Pumpkin Flax Seed Muffins

3.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pumpkin Flax Seed Muffins calories by ingredient


Delicious fat free, sugar free muffins for any time of day. Delicious fat free, sugar free muffins for any time of day.
Number of Servings: 12


    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


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.

TAGS:  Snacks |

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    Very Good
    Yum! I used ground flaxseed instead of the whole seeds, just because that was what I had on hand. - 1/9/10