With the change of seasons returns my somewhat regular and healthy obsession with pumpkins . . . as I am sure many of you can relate. There is something comforting about sweet smells of baking escaping from the oven, while crisp air permeates the outdoors, making pumpkin cookies, pumpkin muffins and dare I say the debated pumpkin spice latte, appealing to all the senses.
My sister, a connoisseur baker at heart, introduced me to this recipe while visiting at the end of August. I didn’t think it would be a hit with my nearly five and three year old, but to my surprise and delight they couldn’t get enough of this healthy pumpkin chia-infused muffin. Need I convince you more? Here’s the recipe so you can taste for yourself!
Pumpkin Chia Seed Muffins *
- 1-2 tablespoon chia seeds, ground (I use a mix of ground and unground)
- 1 cup whole wheat or whole grain flour
- ½ cup white unbleached flour
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 can (16 ounces) organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
- 2 eggs
- ¼ cup high-quality extra-virgin olive oil
- 1 cup pure maple syrup or honey (I have only used honey and I always tend to use less than listed – use according to your own preference)
- 1 tablespoon vanilla
- ½ cup chopped walnuts or pecans (optional)
- Salt and pepper to taste
- Pre-heat oven to 350°.
- Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
- Fold the wet ingredients along with the nuts if you are using them, 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.
- Store completely cooled muffins in sealable plastic bags in the freezer.
* Adapted from Dr. Oz and Oprah’s recipe: http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins