Pumpkin Chia Seed Muffins

Pumpkin Chia Seed Muffins

4.9 of 5 (8)
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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
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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


    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


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 |

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Member Ratings For This Recipe

  • Incredible!
    6 of 6 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 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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  • Incredible!
    1 of 1 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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  • 1 of 1 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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  • 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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  • 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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  • 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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  • 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

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