Breakfast/ Desserts & Cakes/ Gluten Free/ Low Carb/ Thanksgiving Recipes

Flaxseed & Pumpkin Muffins

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A batch of 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.

flaxseed pumpkin muffins

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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.

 

 

 

 

Flaxseed Pumpkin Muffins

A low carb and gluten free breakfast muffin
4.34 from 9 votes
Print Pin Rate
Course: Muffins
Cuisine: American
Keyword: Breakfast muffin, gluten free low carb recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 Muffins
Calories: 216kcal
Author: Angela Coleby

Ingredients

MUFFINS

  • 1 Cup Ground Flaxseed
  • 1/2 Cup Pumpkin puree
  • 1/2 Cup Erythritol
  • 3 Eggs
  • 1/2 Cup Butter melted
  • 1 teaspoon Baking powder
  • 1 teaspoon Vanilla essence
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon All spice
  • 1 teaspoon Ginger ground
  • 1/4 teaspoon Cloves ground
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Salt

TOPPING (Optional)

  • 1 oz Cream cheese softened
  • 1 oz Butter softened
  • 2 teaspoons Vanilla essence
  • 2 tablespoons Erythritol ground

Instructions

MAKE THE MUFFINS

  • 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.

TOPPING

  • 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!

Notes

Makes 9 muffins
Nutritional info per muffin - 216 calories, 20g Fat, 6g Protein, 7g Carbs, 5g Fibre, 2g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1Muffin | Calories: 216kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Fiber: 5g

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20 Comments

  • Reply
    Keto Snacks for Weight Loss: 50 On-the-Go Options We Love
    April 17, 2019 at 10:16 am

    […] Flaxseed and Pumpkin Muffins | Divalicious Recipes […]

  • Reply
    Breakfast Flaxseed Muffins - Divalicious Recipes
    January 25, 2019 at 2:12 pm

    […] Flaxseed & Pumpkin Muffins […]

  • Reply
    Camko
    January 4, 2019 at 6:27 am

    Just made these today..,yum and turned out perfect! One of the best keto recipes I’ve tried. great breaking option rather than eggs,

    • Reply
      Angela Coleby
      January 4, 2019 at 8:17 am

      Thank you! I might add pecans to my next batch!

      • Reply
        Emily
        January 12, 2019 at 11:06 am

        I only have stevia granules on hand. Would this work as well. Thanks

        • Reply
          Angela Coleby
          January 12, 2019 at 11:16 am

          Reduce the quantity as stevia can be very sweet. Add a tablespoon at a time and taste test it.

  • Reply
    Valerie
    October 25, 2018 at 2:38 pm

    Made these last night. The batter was a little runny so I added 1/4 cup almond flour and Lily’s chocolate chips 😉 they rose fine and taste great!!

  • Reply
    Christina Lesea
    August 9, 2018 at 2:56 pm

    Can you tell me whether that nutritional information is strictly for only the muffins or if it includes the cream cheese icing as well?

    Thank you; excited to try these!

    • Reply
      Angela Coleby
      August 9, 2018 at 3:01 pm

      Hi, it’s for the muffins only as the topping is optional. I liked them slathered with the topping, the husband like them without. Others have made these with chopped nuts too which I am yet to try!

  • Reply
    Eva
    November 22, 2017 at 1:57 pm

    Thanks for posting the recipe! I am keto and was searching for a low carb /sugar option to bring to Thanksgiving dinner. I made a test batch last night – they taste great warm. Going to increase the amount of spice and maybe add pumpkin pie spice to the list for my next batch!

    • Reply
      Angela Coleby
      November 22, 2017 at 2:08 pm

      Glad you enjoyed them! Hope you have a great Thanksgiving!

  • Reply
    JenniferS
    October 25, 2017 at 11:40 am

    I just made these last night because I was dying for a little sweet fall snack. YUM! I actually changed up the cooking quite a bit, and the recipe only slightly. I increased the spices slightly because I love a really spicy muffin, and increased the salt ever so slightly, and decreased the sugar by about 25%, but then added in about 10 stevia glycinate drops, and a quick dash of apple cider vinegar (maybe a teaspoon or two?) to help the batter react with the baking soda and rise better. I then added the batter to a silicone jumbo muffin container, with a little batter leftover, topped with some chopped walnuts stuck slightly into the batter, and a little cinnamon/ “sugar” powder, and cooked in the microwave until they were fully cooked through (about 5m, 30 seconds for me in a nicer, newer microwave). I popped one out and while it was done, it was a little too moist, so I cooked another minute and it was fine, so I guess the good thing is, it would be difficult to overcook in the microwave.

    I can’t have lactose, so omitted the topping and just added a little butter and another sprinkle of the cinnamon/”sugar”. They rose beautifully, to the top, and were amazing. My daughter who can be picky, asked for another, and then packed another one in her lunch this morning. Not sure if they would have risen the same in the oven, but based on comments including yours, maybe they rise better in the microwave, or maybe it was another factor? In any case, while I generally try to avoid the microwave, we were hungry for a quick snack and didn’t want to wait the 35ish+ minutes including warmup time it would have likely taken in our jumbo muffin tin in the oven. It doesn’t seem to let me post a picture, but filling the jumbo “tin” up halfway with batter allowed it to rise just over the top of the muffin pan, and it didn’t sink back down when i took it out.

    I plan on making these again this weekend for breakfast and adding in a little chopped pear or apple to my daughter’s to make them extra special for her. This will be a keeper recipe, and it allows me to use my giant bag of golden flaxmeal from Costco. I’ll have to try replacing the pumpkin at some point, with something like banana down the road too, as we don’t always have pumpkin on hand; while it wouldn’t be keto friendly, I feel good about my daughter packing these in her lunch and she’s not keto.

    • Reply
      Angela Coleby
      October 25, 2017 at 3:04 pm

      I love the sound of what you did to this and didn’t think about baking it in the microwave! What a great idea! Send me the photos to my email address: contact@divaliciousrecipes.com and I’ll post them to the Facebook page! Glad your daughter enjoyed them too! Nothing better than sneaking some flax into your family’s diet!

      • Reply
        A.Marie
        February 19, 2018 at 9:30 am

        These muffins are AMAZING! I just made them yesterday morning and followed Jennifers microwave instructions. I used a silicone pan and microwaved them for 5 min and 30 sec. I tested one but it was a bit too moist so I added another minute, testing after 30 sec. Popped them out and they were done perfectly. My son ate two of them and said, “these are tasty!” These are going into my Must Make Often recipe file. 🙂

        The addition of the apple cider vinegar was genius on Jennifers part. I was a bit skeptical at first but after doing a bit of research, I realized that she was definitely onto something. The rose to the top of the pan and had a very nice texture.

        • Reply
          Angela Coleby
          February 20, 2018 at 7:23 am

          Glad you enjoyed them and happy to be in your “Must Make Often” file!

  • Reply
    K
    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
    Sophie33
    February 27, 2016 at 6:42 pm

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

  • Reply
    dori
    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! 😉

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