Pumpkin Flax muffins

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Nutritional Info
  • Servings Per Recipe: 21
  • 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

View full nutritional breakdown of Pumpkin Flax muffins calories by ingredient


Introduction

Not very sweet, but with lots of spices they are tasty. Not very sweet, but with lots of spices they are tasty.
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

Tips

I just made these, would definately add more spices next time. They are tasty and healthy, but not sweet like commercial muffins.


Directions

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