pumpkin chia power

Okay i like to bake, for anyone that enjoys baking give this recipe a try. I modified it slightly using Kamut and Spelt Flour, and i used low cal syrup instead of the regular syrup or agave nectar. This is the reason i like these muffins:
Pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current studies link diets rich in foods with beta-carotene to reducing the risk of certain types of cancer and protection against heart disease. Okay i didn't right that my self but they are very good and they have secret Chia Seed Power, which is an amazing seed i have used in allot of my cooking, well mostly my oatmeal in the mornings but, they tasted great, and it fueled my track session. Here is the recipe, if your like me and you like pumpkin pie, try not to dig into the pumpkin puree before you bake the cookies or you wont have enough. And another side note after reading over the ingredients i don't think i used oil, but oh well, they taste great so why fight it. Try adding in some nuts, and if your like Carley you will find a place to put a mini egg or so left over from Easter.
Good Luck.

INGREDIENTS
1 Tbsp. chia seeds, ground (use a coffee or spice grinder)
1 cup whole wheat or whole grain flour
1/2 cup white unbleached flour
2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. baking soda
1/2 tsp. salt
16 oz. can organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
2 eggs
1?4 cup high-quality extra virgin olive oil
1 cup pure maple syrup (or 1?2 cup agave nectar or a combination of the two)
1 Tbsp. vanilla
1/2 cup of chopped walnuts or pecans, optional
Salt and pepper to taste Pre-heat oven to 350°. Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients. Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25–30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in seal able plastic bags in the freezer.