Pumpkin Chia Seed Muffins

I’m so excited to publish my very first recipe post! I’ve been reading and admiring other bloggers’ baking how-to posts for years now and am finally giving it a go.

As I wrote a couple days ago, this weekend is all about slowing down and taking care of myself. Earlier today, I put on some beautiful music, went to my cupboards, and pulled the ingredients to make Pumpkin Chia Seed Muffins. There’s not much better than having pumpkin puree, maple syrup, and cinnamon on your countertop on a crisp October morning.
I got the idea to make Pumpkin Chia Seed Muffins from an article I read discussing the health benefits of chia seeds. I wanted to use chia seeds to make something yummy for fall. I decided on muffins and chose this recipe due to its healthy contents. I think this is the first dessert I’ve baked with no sugar added! These muffins are sweetened completely with pumpkin, spices, and syrup. It feels so good to bite into something so delicious and know that you’re doing your body a favor.
for a dozen muffins
1 cup whole wheat flour
1/2 cup white unbleached flour
1 tablespoon chia seeds
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
1 can (16 oz) organic pumpkin
2 eggs
1 cup pure maple syrup
1/4 cup extra-virgin olive oil
1 tablespoon vanilla
Pre-heat oven to 350°.
Mix dry ingredients together in a large bowl.
Mix wet ingredients together in a medium bowl.
Fold the wet ingredients into the dry ingredients.
Spoon into a paper-lined muffin tin.
Bake for 25-30 minutes.

Take a big bite and enjoy the tastes of fall!

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