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.
These delicious muffins are only 2g net carbs each because of the high fibre content of flaxseed. The pumpkin puree helps with the sweetness without adding sugar to the muffins and also keeps the muffins moist. Enjoy these muffins for breakfast or a treat on the go.
HOW TO MAKE FLAXSEED PUMPKIN MUFFINS
These healthy pumpkin muffins are made with ground flaxseed. I’ve used both golden flaxseed and pure flaxseed meal for different colours. Flaxseed can yield a moist but hearty muffin which taste almost like a wholemeal wheat muffin. These muffins are very moist and remind me slightly of a carrot cake.
Low sugar pumpkin puree is added to the flax seed flour with a range of spices and a low carb sweetener. I use erythritol for the sweeter but a monk fruit blend works just as well.
Due to the density of the flax seed these healthy flaxseed pumpkin muffins will not raise as high as muffins baked with almond flour or coconut flour. The mixture can happily hold the addition of chopped nuts such as pecans or walnuts without the nuts sinking to the bottom of the muffin.
HEALTHY FLAX MUFFINS
The Chief Taster enjoyed them and did not complain about the flax seed (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.
I mix my muffins up with a scatter of pumpkin seeds on the top of some and a cream cheese topping over others. Both are delicious.
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If you don’t have all the spices you could use a ready mixed pumpkin spice as that is much the same.
OTHER MUFFINS TO BAKE:
Flaxseed Pumpkin Muffins
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
Nutrition
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22 Comments
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CAROL POPE
November 13, 2019 at 3:38 pmI just made these for breakfast. They were great. I should have baked them a bit longer though. They are easy and quick to put together. I am thinking about trying to add just a bit of say coconut flour so they are not quite so undone in the middle.
Angela Coleby
November 13, 2019 at 9:50 pmGlad you enjoyed them and hopefully the next batch will be a winner!
Camko
January 4, 2019 at 6:27 amJust made these today..,yum and turned out perfect! One of the best keto recipes I’ve tried. great breaking option rather than eggs,
Angela Coleby
January 4, 2019 at 8:17 amThank you! I might add pecans to my next batch!
Emily
January 12, 2019 at 11:06 amI only have stevia granules on hand. Would this work as well. Thanks
Angela Coleby
January 12, 2019 at 11:16 amReduce the quantity as stevia can be very sweet. Add a tablespoon at a time and taste test it.
Valerie
October 25, 2018 at 2:38 pmMade 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!!
Christina Lesea
August 9, 2018 at 2:56 pmCan 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!
Angela Coleby
August 9, 2018 at 3:01 pmHi, 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!
Eva
November 22, 2017 at 1:57 pmThanks 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!
Angela Coleby
November 22, 2017 at 2:08 pmGlad you enjoyed them! Hope you have a great Thanksgiving!
JenniferS
October 25, 2017 at 11:40 amI 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.
Angela Coleby
October 25, 2017 at 3:04 pmI 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: [email protected] 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!
A.Marie
February 19, 2018 at 9:30 amThese 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.
Angela Coleby
February 20, 2018 at 7:23 amGlad you enjoyed them and happy to be in your “Must Make Often” file!
K
September 24, 2017 at 3:54 pmI 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!!
Angela Coleby
September 24, 2017 at 4:07 pmThat’s a good idea and I might be able to force feed the husband a mini one!
Sophie33
February 27, 2016 at 6:42 pmAnother amazing recipe,..Love the cream cheese topping too! MMMMMM! 🙂
dori
February 18, 2016 at 9:24 amOoooo looks good. Pumpkin flavored anything <3 <3 <3
Angela Coleby
February 18, 2016 at 9:32 amGlad 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! 😉