chocolate chia pumpkin muffins
Recipe type: Breakfast
Cuisine: Vegan
  • 2 tablespoons chia seeds + 6 tablespoons warm water
  • ¼ cup olive oil
  • 1 cup pumpkin (home cooked or canned)
  • ¼ cup soy milk or almond milk
  • ¼-1/2 cup pure maple syrup (depending on how sweet you like them!)
  • 1¾ cup whole wheat pastry flour
  • ½ teaspoon sea salt
  • 2 teaspoons baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ⅓ cup mini-chocolate chips (I used enjoy life chocolate chips)
  1. Preheat oven to 350 degrees. Spray or line 2 mini-muffin tin and set aside.
  2. In a small bowl, stir together chia seeds and warm water. Set aside for 10 minutes or until a gel is formed.
  3. In a blender or bowl with a hand-held mixer, blend together chia gel, olive oil, pumpkin, milk and maple syrup until well combined.
  4. In a large bowl, sift whole wheat pastry flour, salt, baking soda and spices.
  5. Pour wet ingredients into dry and gently stir until just combined (don't over stir!). Fold in chocolate chips.
  6. Fill muffin tins ¾ way full and bake for 10-15 minutes (20-25 if using a regular sized muffin tin) or until a toothpick inserted comes out clean.
  7. Let cool and enjoy!
Recipe by BeginWithin Nutrition at
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