Chia Seed-Pumpkin Muffins

by Kirsten on November 5, 2011 · 7 comments

in Breakfast, Cookies, Cupcakes & Muffins, Desserts

009+a1 Chia Seed Pumpkin Muffins

A few posts ago, while sharing my  Chia seed granola recipe with you, I already talked about the health benefits of Chia seeds. In this Chia seed-pumpkin muffin recipe I combined the Superfood Chia seed with organic pureed pumpkin.  Pumpkin is rich in vitamins, antioxidants and minerals. It provides your body with beta-carotene (Vitamin A), fiber, Vitamin C and E, potassium and magnesium.

Therefore, these Chia seed-pumpkin muffins are not only super tasty, but also providing your body with lots of  essentials it needs daily.

My teens take these Chia seed pumpkin muffins to school for a convenient and healthy snack. The muffins are very quick to assemble. They taste unbelievably delicious fresh and still warm out of the oven, but can also be frozen for later consumption.

The batch you see in the pictures was eaten in a wink. Follow me into the kitchen to bake some more!

022+b1 Chia Seed Pumpkin Muffins

Makes 18 muffins.

Ingredients:

Dry:
* 1 tablespoon (6 g) Chia seeds, ground ( use a coffee or spice grinder)
* 1 cup (120 g) whole wheat flour
* 1/2 cup (60 g) unbleached white flour
*  2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 2 teaspoons baking soda
* 1/2 teaspoon salt

Wet:
* 1 (16 ounce, 454 g) cans organic pumpkin puree
* 2 eggs
* 1/4 cup (60 ml) high-quality organic extra virgin olive oil
* 1 cup (240 ml) pure organic maple syrup
* 1 tablespoon vanilla extract

* 1/2 cup chopped walnuts
* salt and pepper

Directions:

Preheat your oven to 350 F (175 C). Grease 18 muffin pans or line them with muffin paper.

In a bowl mix all the dry ingredients until well combined.

In a separate bowl mix all the wet ingredients until well combined.

Add dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Don’t over mix! Fold in the walnuts.

Pour the batter into the prepared 18 muffin pans and flatten the tops.

Bake for 25 to 30 minutes or until a wooden skewer inserted into the middle of a muffin comes out clean.

Store cooled muffins in Ziploc bags in the freezer.

Enjoy!

014+b+%25282%2529 Chia Seed Pumpkin Muffins

Adapted from food.com.

pixel Chia Seed Pumpkin Muffins

{ 7 comments… read them below or add one }

Susan November 5, 2011 at 11:08 pm

Chia seeds are wonderful to add to our baking and these look perfect for tomorrow's breakfast! Thanks Kirsten for the recipe: )

Reply

Boulder Locavore November 6, 2011 at 3:56 pm

Love all the yummy fall flavors!

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Lea Ann November 7, 2011 at 1:17 pm

I still haven't made that granola. What beautiful Fall muffins Kirsten.

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A SPICY PERSPECTIVE November 10, 2011 at 2:35 pm

Yes please! These sound divine and sooo moist!

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Andrea @ ForkFingersChopsticks.com November 11, 2011 at 4:13 am

I like the twist on these muffins with the pepper. Nice touch.

Reply

Sue/the view from great island November 11, 2011 at 7:56 pm

Your baked goods always look so tempting. I've never used chia seeds, I'm interested to try them.

Reply

Melanie October 26, 2012 at 4:14 pm

These muffins were so easy to make and turned out great! Thank you!

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