Mini Pumpkin Flax Muffins Recipes

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FLAXSEED PUMPKIN MUFFINS



Flaxseed Pumpkin Muffins image

A low carb and gluten free breakfast muffin

Provided by Angela Coleby

Categories     Muffins

Time 45m

Number Of Ingredients 17

1 Cup Ground Flaxseed
1/2 Cup Pumpkin puree
1/2 Cup Erythritol
3 Eggs
1/2 Cup Butter (melted)
1 teaspoon Baking powder
1 teaspoon Vanilla essence
1 teaspoon Cinnamon
1/2 teaspoon All spice
1 teaspoon Ginger (ground)
1/4 teaspoon Cloves (ground)
1/4 teaspoon Nutmeg
1/4 teaspoon Salt
1 oz Cream cheese (softened)
1 oz Butter (softened)
2 teaspoons Vanilla essence
2 tablespoons Erythritol (ground)

Steps:

  • Preheat the oven to 180C/350F degrees.
  • Grease a muffin tin (it makes 9 muffins) or use muffin cases.
  • Place all the dry ingredients in a bowl and mix well.
  • Add the butter, eggs, pumpkin and vanilla and stir until combine thoroughly.
  • Spoon the mixture into the muffin tin.
  • Bake for 20-30 minutes until the tops are firm.
  • Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
  • When the muffins are cool, spread the topping over them.
  • Eat and enjoy!

Nutrition Facts : ServingSize 1 Muffin, Calories 216 kcal, Carbohydrate 7 g, Protein 6 g, Fat 20 g, Fiber 5 g

OATMEAL FLAX PUMPKIN MUFFINS



Oatmeal Flax Pumpkin Muffins image

Healthy, hearty but still tasty muffins. Almost totally guilt free snackage!

Provided by Karlynn Johnston

Categories     Dessert

Time 25m

Number Of Ingredients 15

1 cup of pumpkin puree
1/2 cup packed brown sugar
1/3 cup unsweetened apple sauce
1/4 cup water
2 eggs
1 cup whole wheat flour
1/2 cup oatmeal
1/4 cup ground flaxseed
1/2 cup raisins
4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 pinch cloves
1/2 teaspoon salt

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.

Nutrition Facts : Calories 134 kcal, Carbohydrate 26 g, Protein 3 g, Fat 2 g, Cholesterol 27 mg, Sodium 116 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

PUMPKIN & FLAX SEED MUFFINS



Pumpkin & Flax Seed Muffins image

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

1 1/2 cups whole wheat flour
1/2 cup ground flax seeds
1 cup oat bran
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 cup Splenda sugar substitute
1 (15 ounce) can pumpkin
2 tablespoons oil
1 1/2 cups milk (1%)

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

MINI PUMPKIN FLAX MUFFINS



Mini Pumpkin Flax Muffins image

Make and share this Mini Pumpkin Flax Muffins recipe from Food.com.

Provided by Caramella Girl

Categories     Quick Breads

Time 40m

Yield 24 mini muffins

Number Of Ingredients 9

2 cups pumpkin puree, unsweetened
1 teaspoon stevia
2 eggs
1/2 cup sugar-free maple syrup, such as pancake, caramel, maple
1 tablespoon vanilla
1 cup flax seed meal
1 pinch salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
  • In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
  • Add the sugar-free syrup and vanilla, and mix well.
  • With mixer on low, gradually add ground flax 1/3 at a time until well combined.
  • Stir in salt, cinnamon and nutmeg.
  • Spoon mixture into cups, filling about 2/3 of the way.
  • Place in oven and bake for 25 to 30 minutes.
  • Cool for 5 minutes before releasing muffins to a wire rack to cool completely.

Nutrition Facts : Calories 35.2, Fat 2.4, SaturatedFat 0.3, Cholesterol 15.5, Sodium 13.9, Carbohydrate 2.1, Fiber 1.4, Sugar 0.3, Protein 1.5

KIM'S VIRTUOUS MINI PUMPKIN MUFFINS



Kim's Virtuous Mini Pumpkin Muffins image

A version of delicious pumpkin muffins without sacrificing flavor or moistness. Enjoy!

Provided by Kimberly Simpson Rice

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 55m

Yield 48

Number Of Ingredients 12

3 cups all-purpose flour
1 ¼ cups white sugar
4 teaspoons baking powder
1 (15 ounce) can pumpkin puree
4 egg whites
1 cup milk
½ cup applesauce
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice, or more to taste
¼ teaspoon ground ginger

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
  • Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.

Nutrition Facts : Calories 57.2 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 0.2 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 141.6 mg, Sugar 6.1 g

MINI PUMPKIN MUFFINS WITH ORANGE DRIZZLE



Mini Pumpkin Muffins with Orange Drizzle image

Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.

Provided by USA WEEKEND Pam Anderson

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 36

Number Of Ingredients 14

1 (15 ounce) can 100% pure pumpkin
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup dark brown sugar
½ cup vegetable oil
2 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup confectioners' sugar
¼ teaspoon finely grated orange zest
4 teaspoons orange juice

Steps:

  • Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray.
  • Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs.
  • Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined.
  • Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 14.2 g, Cholesterol 10.3 mg, Fat 3.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 0.6 g, Sodium 95.4 mg, Sugar 8.1 g

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Top Asked Questions

How to bake pumpkin muffins?
Preheat oven to 350°. Place paper baking cups into miniature muffin pans. Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl. Add flour mixture to pumpkin mixture, stirring just until moistened. Spoon batter into cups, filling two-thirds full.
Are flaxseed pumpkin muffins low carb?
Low sugar pumpkin puree is added to the flax seed flour with a range of spices and a low carb sweetener. I use erythritol for the sweeter but a monk fruit blend works just as well. Due to the density of the flax seed these healthy flaxseed pumpkin muffins will not raise as high as muffins baked with almond flour or coconut flour.
How do you freeze homemade pumpkin muffins?
Freeze unfrosted muffins in an airtight container up to three months. Thaw, and then frost as desired. Preheat oven to 350°. Place paper baking cups into miniature muffin pans. Combine flour and next 7 ingredients in a medium bowl. Combine pumpkin and next 4 ingredients in a large bowl.
How long to bake mini muffins at 325?
Preheat oven to 325°F. Stir all dry ingredients together in a large mixing bowl. Add the remaining ingredients and stir until completely incorporated. Using a silicone muffin pan or a metal muffin pan filled with cupcake liners, fill ¾ full. For mini muffins, bake at 325°F for 15-18 minutes.

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