Pumpkin Flax muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
2 cup, mashed Pumpkin, cooked, boiled, drained, without salt 0.35 cup Sunflower Oil 3 large Egg, fresh, whole, raw 12 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal 2.25 cup Gold Medal Flour, Unbleached, all-purpose (by MRULAND) 2 tsp Baking Soda 1.5 tsp Baking Powder 3 tsp Cinnamon, ground 1 tsp Nutmeg, ground 3 tsp Ginger, ground 2 tsp Ginger Root 0.5 tsp Salt (table) (by CYNDYY1) 1.5 cup Granulated Sugar
Preheat oven to 375.
Whisk together pumpkin puree, eggs and oil. Add sugar. Whisk until well incorporated.
Add one cup flour and the flax. Stir well. Add the rest of the flour, the baking soda, baking powder, spices, salt and finely minced ginger. Mix until incorporated. Divide amongst 21 muffin cups sprayed with Pam.
Bake for 20 minutes at 375
Serving Size: 21 large muffins
Whisk together pumpkin puree, eggs and oil. Add sugar. Whisk until well incorporated.
Add one cup flour and the flax. Stir well. Add the rest of the flour, the baking soda, baking powder, spices, salt and finely minced ginger. Mix until incorporated. Divide amongst 21 muffin cups sprayed with Pam.
Bake for 20 minutes at 375
Serving Size: 21 large muffins
Nutritional Info Amount Per Serving
- Calories: 164.1
- Total Fat: 5.7 g
- Cholesterol: 26.6 mg
- Sodium: 220.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.1 g
- Protein: 3.3 g
Member Reviews