About the Recipe
Soft, warmly spiced and packed with simple goodness, these pumpkin spice chia muffins are a delicious way to enjoy Australian-grown chia. Perfect for lunchboxes, weekend baking or a cosy morning with a cup of coffee.
INGREDIENTS
1 cup pumpkin purée
2 eggs
1/3 cup maple syrup or honey
1/3 cup olive oil or melted coconut oil
1 tsp vanilla extract
1 ½ cups plain flour
2 tbsp Australian Superfoods NQ chia seeds
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
¼ cup milk of your choice
Pumpkin seeds, for topping
METHOD
Step 1
Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
Step 2
In a large bowl, whisk together the pumpkin purée, eggs, maple syrup, oil, vanilla and milk.
Step 3
Add the flour, chia seeds, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Gently stir until just combined.
Step 4
Divide the mixture evenly between the muffin cases and sprinkle with pumpkin seeds.
Step 5
Bake for 18–20 minutes, or until golden and a skewer inserted into the centre comes out clean. Allow to cool slightly before enjoying.
LOVE CHIA?
Add a little Australian goodness into your everyday.
