Dark Chocolate Salba Chia Pumpkin Muffins

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1 ½ C of whole-wheat flour

1 ½ C of all-purpose flour

5 teaspoons of pumpkin pie spice

2 teaspoons baking soda

1-½ teaspoons of salt

1 can of pumpkin pie filling

3 C of sugar (preferably white)

½ C of Vegetable oil

½ C of water

4 Large eggs (or sub for Salba chia “eggs” – 2 TBS of chia with 1 TBS of water, let sit for 10 minutes = 1 egg)

¼ C of Dark Chocolate covered Salba Chia Seeds (set 2 TBS aside to top muffins)

* Nutella Chocolate Spread (optional)




Preheat oven to 330 degrees F. Grease 24 muffin cups or line with paper liners.

Mix whole-wheat flour, all-purpose flour, pumpkin pie spice, baking soda, and salt together in a large bowl. Whisk pumpkin pie filling, sugar, oil, water, chocolate salba chia seeds, and eggs together in a separate bowl until just mixed. Stir flour mixture, about 1/4 cup at a time, into pumpkin mixture until batter is just combined. Fill muffin cups with batter just below the brims.


Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins on a wire rack. Spread with optional chocolate sauce and sprinkle leftover Dark chocolate Salba Chia seeds over the top.