Mini Pumpkin Flax Muffins
Start your day with a burst of seasonal flavor and wholesome goodness with these Mini Pumpkin Flax Muffins! Perfectly bite-sized, these moist and fluffy muffins bring together the earthy richness of ground flaxseed and the warm spiciness of cinnamon, nutmeg, and ginger. Made with nutrient-rich whole wheat flour and naturally sweetened with pure maple syrup, these treats are a healthier twist on classic pumpkin muffins. Coconut oil and pumpkin puree ensure a tender texture, while a hint of vanilla adds a touch of indulgence. Quick to prepare and ready in just under 30 minutes, these mini muffins are ideal for breakfast on-the-go, snack time, or even a cozy autumn-inspired brunch. Bonus: they're easy to adapt for dairy-free diets and make-ahead freezer-friendly!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.25 cup ground flaxseed
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 1 cup canned pumpkin puree
- 1 unit large egg
- 0.25 cup melted coconut oil
- 0.25 cup pure maple syrup
- 1 teaspoon vanilla extract
- 0.25 cup milk (dairy or non-dairy)
Instructions
Preheat your oven to 350°F (175°C). Grease or line a 24-cup mini muffin tin with paper liners.
In a medium bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, combine the pumpkin puree, egg, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth and well integrated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix as this can make the muffins dense.
Stir in the milk to thin the batter slightly, ensuring it reaches a smooth yet thick consistency.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 48.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1398 mg | 30% | |
*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.
