Pumpkin Cranberry Chia Breakfast Muffins Recipe RachelPharlain Recipe

Name: Pumpkin Cranberry Chia Breakfast Muffins Recipe RachelPharlain
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups organic whole-wheat pastry flour; 1 cup organic oats; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon organic cinnamon; 1/3 cup organic agave nectar; 1/3 cup rice oil, safflower, or canola oil; 1 cup organic roasted and pureed pumpkin (canned will work too); 3/4 cup chia gel; 1/4 cup cranberry juice; 1/2 cup dried cranberries

Servings: persons

1 1/4 cups organic whole-wheat pastry flour
1 cup organic oats
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon organic cinnamon
1/3 cup organic agave nectar
1/3 cup rice oil, safflower, or canola oil
1 cup organic roasted and pureed pumpkin (canned will work too)
3/4 cup chia gel
1/4 cup cranberry juice
1/2 cup dried cranberries

1
Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners
2
In a medium bowl combine all dry ingredients
3
In a small bowl, whisk together all wet ingredients
4
Add wet to dry and mix gently just until moistened
5
Fold in dried cranberries
6
Divide evenly into a 12-cup muffin tin (approximately heaping 1/2 cup scoop per muffin)
7
Bake for about 18 minutes or until a wooden toothpick comes out clean
8
Let cool for at least 30 minutes

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups organic whole-wheat pastry flour, 1 cup organic oats, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Pumpkin Cranberry Chia Breakfast Muffins Recipe RachelPharlain falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cranberry Chia Breakfast Muffins Recipe RachelPharlain

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