Pumpkin Chia Seed Muffins

I saw the link to the original recipe over on Health Warrior’s Facebook Page this morning and I had to make these! The recipe was featured on Oprah’s website, I adapted it to be vegan friendly (and with all-purpose flour). As well, the recipe doesn’t mention how many muffins it makes. After looking at the batter I went for 2 dozen (24) and that seems about right. Can’t find Chia seeds? While I am seeing them finally in some natural food stores you can buy them online for a lot less on Amazon, especially if you have Prime Shipping – Health Warrior Premium Chia Seeds, 16-Ounce Pouch. Disclaimer – I did receive the Chia seeds used in this recipe for review – I have been very happy with the quality. The product is top quality with no foreign items floating around and is organic as well. There are cheaper options, although as I have found only too often with natural foods, if you go too cheap you often spend valuable time picking out twigs and shriveled seeds/nuts/beans….

On using maple syrup in baking? I buy mine at Trader Joe’s and get a wonderful product in large wine bottle sized bottles. It is an ultra-thick and dark dreamy syrup. As for the organic EVOO, I buy mine at Costco.

On the muffins? Slightly sweet, nutty crunches and very moist – perfect for breakfast! BTW, if your muffins feel oily on the bottom when you first pop them out, once they sit that goes away.

Pumpkin Chia Seed Muffins

Ingredients:

• 1½ cups all-purpose flour
• 1 Tbsp organic chia seeds, finely ground (use a spice grinder)
• 2 tsp ground cinnamon
• 2 tsp baking soda
• ½ tsp freshly ground nutmeg
• ½ tsp kosher salt
• 15 ounce can organic canned pumpkin purée
• 2 Tbsp flaxseed meal + 6 Tbsp water (see below)
• 1 cup pure maple syrup
• ¼ cup organic extra virgin olive oil
• 1 Tbsp pure vanilla extract
• ½ cup finely diced pecans

Directions:

1. Preheat the oven to 350° and spray two standard muffin tins with cooking spray (12 count each).
2. Mix the flaxseed meal and water together in a small bowl, let sit for 10 minutes.
3. In a large mixing bowl whisk the dry ingredients together.
4. Whisk the wet ingredients together, adding in the flaxseed slurry.
5. Pour the wet onto the dry, add the nuts on top, and whisk or beat till just combined.
6. Divide equally between the baking tins and bake for 25 to 30 minutes, or until a toothpick comes out clean.
7. Let cool for a couple of minutes and then pop out, cool on a wire rack. Leftovers can be frozen tightly wrapped.

Makes 24.

~Sarah