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.
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 per serving
6 ServingsCalories 270kcal
Protein 11g
Carbohydrates 40g
Fiber 1.77g
Sugar 1.46g
Fat 7g
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