Pumpkin Flax Seed Muffins
Delight in the warm flavors of fall with these nourishing Pumpkin Flax Seed Muffins, a perfect blend of seasonal comfort and wholesome nutrition. Each muffin features earthy pumpkin puree paired with ground flax seeds and rolled oats, creating a hearty texture and a boost of fiber and omega-3s. Spiced with aromatic cinnamon, nutmeg, and ginger, these muffins bring cozy autumn vibes to your kitchen with every bite. Whether enjoyed as a quick breakfast on-the-go or a satisfying snack, this easy recipe comes together in just 35 minutes, making it ideal for busy mornings. Customize with chopped nuts or dried fruits for extra crunch or sweetness, and savor the balance of indulgence and health in each soft, moist muffin. Perfect for meal prep, these muffins also freeze beautifully for a taste of autumn anytime.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups ground flax seeds
- 0.5 cups rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cups pumpkin puree
- 0.75 cups brown sugar
- 0.5 cups milk (dairy or non-dairy)
- 0.25 cups vegetable oil
- 2 units large eggs
- 1 teaspoon vanilla extract
- 0.5 cups chopped nuts or dried fruits (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, ground flax seeds, rolled oats, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until fully combined.
In a separate medium-sized bowl, mix together the pumpkin puree, brown sugar, milk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
If using chopped nuts or dried fruits, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 214 mg | 5% | |
*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.
