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Pumpkin, Chia and Sunflower Seed Muffins
Pumpkin, Chia and Sunflower Seed Muffins

Pumpkin, Chia and Sunflower Seed Muffins

30 Min(s)
10 Min(s) Prep
20 Min(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
3/4 cup each sugar, wheat bran and whole wheat flour
2 Tbsp. ground flax seed
1 tsp. each CALUMET Baking Powder, baking soda and pumpkin pie spice
1/2 tsp. salt
2 Tbsp. chia seeds, divided
2 eggs
1 cup canned pumpkin
1/2 cup plain yogurt
1/3 cup oil
1 Tbsp. sunflower kernels
1 Tbsp. pumpkin seeds
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Let's Make It
1
Heat oven to 400ºF.
2
Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
3
Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
4
Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
5
Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 260mg
11%
Total Carbohydrates 29g
11%
Dietary Fibers 6g
21%
Sugars 25g
50%
Protein 6g
12%
Vitamin A
60%
Vitamin C
2%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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