Pumpkin-Chia Seed Muffins  adapted from Mom-A-Licious by Do

Recipe by DEckhardt
READY IN: 50mins
YIELD: 12 Muffins




  • Can substitute 1 cup Maple Syrup with 1/2 cup agave nectar.
  • Pre-heat oven to 350°.
  • Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.
  • Fold the wet ingredients (fold in nuts now 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.