Pumpkin and chia muffins
Delight in the savory goodness of our Pumpkin and Chia Muffins! Made with fresh pumpkin, sharp cheddar cheese, and a hint of scallions and garlic, these muffins are perfectly fluffy and full of flavor. Easy to whip up with self-raising flour and buttermilk, they're a nutritious and delicious snack or breakfast option.
- 24 Mar 2025
- Cook time 35 min
- Prep time 10 min
- 6 Servings
- 8 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 270kcal | 14% |
| Protein | |
| Protein 11g | 8% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 1.77g | 5% |
| Sugar 1.46g | 1% |
| Fat | |
| Fat 7g | 9% |
| Saturated 3.57g | 12% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 40mg | 7% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.15mg | 12% |
| Vitamin B3 1.05mg | 7% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.26ug | 11% |
| Vitamin C 3.90mg | 4% |
| Vitamin E 0.64mg | 4% |
| Vitamin K 1.04ug | 1% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.17mg | 18% |
| Iron, Fe 1.10mg | 10% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 240mg | 7% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 440mg | 30% |
| Zinc, Zn 1.43mg | 13% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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