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–+ servings

Liv's Pumpkin Flax Muffins

Olivia Daly
These healthy whole grain pumpkin flax muffins have the most tender crumb and are packed full of pumpkin spice flavours.
4.80 from 5 votes
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 2 cups (240g) whole wheat flour
  • 1/2 cup (40g) ground flaxseed
  • 2 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 2/3 cup (120g) brown sugar, packed
  • 1/2 cup (90g) canola oil
  • 1 3/4 cup (350g) pumpkin puree
  • 1/3 cup (75g) unsweetened oat milk (or any milk)
  • 1 tsp vanilla extract
  • Zest from 1 lemon

Instructions
 

  • Preheat your oven to 350 degrees. Line or spray 12 muffin tins.
  • In a medium mixing bowl, combine the flour, ground flaxseed, baking powder, baking soda, ground cinnamon, ground cloves, ground allspice, ground cardamom, ground nutmeg and salt. Set aside.
  • In a large mixing bowl, whisk together the eggs and brown sugar for 30 seconds.
  • Add in the canola oil, pumpkin puree, milk and vanilla extract. Whisk until combined. Whisk in the lemon zest.
  • Pour the dry ingredients into the wet mixture and fold together until just combined. Don't overmix or you'll end up with tough, dense muffins.
  • Divide the batter among 12 muffin tins and bake for 20-23 minutes or until a toothpick comes out clean.
  • Let the muffins cool in the tins for 5 minutes then fully cool on a cooling rack. Store in an airtight container for up to 3 days or in the freezer for up to 3 months. Enjoy!!
Keyword healthy pumpkin flax muffins, healthy pumpkin muffins, pumpkin flax muffins, pumpkin muffins, whole wheat pumpkin muffins
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