These Pumpkin Chia Seed Muffins are dairy-free yet super moist, light and fluffy. Ground chia seeds give them a silky texture and pack in lots of nutrients!
Is April too soon for pumpkin? Since I’m trying to sneak veggies and healthy stuff into anything and everything I make, I say no!
So far Molly has been a super good eater. She will eat literally any fruit or meat I put in front of her, loves yogurt and cheese, and for the most part will eat any kind of bread, cracker or baked good. The only thing she’s not super excited about? Shocker… veggies. Other than avocado, of course, which is a favorite.
I’ve found that pumpkin is super easy to sneak into things. Baked goods, pasta sauces… I even mix it with applesauce and she’s none the wiser. Since she’s pretty much eating everything I eat now, I wanted to make us some healthy breakfast treats. Pumpkin muffins are the perfect excuse to add a little veggie to the day.
We don’t happen to be avoiding dairy, but for those who are these are completely dairy-free. Yet, they are SO soft, fluffy and moist. The secret, which my mother in law let me in on, is ground chia seeds mixed in with the dry ingredients!
I seriously love the texture of these muffins. It’s sort of indescribable– almost silky. But so good! I recently discovered white whole wheat flour, which I like for baking, but if you don’t have it you can use half whole wheat, half all purpose. And you can cut the maple syrup to 3/4 cup if you want them a little less sweet.
I’ve also been digging avocado oil for baking. I don’t use canola or vegetable oil, and the avocado oil is a great swap. I love coconut oil, but it’s better as a butter swap since it’s solid at room temp. Olive oil works but sometimes the flavor is a little too strong. Canola or olive oil would work just fine though!
- 1 tbsp chia seeds
- 1½ cups white whole wheat flour
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 2 tsp baking soda
- ½ tsp salt
- 1 (15 oz) can pumpkin puree
- 2 eggs
- ½ cup avocado oil (or canola or olive oil)
- 1 cup maple syrup
- 1 tbsp vanilla extract
- ½ cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Spray a 12-cup muffin tin with nonstick spray (or line with cupcake liners) and set aside.
- Use a spice grinder, coffee grinder, or mortar and pestle to finely grind the chia seeds.
- In a large bowl, whisk together ground chia seed, flour, spices, baking soda and salt.
- In another bowl, combine pumpkin, eggs, oil, maple syrup and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in walnuts, if using.
- Divide batter evenly between 12 muffins cups.
- Bake 25-30 minutes, until a toothpick inserted into the center of muffins comes out clean.
- Cool in the pan 5 minutes, then transfer to a wire rack.
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