Best Flax And Pumpkin Muffins Recipes

FLAX AND PUMPKIN MUFFINS

Steps:

• Combine all ingredients.
• Lightly grease a 12-muffin pan.
• Distribute mixture in muffin pan and cook for 20 - 25 minutes at 400 degrees F.
• Let stand for 5 minutes and remove muffins from pan.

OATMEAL FLAX PUMPKIN MUFFINS

Steps:

• Kick the tires & light the fires to 350 degrees.
• Whisk the dry ingredients together thoroughly in a large bowl.
• Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl. This is where you have to do the main combining of ingredients; pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point. Add the raisins into the wet mixture as well.
• When the two bowls have been mixed completely, make a well in the dry ingredients.
• Pour in the wet and mix slowly until they are just combined.
• Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners. These babies stick to whatever you bake them in. Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large.
• Bake at 350 degrees for 15-17 minutes, until the tops spring back when touched and are perfectly risen and brown.

WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
• Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

PUMPKIN & FLAX SEED MUFFINS

Steps:

• Preheat Oven to 400 degrees F.
• Mix All dry ingredients and set aside.
• Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
• Fill muffin pan with mix, will be pretty full.
• Bake at 400 for 15-20 minutes.
• Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
• Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
• Doubles easily (if you have a BIG bowl).

HEALTHY PUMPKIN FLAX MUFFINS

Steps:

• Mix dry ingredients in a medium bowl.
• Mix wet ingredients in a large mixing bowl.
• Blend / Mix dry ingredients into wet ingredients.
• Let stand at least 10 minutes or cover and refrigerate overnight.
• Divide into 18 Foil Lined muffin tins.
• Bake at 350 for about 25 minutes or until firm.

SPICED PUMPKIN MOLASSES MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
• In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
• Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.