Pumpkin Walnut and Flax Breakfast Muffins
Start your morning right with these wholesome Pumpkin Walnut and Flax Breakfast Muffins, a perfect blend of fall-inspired flavors and nourishing ingredients. Each moist and tender bite is packed with nutrient-rich pumpkin puree, earthy ground flaxseed, and crunchy chopped walnuts, offering a satisfying breakfast or snack that's bursting with flavor and texture. Enhanced with warm cinnamon and nutmeg, these muffins are naturally sweetened with a touch of brown sugar and applesauce, making them both delicious and guilt-free. They come together in just 35 minutes and can be topped with rolled oats for an extra hearty finish. Perfect for busy mornings, these muffins are easy to make ahead, store well, and provide a nutritious boost of fiber, protein, and healthy fats to keep you energized throughout the day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Ground flaxseed
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Cinnamon
- 0.5 teaspoons Nutmeg
- 1 cups Pumpkin puree
- 0.75 cups Brown sugar
- 0.5 cups Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts
- 0.25 cups Optional - rolled oats (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate medium-sized bowl, combine the pumpkin puree, brown sugar, applesauce, egg, and vanilla extract. Whisk until smooth and well combined.
Slowly pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. If using, sprinkle the tops with rolled oats for added texture.
Bake in the preheated oven 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 let them cool in the pan for 5 minutes, then transfer 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 freeze for longer storage.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 16.9 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 162 mg | 3% | |
*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.
