Pumpkin Chia Seed Muffins

Pumpkin Chia Seed Muffins

4.7 of 5 (12)
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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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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 |

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Member Ratings For This Recipe


  •  my profile photo

    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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  •  no profile photo

    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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  •  my profile photo

    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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  •  no profile photo

    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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