Flaxseed Pumpkin Muffins

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Why You’ll Love This Recipe

  • Low Carb and Gluten-Free: Each muffin contains only 2g net carbs, making them suitable for low-carb and gluten-free diets.

  • Nutrient-Rich Ingredients: Flaxseed is high in fiber and omega-3 fatty acids, while pumpkin purée provides vitamins and natural sweetness without added sugar.

  • Moist and Flavorful: The combination of spices and pumpkin ensures a moist, flavorful muffin reminiscent of traditional wholemeal varieties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Ground flaxseed

  • Pumpkin purée

  • Erythritol (or preferred low-carb sweetener)

  • Eggs

  • Melted butter

  • Baking powder

  • Vanilla essence

  • Cinnamon

  • Allspice

  • Ground ginger

  • Ground cloves

  • Nutmeg

  • Salt

Directions

  1. Preheat the Oven: Set to 180°C (350°F).

  2. Prepare the Muffin Tin: Grease a muffin tin or line with muffin cases.

  3. Combine Dry Ingredients: In a bowl, mix ground flaxseed, erythritol, baking powder, and spices.

  4. Add Wet Ingredients: Incorporate melted butter, eggs, pumpkin purée, and vanilla essence into the dry mixture, stirring until well combined.

  5. Fill the Muffin Tin: Distribute the batter evenly among the muffin cups.

  6. Bake: Place in the oven for 20-30 minutes, or until the tops are firm.

  7. Cool and Serve: Allow muffins to cool before serving.

Servings and Timing

  • Servings: Makes 9 muffins.

  • Preparation Time: 15 minutes.

  • Cooking Time: 20-30 minutes.

Variations

  • Nut Addition: Fold in chopped pecans or walnuts for added texture and flavor.

  • Spice Adjustments: Use a pre-mixed pumpkin spice blend if specific spices aren’t available.

  • Toppings: Sprinkle pumpkin seeds on top before baking or add a cream cheese frosting after cooling.

Storage/Reheating

  • Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

  • Freezing: Freeze individually wrapped muffins for up to 3 months.

  • Reheating: Warm in the microwave for 20-30 seconds or in a preheated oven at 150°C (300°F) for 5-10 minutes.

FAQs

How do I ensure the muffins aren’t too moist?

Bake for an additional 10 minutes if a firmer texture is desired.

Can I substitute the sweetener?

Yes, any low-carb sweetener like monk fruit can be used in place of erythritol.

Is canned pumpkin purée suitable?

Absolutely, as long as it’s pure pumpkin without added sugars or spices.

Can I make these dairy-free?

Yes, replace butter with melted coconut oil or another plant-based oil.

How should I store leftover muffins?

Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Are these muffins freezer-friendly?

Yes, wrap them individually and freeze for up to 3 months.

Can I add nuts or seeds?

Certainly, adding chopped nuts or sprinkling seeds on top enhances texture and flavor.

What if I don’t have all the spices?

A pre-mixed pumpkin spice blend can be used as a substitute.

Can I use fresh pumpkin instead of canned?

Yes, cook and purée fresh pumpkin, ensuring it’s of similar consistency to canned.

How can I tell if the muffins are done?

Insert a toothpick into the center; if it comes out clean, they’re ready.

Conclusion

Flaxseed Pumpkin Muffins offer a wholesome and flavorful option for those seeking a low-carb, gluten-free treat. Their moist texture, combined with the rich spices and natural sweetness of pumpkin, makes them a delightful addition to any meal or snack time.

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Flaxseed Pumpkin Muffins

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  • Author: Isabella
  • Total Time: 35-45 minutes
  • Yield: 9 muffins
  • Diet: Gluten Free
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Description

These Flaxseed Pumpkin Muffins are a healthy and delicious gluten-free option, perfect for anyone looking for a low-carb breakfast or snack. Made with flaxseed and pumpkin purée, they are packed with fiber, omega-3 fatty acids, and vitamins, offering a moist and flavorful treat without any added sugar. With a hint of spices like cinnamon, ginger, and nutmeg, these muffins are a perfect fall-inspired choice for your diet.

Ingredients

Ground flaxseed

Pumpkin purée

Erythritol (or preferred low-carb sweetener)

Eggs

Melted butter

Baking powder

Vanilla essence

Cinnamon

Allspice

Ground ginger

Ground cloves

Nutmeg

Salt

Instructions

  • Preheat the Oven: Set your oven to 180°C (350°F).

  • Prepare the Muffin Tin: Grease your muffin tin or line with muffin cases.

  • Combine Dry Ingredients: In a mixing bowl, combine ground flaxseed, erythritol, baking powder, cinnamon, allspice, ground ginger, ground cloves, nutmeg, and salt.

  • Add Wet Ingredients: Stir in melted butter, eggs, pumpkin purée, and vanilla essence. Mix until smooth and combined.

  • Fill the Muffin Tin: Evenly distribute the batter into the muffin cups.

  • Bake: Place the muffin tin in the oven and bake for 20-30 minutes, or until the muffin tops are firm and a toothpick inserted comes out clean.

  • Cool and Serve: Let the muffins cool before serving.

Notes

  • Storage: Keep the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

  • Freezing: Freeze individually wrapped muffins for up to 3 months.

  • Reheating: Warm in the microwave for 20-30 seconds or in a preheated oven at 150°C (300°F) for 5-10 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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