Best Pumpkin Flax Seed Muffins Recipes
PUMPKIN & FLAX SEED MUFFINS
Make and share this Pumpkin & Flax Seed Muffins recipe from Food.com.
Provided by rachel.waugh
Categories Quick Breads
Time 36m
Yield 24 Muffins, 24 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9
WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
PUMPKIN-SEED MUFFINS
Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
- Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
- Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.
HEALTHY PUMPKIN FLAX MUFFINS
This recipe was a culmination of trying to get the perfect healthy muffin. I searched and couldn't find exactly what I was looking for. So I created this recipe to fit my diet and what I wanted in the muffin, and more importantly, not in the muffin (like sugar). Surprisingly, they were a hit with my men's group. Even my picky son likes them. The consistency is different then a regular carb loaded muffin, moister actually. You can sub vanilla unsweetened soy milk for the almond milk if you wish.
Provided by Chef JVDreamWorker
Categories Breads
Time 45m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 78, Fat 3, SaturatedFat 0.6, Cholesterol 41.3, Sodium 242, Carbohydrate 9.7, Fiber 2.2, Sugar 1.1, Protein 3.7
FLAX AND PUMPKIN MUFFINS
This is just another iteration of a healthy muffin recipe. Don't expect a bakery muffin - these are hardcore.
Provided by cathianne
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 137.1, Fat 7.2, SaturatedFat 1, Cholesterol 15.5, Sodium 69.7, Carbohydrate 16.6, Fiber 2.8, Sugar 4.4, Protein 3.1
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