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
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Preheat the Oven: Set your oven to 180°C (350°F).
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Prepare the Muffin Tin: Grease your muffin tin or line with muffin cases.
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Combine Dry Ingredients: In a mixing bowl, combine ground flaxseed, erythritol, baking powder, cinnamon, allspice, ground ginger, ground cloves, nutmeg, and salt.
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Add Wet Ingredients: Stir in melted butter, eggs, pumpkin purée, and vanilla essence. Mix until smooth and combined.
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Fill the Muffin Tin: Evenly distribute the batter into the muffin cups.
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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.
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Cool and Serve: Let the muffins cool before serving.
Notes
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Storage: Keep the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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Freezing: Freeze individually wrapped muffins for up to 3 months.
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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
