ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

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

Instructions

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. Jes said…
    Beautiful muffins! Now I'm wishing I'd bought the container of chia seeds I saw when I was in the city...oh well, next time!
  2. rachel said…
    Hey Meghan, I love your site!!!! I was wondering if there was a food processor you would recommend! I've never had one and was doing a little research on this and was wondering your opinion. Thanks!!!
  3. Stephanie said…
    I'll have to make these, they look so good! I love using natural sweeteners in recipes, but am just starting to experiment with GF recipes. Can't wait to see how this tastes! Love your necklace and bracelet by the way! It's gorgeous!!!
  4. Sandra Zagon said…
    Tova is the secret ingredient and glad that you Meaghan have found her. We, her family in Ottawa, have known of the existence of this secret ingredient for x years - will not divulge of course. Glad to finally meet you in pics. Good luck the two of you as you close 2009 and plan for amazing things in 2010. Sandra. 10/4
  5. nikki said…
    I just made these and they are SO yummy! The only change I had to make was to bake them for a total of 28 minutes.
  6. [...] I followed a recipe from Meghan‘s Every Day Superfoods Tutorial again, but a very similar recipe (minus the spirulina) can be found on her blog: Chia Pumpkin Muffins. [...]
  7. [...] I followed a recipe from Meghan‘s Every Day Superfoods Tutorial again, but a very similar recipe (minus the spirulina) can be found on her blog: Chia Pumpkin Muffins. [...]
  8. kendra said…
    I bake a batch of these every 3 weeks or so for my 13 month old snacks. (He's been snacking on these since he was about 10 months old). I'm keeping him away from gluten until he's older, since I have a gluten intolerance. I use butternut instead of pumpkin (cheaper), and flax instead of egg, and skip the agave so they're not quite so packed with sugar. Then I make small muffins and freeze them, and pull one out per two days or so for when he needs a finger-food type snack. He LOVES them. Seriously, he requests them specifically. He'll march over to the fridge, and when I open it he'll point right to the container that has his muffin in it (I don't always give in of course, they've still got quite a bit of sugar!). Thanks for a great recipe for a convenient snack that I feel comfortable feeding my little man!
  9. Erin said…
    Hi Meghan, thanks for the recipe. I just made them, and they are still hot out of the oven. The batter was delicious, and they smell delicious, I can't wait until they cool down to eat them. I used 1/4 cup maple syrup and no agave, and I used grapeseed oil because we just ran out of olive oil.
  10. Deborah said…
    Just made a batch of these, with the following changes... Used 2 tbsp. chia seeds and didn't grind them Used 1 tbsp. cinnamon and added the same of ground ginger Added 1/2 cup unsweetened coconut Omitted the agave and used 1/3 cup coconut palm sugar Added 1/4 cup chopped dates Used 2/3 cup oat flour and 1/3 cup brown rice flour I also baked them at 375F for 26 mins. (I have a slow oven) Mmmmmmm, thanks so much for this yummy recipe!

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.