Pumpkin Chia And Sunflower Seed Muffins Recipes

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PUMPKIN-CHIA SEED MUFFINS ADAPTED FROM MOM-A-LICIOUS BY DO



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

Healthy Cooking c/o Oprah and Dr. Oz These muffins are delicious, easy to make and great for you. Enjoy them hot out of the oven and keep extra for lunchtime snacks for the kids (or you) during the week. Pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current studies link diets rich in foods with beta-carotene to reducing the risk of certain types of cancer and protection against heart disease. Chia seeds can be found at some health food stores.

Provided by DEckhardt

Categories     Lunch/Snacks

Time 50m

Yield 12 Muffins

Number Of Ingredients 14

1 tablespoon chia seeds, ground (use a coffee or spice grinder)
1 cup whole wheat flour or 1 cup whole grain wheat flour
1/2 cup unbleached white flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
1 (16 ounce) can organic pumpkin puree (make sure there is only pumpkin listed on the ingredient list)
2 eggs
1/4 cup high-quality extra virgin olive oil
1 cup pure maple syrup
1 tablespoon vanilla
1/2 cup chopped walnuts (optional) or 1/2 cup pecans (optional)
salt and pepper

Steps:

  • 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.

Nutrition Facts : Calories 189.4, Fat 5.7, SaturatedFat 1, Cholesterol 35.2, Sodium 322, Carbohydrate 32.3, Fiber 1.8, Sugar 16.8, Protein 3.4

PUMPKIN-SEED MUFFINS



Pumpkin-Seed Muffins image

Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10

1/2 cup raw green pumpkin seeds
1 1/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 cup packed light-brown sugar
1 cup canned pumpkin puree
6 tablespoons melted butter
2 large eggs
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
  • Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
  • Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

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