Downeast Maine Pumpkin Flax Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 1 - 1/2 cups white sugar 1 - 1/2 cups Stevia 3 - 1/2 cups all-purpose flour 1 cup flax seed meal2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or prepare three muffin pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water, Stevia and sugar until well blended. In a separate bowl, whisk together the flour. flax meal, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 25 minutes (50 minutes for loaves) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Alternate preparation ideas: add 1 tsp vanilla, increase ginger to 3/4 tsp, add toasted pecans and dried cranberries. Reduce sugar to 2 c.
Serving Size: 1 muffin
In a large bowl, mix together pumpkin puree, eggs, oil, water, Stevia and sugar until well blended. In a separate bowl, whisk together the flour. flax meal, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 25 minutes (50 minutes for loaves) in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Alternate preparation ideas: add 1 tsp vanilla, increase ginger to 3/4 tsp, add toasted pecans and dried cranberries. Reduce sugar to 2 c.
Serving Size: 1 muffin
Nutritional Info Amount Per Serving
- Calories: 202.7
- Total Fat: 10.0 g
- Cholesterol: 26.6 mg
- Sodium: 226.0 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 2.1 g
- Protein: 3.6 g
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