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Chia Pumpkin Muffins


These look insanely amazing. They only look a small fraction as amazing as they taste. Try as you might, you can never get yours to taste or look as great as these because theeeeese muffin had a crazy special ingredient in them. No, no, no, not that kind of special ingredient (though I'm thinking pot muffins should be served in retirement homes, but that's for another day).

The truth of the matter is that I didn't make these. That's why they're so special. They were made by my secret weapon, the spunky, hilarious, adorable, bundle of energy that is my sweetest assistant Tova.

We met when she joined my two week cooking program last Spring and it was kind of love at first sight. I loved her energy and she loved cooking and cleaning. I should marry the girl! Through the Fall, the Tovantor has been assisting my full to the brim classes.

The greatest compliment I get from my classes is when people tell me that they are using the recipes, that their family loves them and that they have changed the way they eat on a daily basis. These splenderiffic muffins that Tova created take that joy to a whole new level when she created an amazing gluten-free recipe, modifying the flours and sweeteners to develop what us little a-types like to call "Perfection".

What makes for a perfect muffin?

  • Moist
  • Gluten-free
  • Uses natural sweeteners but just enough, never too much
  • High in fibre
  • Contains protein
  • Uses spices that make it a match made in muffin heaven with a cup of tea.

Check, check, check, check, check, aaaaaaaaand check.

Well done Tova. Well done. And the student has become the teacher.

Keep checking your local listings for our new show, "Meghan and Tova Make Love In The Kitchen", complete with fits of giggles until we weep, hilarious mishaps, ridiculous stories and amazement over Tova's ability to make 5'1" me look big.

Right so we might not have a show yet, so come check out a class and see us in action. Still room in Monday's Intro To Whole Foods Class.

Chia Pumpkin Muffins

by Meghan Telpner

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Keywords: bake snack dessert dairy-free gluten-free vegetarian soy-free pumpkin whole food fall summer

Ingredients (serves 12)

  • 2 cups steamed and pureed pumpkin or 16 oz. can organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
  • 1 Tbs chiaseeds, ground (use a coffee or spice grinder)
  • 1 cup gluten-free flour of choice (brown rice and quinoa work nicely as a mix)
  • 1/2 cup arrowroot starch
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 2 eggs (or egg substitute)
  • 1/4 cup high-quality extra virgin olive oil or coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 cup coconut syrup(I might use a little less personally- but it’s a matter of taste)
  • 1 Tbs vanilla
  • 1/2 cup of chopped walnuts or pecans, optional


Pre-heat oven to 350.

Mix all ingredients together.

Spoon into lined muffin tray.

Bake for 15 – 20 minutes until tooth pick insterted comes out clean

Eat one, freeze the rest or you’ll be in trouble.

33 Responses to “Chia Pumpkin Muffins”

  1. Sarah said…
    I just made these omitting the agave, just half cup maple syrup, 1/4 cup arrowroot instead of tapioca, added 1/2 c. mashed banana, 1 cup chopped apple, 1/2 cup chopped dates, 1/2. cup apple sauce, and a flax egg substitute. Yum. Truly delish!
    • Sarah said…
      i meant to say 1/4 cup of maple syrup in my recipe changes!
  2. Susanelizabeth said…
    Can you sub coconut flour or almond flour as I can't do anything else that even resembles a grain. Thx!! Love your site!
    • Meghan Telpner said…
      You could try- though I would recommend using two eggs then instead of the chia paste as those flours tend to be rather dense.
  3. AR said…
    These were so disappointing; I really wanted to like these. They were so rubbery and I'm assuming it was too much arrowroot. I make a similar recipe with no arrowroot and they are excellent. Won't be making these again !
  4. Bunny said…
    Hi Meghan, what would I substitute for the coconut ingredients?
  5. Sandra said…
    These muffins were delicious! I used toasted millet and pumpkin seeds as a topping in lieu of nuts to make it school safe. Thanks!
  6. Leslie said…
    I wondered why you didn't include some xanthan gum in this recipe. Most GF flours such as those you mentioned get a bit gummy during baking and require the xanthan gum for leavening. I really haven't seen many GF baking recipes without it.
  7. Suzy said…
    Regarding your chia pumpkin muffins, can I just use maple syrup vs 1/2 coconut syrup? I can’t seem to eat a lot of coconut products. Thanks.

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