Pumpkin Chia Seed Muffins Adapted from Mom a Licious by Do
Packed with wholesome ingredients and a touch of autumnal magic, these Pumpkin Chia Seed Muffins adapted from Mom-a-licious by Do are a nutritious and flavorful way to start your day or enjoy as a snack. Made with whole wheat flour, hearty rolled oats, protein-rich chia seeds, and naturally sweetened with maple syrup and unsweetened applesauce, these moist muffins are as healthy as they are delicious. Featuring warm spices like cinnamon and nutmeg, and bursting with real pumpkin puree, they capture the cozy essence of fall in every bite. Quick and easy to prepare in just 35 minutes, this recipe is perfect for busy mornings or meal prep. Plus, they’re freezer-friendly, making them a convenient go-to treat year-round. Perfectly spiced, lightly sweetened, and satisfyingly wholesome—these muffins are guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 2 tablespoons Chia seeds
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cup Canned pumpkin puree
- 0.5 cups Unsweetened applesauce
- 0.33 cups Maple syrup
- 2 large Eggs
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the whole wheat flour, rolled oats, chia seeds, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Stir well to evenly distribute the dry ingredients.
In a separate medium bowl, whisk together the canned pumpkin puree, unsweetened applesauce, maple syrup, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a rubber spatula until just combined. Be careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 90.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 304 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 999 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
