Healthy Pumpkin Chia Muffins

By Rena |

These Healthy Pumpkin Chia Muffins are easy to make and so delicious! Made with almond flour, gluten-free flour, coconut oil, and some fun spices. They are light, fluffy, Gluten free, Dairy free, and would make a great snack or dessert for the kids. Fall is literally around the corner and this recipe is a must try.
Healthy Pumpkin Muffins

Healthy Pumpkin Chia Muffins

Making these are so much fun. The kids love measuring things up and adding them into bowls and these Healthy Pumpkin Chia Muffins is the perfect recipe to try and get the kids involved.

Healthy Pumpkin Muffins Recipe

A great tip for you guys when making these Healthy Pumpkin Chia Muffins is as you start to measure out the ingredients, grab two bowls and measure out the dry ingredients in one bowl then measure out the wet ingredients in another bowl.  Then it will be a simple add wet and dry ingredients together and mix.

If you don’t have almond flour you can use whole wheat instead if you don’t care for making these gluten-free. If you need this Gluten-free then just add more Gluten free flour. Another great topping to try in place of the almonds would be some dark chocolate chips or some frozen cranberries. Have these Healthy Pumpkin Chia Muffins goodness in the morning with a cup of coffee and kickstart your day happy!

Pumpkin Muffins Recipe

If you make this Healthy Pumpkin Chia Muffins and you like it please share it on Pinterest.

Here is another Pumpkin Muffin recipe you can try: HEALTHIER PUMPKIN MUFFINS

How to make these Healthy Pumpkin Chia Muffins:

Healthy Pumpkin Chia Muffins

Gluten Free Pumpkin Muffins

Made with almond and gluten-free flour. Light, fluffy and easy to make with all the right fall flavors. 
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 225kcal
Author: Rena

Ingredients

  • 1/2 Cup Almond Flour
  • 1/2 Cup Gluten-free Flour
  • 1/2 Cup Pumpkin Puree
  • 2 Tbsp Honey
  • 3 Tbsp Granulated Sweetener (Truvia)
  • 2 Tbsp Chia Seeds
  • 1 Tsp Vanilla Extract
  • 1 Tsp Pumpkin Spice
  • 1 tsp Cinnamon
  • 2 Eggs
  • 1/4 Cup Almond milk
  • 2 Tbsp Coconut oil Melted
  • 1 Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 1/4 Cup Slivered almonds
  • 1/8 Tsp Salt

Instructions

  • Preheat oven to 350 F and prepare a muffin tin with 6 liners.
     
  • In a large bowl, whisk together the eggs, milk, coconut oil, vanilla, honey, and pumpkin until smooth.
  • Add in the remaining dry ingredients (except almonds) and mix until batter forms.
  • Transfer the batter to the liners, top with slivered almonds and bake for 20-22 minutes or until a toothpick comes out clean.
  • Let cool and serve.

Notes

  • As you start to measure out the ingredients, grab two bowls and measure out the dry ingredients in one bowl then measure out the wet ingredients in another bowl.  Then it will be a simple add wet and dry ingredients together and mix.
  • Make sure all of your wet ingredients are at room temperature.
  • If you don't have almond flour you can use whole wheat instead if you don't care for making these gluten-free. If you need this Gluten-free then just add more Gluten free flour. 
  • Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled. 
  • Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has a completely different flavor. 
  • Use baking soda not baking powder.
  • Don't overmix your batter as this will yield tougher muffins. 
  • To make dairy free use flax eggs.
  • Don’t over bake the muffins. Take them out with a toothpick inserted into the center comes out clean.

Nutrition

Calories: 225kcal | Carbohydrates: 27g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 190mg | Potassium: 194mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3255IU | Vitamin C: 0.8mg | Calcium: 132mg | Iron: 1.9mg
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