Flax and Pumpkin Muffins
Packed with wholesome ingredients and warm autumnal flavors, these Flax and Pumpkin Muffins are the perfect balance of nutrition and indulgence. Featuring nutrient-rich ground flaxseed blended with pure pumpkin puree, these moist and fluffy muffins are spiced with cinnamon and nutmeg for a cozy, aromatic allure. A touch of brown sugar lends just the right amount of sweetness, while optional chopped walnuts or pecans add a delightful crunch. Ready in under 40 minutes and easy to make in one bowl, these muffins are an ideal grab-and-go breakfast, snack, or seasonal treat. Whether you're craving a healthier baked good or a pumpkin spice fix, this recipe delivers delicious results every time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 cups Pumpkin puree
- 0.75 cups Brown sugar
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cups Milk (any type)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the all-purpose flour, ground flaxseed, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together until evenly blended.
In a separate medium-sized bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and creamy.
Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix—it's okay if a few lumps remain.
If using, fold in the chopped walnuts or pecans to the batter for added texture and flavor.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 3/4 of the way full.
Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to finish cooling completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.0 g | 227% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2499 mg | 109% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 119.7 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 456 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
