Pumpkin Flax Muffins Recipe

Gold Post Medal for All Time! 677 Posts
November 23, 2016

Pumpkin Flax MuffinsHere is another recipe I found to use my pumpkin puree. A healthy, tasty muffin for breakfast on the go. These will not stay fresh on the counter for long, since they have no preservatives. Take out what you need and freeze the rest.


Prep Time: 10 minutes

Cook Time: 20-25 minutes

Yield: 12 muffins

Source: Shared on Facebook


  • 1 1/2 cup whole wheat flour
  • 1/2 cup ground flaxseed
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp allspice
  • 1/2 cup maple syrup*
  • 1 3/4 cup pumpkin puree
  • 1 large egg
  • 1/4 cup milk
  • 1/4 cup water
  • 1 Tbsp vanilla
  • 1/3 cup virgin coconut oil
  • 1/2 cup raisins
Pumpkin Flax Muffins

*I used the syrup from a can of yams like I used for my cranberry yam bread recipe.


  1. Preheat oven to 400 degrees F.
  2. Mix the dry ingredients and the maple syrup in a bowl.
  3. Pumpkin Flax Muffins
  4. In another bowl combine the wet ingredients and the coconut oil. Mix well.
  5. Pumpkin Flax Muffins
    Pumpkin Flax Muffins

  6. Make a well in the dry ingredients bowl. Add the wet ingredients and mix well, from the bottom up.
  7. Pumpkin Flax Muffins
    Pumpkin Flax Muffins
  8. Fold in the raisins.
  9. Pumpkin Flax Muffins
  10. Put into lined or greased muffin cups.
  11. Pumpkin Flax Muffins
  12. Bake 20 to 25 minutes, or until tops are golden brown.
  13. Pumpkin Flax Muffins
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