Healthy Pumpkin Spice Flax Seed Muffins Recipes

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.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

HEALTHY PUMPKIN SPICE + FLAX SEED MUFFINS

Steps:

• Preheat oven to 350 degrees Grease a jumbo 6 count muffin tin with coconut oil or line each cup with parchment paperWhisk the coconut oil, honey and coconut sugar together. Add the egg whites and whisk well. Stir in the pumpkin purée, oat milk, pumpkin spice blend, cinnamon, baking soda, vanilla extract and Himalayan sea salt. Gently whisk in the oat flour, oats, flax seeds, hemp hearts, pumpkin seeds and walnuts. Fold in the apples and the dates. Do not overmix.Divide the batter evenly between the six muffin cups. Add 1/2 cup of oats, 1 tsp pumpkin pie spice, 1 tbsp coconut sugar, 2 tbsp pumpkin seeds and 1 tbsp flax seeds to a bowl and mix well. Generously sprinkle the tops of the muffins with the oat topping. Bake muffins for 20 minutes or until a toothpick inserted into a muffin comes out clean.

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 350F. Place cupcake liners in a 12-cup muffin tin.
• In a medium bowl, combine ground flax and 5 tbsp water. Set aside for 5 minutes to thicken.
• In a large bowl, combine flours, pumpkin pie spice, baking powder, baking soda and salt.
• Add to flax mixture: Pure Pumpkin, maple syrup, olive oil, plant milk and vanilla extract. Whisk to combine.
• Pour pumpkin mixture into dry ingredients and mix just until combined. Scoop into prepared pan and top with pumpkin seeds.
• Bake for 25 to 30 minutes, until a cake tester inserted in the center of a muffin comes out clean.
• Cool on a wire rack.

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.

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).

PUMPKIN-SEED MUFFINS

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.