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Chia Seed and Pumpkin Muffins with Pecans

There’s very little sugar in these gluten-free muffins, so even with frosting they make a nutritious breakfast.

Serves 10
Ready in 70 mins
Prep time 15 mins
Cooking time 25 mins
Chill time 30 mins
288 calories per serving


> 1 (15 oz) can pumpkin puree
> 1/3 cup maple syrup
> 2 cups almond meal
> 3 eggs
> 2 tsp baking powder
> 2 tsp ground cinnamon
> 1/2 tsp ground ginger
> 1/4 tsp salt
> 2 tbsp chia seeds
> 1/2 cup chopped pecans
> 6 oz cream cheese, softened


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 puree, ¼ cup maple syrup, almond meal, eggs, baking powder, 1 tsp cinnamon, ginger, salt and 1 tbsp chia seeds and beat with a wooden spoon until smooth. Stir in chopped nuts.
Divide mixture among the 10 cupcake liners. Bake 25 min. Remove muffins from pan and allow to cool 30 min. on a wire rack.
While muffins bake, combine the reserved pumpkin puree, cream cheese and remaining cinnamon and maple syrup. Cover and chill until muffins are ready to be frosted
Spoon pumpkin-cream cheese mixture into a piping bag with a star tip and pipe on top of muffins. Sprinkle with remaining chia seed.


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

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