Pumpkin and chia muffins
These Pumpkin and Chia Muffins combine the earthy sweetness of pumpkin with cheddar cheese and scallions for a nutritious snack. Simple to prepare with a mix of wet and dry ingredients, they bake to perfection in just 20-25 minutes.
Cook time 35 min
Prep time 10 min
Ingredients:
1/8 cup scallions2 garlic cloves
2 cups pumpkin
2 cups self-raising flour
1 tsp salt
1 cup cheddar cheese
1 egg
1 cup buttermilk
Create delicious and nutritious Pumpkin and Chia Muffins with this easy-to-follow recipe! These muffins are perfect for a cozy breakfast or a satisfying snack. Packed with the goodness of pumpkin, protein-rich chia seeds, and melty cheddar cheese, they’re a wholesome treat that the whole family will love.
Instructions:
- Finely chop the scallions.
- Mince the garlic cloves.
- Purée the pumpkin if not already done. You can use canned pumpkin purée for convenience.
- In a large mixing bowl, combine the self-raising flour and salt.
- Stir well to ensure the salt is evenly distributed.
- In another mixing bowl, beat the egg.
- Add the puréed pumpkin, buttermilk, chopped scallions, minced garlic, and grated cheddar cheese to the beaten egg.
- Mix thoroughly until all the ingredients are well combined.
- Slowly add the wet mixture to the dry ingredients.
- Stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Spoon the batter evenly into the prepared muffin tray, filling each cup about 2/3 full.
- Place the muffin tray in the preheated oven.
- Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tray for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
With these Pumpkin and Chia Muffins, you can enjoy a wholesome, homemade snack that’s bursting with flavor and packed with nutrients. Perfect for meal prepping or a quick breakfast on the go, these muffins are sure to become a household favorite. Happy baking!
Pumpkin and chia muffins FAQ:
Bake the muffins in a preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
You can substitute buttermilk with a mixture of 1 cup milk and 1 tablespoon vinegar or lemon juice. Let it sit for about 5 minutes before using.
Yes, you can use canned pumpkin puree for convenience. Just make sure it's pure pumpkin and not a pie filling.
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months.
Use a standard 12-cup muffin pan for this recipe. If using mini muffin pans, adjust the baking time to about 10-15 minutes.
Cooking Tips:
- Ensure your pumpkin is cooked and mashed well before mixing it in for a smooth texture.
- Use room temperature ingredients for better blending and even baking.
- You can add spices like cinnamon or nutmeg for an extra layer of flavor.
- Test the muffins for doneness by inserting a toothpick into the center; if it comes out clean, they're ready.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
6 ServingsCalories 270kcal
Protein 11g
Carbohydrates 40g
Fiber 1.77g
Sugar 1.46g
Fat 7g
More recipes
Garlic lemon green beans
A tasty side dish of green beans sautéed with garlic and lemon.
05 May 2026Fast and easy spinach with shallots
Quick sautéed spinach with shallots, perfect for any meal.
05 May 2026Rosemary & potato bread
Delicious rosemary & potato bread, perfect with soups or on its own.
05 May 2026Thai green pork curry
A fragrant Thai green pork curry with sweet potatoes and vegetables.
05 May 2026Roast chicken with cauliflower puree
Succulent roast chicken with apple stuffing and creamy cauliflower puree.
05 May 2026