Pumpkin Flax Seed Muffins

Name: Pumpkin Flax Seed Muffins Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 12
Ingredients: One 15 oz. can pure pumpkin; 1 1/4 cups whole wheat flour; 1/4 cup all purpose flour; 1/2 cup fat-free egg substitute ( like Egg Beaters); 3/4 cup Splenda ( don't substitute another brand); 1/4 cup sweetened dried cranberries; 2 1/2 tsp. baking powder; 1 1/2 tsp. cinnamon; 1/2 tsp salt; 1/2 tsp. allspice; 1/3 cup flax seeds; 1 tsp. vanilla extract; 1/4 cup Vermont Sugar Free Maple Syrup

(2)

Minutes to Prepare: 5
Minutes to Cook: 15

Number of Servings: 12

Ingredients

One 15 oz. can pure pumpkin1 1/4 cups whole wheat flour1/4 cup all purpose flour1/2 cup fat-free egg substitute ( like Egg Beaters)3/4 cup Splenda ( don't substitute another brand)1/4 cup sweetened dried cranberries2 1/2 tsp. baking powder1 1/2 tsp. cinnamon1/2 tsp salt1/2 tsp. allspice1/3 cup flax seeds1 tsp. vanilla extract1/4 cup Vermont Sugar Free Maple Syrup

Directions

Makes 12 muffins.

Preheat oven to 350 degrees.
Combine all dry ingredients in a large bowl. Chop cranberries and add to dry ingredients to coat all pieces well to keep from sticking together.

Combine all wet ingredients and stir into dry ingredients. Add flax seeds and stir well to mix. Mixture will be stiff.

Spray a 12 cup muffin tin with cooking spray. Evenly fill the muffin tin with batter. Bake just until the muffins are firm on top - about 15 minutes. Do not over cook.

Remove from tin immediately and cool on a wire rack.

Number of Servings: 12

Recipe submitted by SparkPeople user HAIRBIZ.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 109.2
Total Fat: 2.0 g
Cholesterol: 0.1 mg
Sodium: 221.1 mg
Total Carbs: 21.7 g
Dietary Fiber: 4.6 g
Protein: 4.4 g

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Member Reviews

PRSPLACE
I made these today and really liked the flavor. I did make 12 muffins and they are a nice size. The texture is a bit gummy and the flax seeds were a bit too chewy. If I make these again I will use ground flax as someone else mentioned. - 5/27/19
SCOUT1222
Yum! I used ground flaxseed instead of the whole seeds, just because that was what I had on hand. - 1/9/10