0 of 1 people found this review helpful
    Thanks I was looking for pumpkin flax-perfect timing Pat in Maine. - 2/13/13


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    0 of 1 people found this review helpful
    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? - 2/15/12