Pumpkin Chia Seed Muffins

If your favorite coffee shop is serving pumpkin spice lattes, you know fall is on the way!  Here we’ve brought yummy pumpkin and perfect spice mix to healthy (and easy) Pumpkin Chia Seed Muffins.  The whole house was raving about these (and dishing them out to friends), so be ready to make multiple batches!  Oh, yeah…and your kitchen will smell like heaven!

Pumpkin Chia Seed Muffins

Makes: 18 muffins


  • 1 stick (1/2 cup) butter, melted
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup pure maple syrup (or honey)
  • 1/4 cup milk (sub almond, oat, or other milk as desired)
  • 2 eggs
  • 1 tsp vanilla
  • 1-1/2 cup flour (I used organic whole grain but feel free to use another variety)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 Tbsp chia seeds
  • 2 Tbsp cocoa nibs
  • 1/2 – 3/4 cup dark chocolate chips


Preheat oven to 350 degrees.  Prepare a standard-size muffin pan by greasing or using paper liners.  In a large bowl, combine all wet ingredients until smooth: butter, pumpkin puree, maple syrup (or honey), milk, eggs, and vanilla.  In a separate small bowl, combine remaining ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.  Slowly combine flour mixture with pumpkin mixture until well mixed but careful to prevent over-mixing.  Gently fold in chia seeds, cocoa nibs, and chocolate chips.  Distribute into muffin pan – evenly filling cups to about 3/4 full.  Bake for 18-20 minutes until a toothpick inserted in the center of the muffin comes out clean.

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Cole Bershback

Cole is a wife and mom of three. As a Registered Dietitian, certified yoga instructor, and Unbeatable Mind Coach, she has committed her life to wellness and the pursuit of our highest potential. If grit and love had a child, it would be Cole Bershback.