Pumpkin Chia Muffins with Chosen Foods

pumpkin muffins

Sneaking superfoods into something palatable is particularly tricky with my picky eaters. I can’t tell you how many times I have cooked and baked delicious dishes only to have them turn up their noses and ask for cheese sticks. This is perhaps the greatest fool-proof recipe: a sweet treat recipe perfect for fall and easily adjustable based on your choice of gourd, seeds, and even chocolate chips!

PUMPKIN CHIA MUFFINS

INGREDIENTS:

2 cups pumpkin puree – no cans please! (Halve and remove seeds from a leftover Halloween pumpkin or any type of squash and roast cut side down in a 350 degree oven for about an hour. Scoop out flesh). You can also use grated zucchini.

1 1/4 cup flour (I like to use half whole wheat)

3/4 cup sugar

1/2 cup Chosen Foods Avocado Oil

2 eggs

1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 cup Chosen Foods Chia Seeds

DIRECTIONS:

Preheat oven to 350 degrees. Coat muffin tin with Chosen Foods Avocado Oil Spray.

Blend all ingredients with a hand mixer. After blending you can also add hemp seeds, flax seeds, nuts, chocolate chips – whatever you like!

pumpkinbread
So many recipes call for separately mixing wet and dry ingredients. Why? I am a one bowl chef.

Cook for about 30-45 minutes or until a skewer comes out clean.

I have also done this as a bread, which takes about an hour to cook through.

pumpkin bread

Disclosure: This post was created in partnership with Chosen Foods, for whom I am a compensated ambassador. Regardless, my opinions are honest. See my full disclosure here. 


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