FLAXSEED PUMPKIN MUFFINS
A low carb and gluten free breakfast muffin
Provided by Angela Coleby
Categories Muffins
Time 45m
Number Of Ingredients 17
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
Healthy, hearty but still tasty muffins. Almost totally guilt free snackage!
Provided by Karlynn Johnston
Categories Dessert
Time 25m
Number Of Ingredients 15
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
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
MINI PUMPKIN FLAX MUFFINS
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
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
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
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
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
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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