Pumpkin Flaxseed Muffins

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.3
  • Total Fat: 9.0 g
  • Cholesterol: 36.3 mg
  • Sodium: 368.9 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 5.2 g

View full nutritional breakdown of Pumpkin Flaxseed Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    Whole Wheat Flour, 0.5 cup
    All Purpose Unbleached Flour, 0.5 cup
    Flaxseed, measure 2 tbsp whole, then grind
    Whole Wheat Flour, approx. 0.33 cup (to fill flaxseeds to 1/2 cup)
    Baking Powder, 2 tsp
    Baking Soda, 1 tsp
    Salt, .5 tsp
    Cinnamon, ground, 1 tsp
    Ginger, ground, 1 tsp
    Nutmeg, ground, .5 tsp
    Raisins, .5 cup (not packed)
    Egg, fresh, 2 large
    Pumpkin, cooked, 1.33 cup, mashed
    Half and Half Cream, 2 tbsp
    Pumpkin Seeds, .25 cup
    Sunflower Seeds, without salt, .25 cup, hulled
    Hemp seed nuts, 2 tbsp


1. Combine dry ingredients, make well in centre of bowl
2. Beat eggs, mix in sugar, pumpkin, oil, & cream.
3. Pour into well. Stir only to moisten, adding seeds, raisins.
4. Fill greased muffin cups 3/4 full.
5. Bake at 400 degrees F for 20 to 25 minutes
6. Let stand 5 minutes. Remove from pan.

Makes 12 muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user RUTH103.

TAGS:  Snacks |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.