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Chia Seed and Pumpkin Muffins with Pecans

Chia Seed and Pumpkin Muffins with Pecans

Prep time 15 minutes
Cook time 25 minutes
Ready in 1 hour, 10 minutes
Makes 10 servings


  • 1 (15 oz) can pumpkin puree
  • 1⁄3 cup maple syrup
  • 2 cups almond meal, such as Bob’s Red Mill
  • 3 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 2 tablespoons chia seeds
  • 1/2 cup chopped pecans
  • 6 ounces cream cheese, softened


1. Preheat the oven to 350°F. Line 10 holes of a 12-cup muffin pan with liners. In a large bowl, combine 1 cup pumpkin purée, ¼ cup of the maple syrup, almond meal, eggs, baking powder, 1 teaspoons cinnamon, ginger, a pinch of salt and 1 tablespoons of the chia seeds and beat with a wooden spoon until smooth. Stir in chopped nuts.
2. Divide mixture among the 10 cupcake liners. Bake 25 minutes. Remove muffins from pan and allow to cool 30 minutes on a wire rack.
3. While muffins bake, combine the reserved pumpkin purée, cream cheese and remaining cinnamon and maple syrup. Cover and chill until muffins are ready to be frosted.
4. Spoon pumpkin-cream cheese mixture into a piping bag with a star tip and pipe on top of muffins. Sprinkle with remaining chia seed right before serving.


You can prepare the muffins one day in advance. Store in an airtight container.


Per serving: 286 calories, 22 g fat, 5g saturated fat, 83mg cholesterol, 214mg sodium, 18g carbohydrate, 5g fiber, 10g sugar, 9g protein