Ok ok I know you have been seeing “pumpkin everything” for weeks now, but these muffins are so delicious when I tasted them I immediately fell in love and wanted to share them with you.
Quick and easy to make, these babies are just slightly sweet and nicely spiced with cardamom, cinnamon, ginger and clove. The pumpkin puree keeps them moist and fluffy. The Chia seeds add a subtle crunch.
Remember chia pets from the 80’s? Chia seeds are the latest “hot” food trend and for good reason.
Chia plants are native to South America and the seeds were prized by the Aztecs and Mayans. In fact “chia” is the ancient Mayan word for “strength.” These super nutritious seeds are high in protein, calcium, magnesium and B vitamins. Chia seeds contain anti inflammatory properties. My stepmom Judy suffers from painful arthritis in her knees. For several months now she has been taking Chia in her morning smoothie and swears this has eliminated her knee pain! She even has my Dad on the daily Chia program.
Almond flour is found in most grocery stores either in the baking section or bulk aisle. I used this local brand.
One cup of pumpkin puree provides you with 7.1 grams of dietary fiber. It is also loaded with potassium, iron, and vitamin E which can boost your immune system. I found raw pumpkin seeds and all the spices below in the bulk bins at New Seasons.
Try this recipe and let me know what you think.
- 1 ripe banana, mashed
- 1 cup pumpkin puree
- 2 eggs, whisked
- 1/4 cup sugar
- 1/2 cup maple syrup
- 1 cup all purpose flour
- 1 cup almond flour
- 1/4 cup chia seeds
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 tsp ground ginger
- 1 tsp. ground cinnamon
- 1/4 cup shelled raw pumpkin seeds
- Preheat oven to 375. Line a 12 cup muffin pan with liners (try these). When I made this recipe it actually filled 14 muffin cups.
- In a large bowl mix banana, pumpkin, eggs, sugar and maple syrup.
- In a separate bowl mix all dry ingredients (flours, chia, baking soda, baking powder, salt, and all spices), but not pumpkin seeds.
- Mix dry ingredients with wet until just combined, do not over mix.
- Using a 1/3 cup measure, fill muffin tins. Sprinkle pumpkin seeds evenly over muffins. I topped mine with a tiny sprinkling of coarse sea salt as well.
- Bake for twenty minutes, or until the tops are slightly browned and feel dry to the touch.
Anne McCranie is a Portland (Sellwood) Oregon based personal trainer and licensed massage therapist. She offers this recipe to tickle your taste buds. Please see your medical professional for specific dietary advice. Anne is not paid to endorse any of these products, she loves them and wants to share them with you.