Pumpkin Muffins with Chia Seeds

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pumpkin muffins with chia seeds

In my life, pumpkin muffins have no season.  Yes, they get a little overplayed in the fall, but on a rainy April afternoon they just feel so right!  Our windows are open with the sound of light rain, and the house is filled with the warm scent of pumpkin-spice goodness (and not in the gross scented candle kind of way).

These muffins have more fiber and protein and less fat than your average muffin recipe, and they pack the extra nutritional punch of Omega-3’s from the chia seeds.  Which means I’ll be having one for breakfast every day this week and feeling pretty darn good about it.

Pumpkin Muffins with Chia Seeds
Print Recipe
Servings Prep Time
24 muffins 15 minutes
Cook Time
30 minutes
Servings Prep Time
24 muffins 15 minutes
Cook Time
30 minutes
Pumpkin Muffins with Chia Seeds
Print Recipe
Servings Prep Time
24 muffins 15 minutes
Cook Time
30 minutes
Servings Prep Time
24 muffins 15 minutes
Cook Time
30 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees F and line or grease twenty-four muffin cups.
  2. Combine dry ingredients in a small mixing bowl.
  3. In a large mixing bowl, beat the pumpkin and eggs together, then slowly add the oil, mixing on low speed to incorporate.
  4. Add the brown sugar, maple syrup, and vanilla, and mix until smooth.
  5. Slowly add dry mixture, stirring to incorporate.
  6. Fold in chia seeds and mix just until distributed.
  7. Fill muffin cups 3/4 full and bake for 30 minutes.
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