Breakfast/ Desserts & Cakes/ Gluten Free/ Low Carb

Flaxseed & Pumpkin Muffins

Flaxseed pumpkin muffins make a healthy breakfast or a snack on the go.  Low carb and gluten free these are a great way to start the day.

I had a large batch of pumpkin puree and thought I’d bake some muffins with it.  Although I already have a pumpkin and coconut flour muffin recipe I thought I’d try something with ground flaxseed for lower carbs.  These muffins are very moist and remind me slightly of a carrot cake.   I served mine with a vanilla cream cheese topping but that is optional.

The muffins did not rise as much as I had hoped but they were still delicious and the flat top was easier to spread the topping!  If I made this again, I might try using baking soda instead of baking powder to see if a change in raising agent would make a difference.   The Chief Taster enjoyed them and did not complain about the flaxseed (which makes a change).  He did find them a bit “moist” so you might want to bake them an additional 10 minutes if you want a more firmer inside to your muffin.

If you don’t have all the spices you could use a ready mixed pumpkin spice as that is much the same.

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Flaxseed & Pumpkin Muffins

  • Servings: 2-4
  • Difficulty: easy
  • Print


1 cup ground flaxseed

1/2 cup pumpkin puree

1/2 cup erthyritol (or sugar substitute of your choice)

3 eggs

1/2 cup butter, melted

1 tspn baking powder

1 tspn vanilla essence

1 tspn ground cinnamon

1/2 tspn ground all spice

1 tspn ground ginger

1/4 tspn ground cloves

1/4 tspn ground nutmeg

1/4 tspn salt

TOPPING (optional)

25g cream cheese, at room temperature

25g butter, at room temperature

2 tspn vanilla essence

2 tblspn ground erthyritol (or sweetener of your choice)

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  • 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.
  • To make the topping, simply 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!

Makes 9 muffins

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Nutritional info per muffin – 216 calories, 20g Fat, 6g Protein, 7g Carbs, 5g Fibre, 2g Net Carbs

flaxseed pumpkin


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  • Reply
    September 24, 2017 at 3:54 pm

    I think these would be better as mini muffins (just a little bite!) or maybe they need separate eggs with the egg whites whipped in order to make them a little fluffier. The taste is great though, and I was happy to find a recipe where I could use flax seeds!!

    • Reply
      Angela Coleby
      September 24, 2017 at 4:07 pm

      That’s a good idea and I might be able to force feed the husband a mini one!

  • Reply
    Flaxseed & Pumpkin Muffins - Low Carb Yogurt
    March 19, 2016 at 10:01 am

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  • Reply
    February 27, 2016 at 6:42 pm

    Another amazing recipe,..Love the cream cheese topping too! MMMMMM! 🙂

  • Reply
    February 18, 2016 at 9:24 am

    Ooooo looks good. Pumpkin flavored anything <3 <3 <3

    • Reply
      Angela Coleby
      February 18, 2016 at 9:32 am

      Glad to hear! I’ve got a couple more pumpkin recipes to post too! I made a pumpkin ice cream that I’d fight my grandma for the last bowl! 😉

    Leave a Reply to Angela Coleby Cancel reply

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