Mini Pumpkin Flax Muffins Recipes

Steps:

• Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
• In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
• Add the sugar-free syrup and vanilla, and mix well.
• With mixer on low, gradually add ground flax 1/3 at a time until well combined.
• Stir in salt, cinnamon and nutmeg.
• Spoon mixture into cups, filling about 2/3 of the way.
• Place in oven and bake for 25 to 30 minutes.
• Cool for 5 minutes before releasing muffins to a wire rack to cool completely.

Steps:

• Preheat Oven to 400 degrees F.
• Mix All dry ingredients and set aside.
• Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
• Fill muffin pan with mix, will be pretty full.
• Bake at 400 for 15-20 minutes.
• Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
• Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
• Doubles easily (if you have a BIG bowl).

Steps:

• Combine all ingredients.
• Lightly grease a 12-muffin pan.
• Distribute mixture in muffin pan and cook for 20 - 25 minutes at 400 degrees F.
• Let stand for 5 minutes and remove muffins from pan.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
• In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

Steps:

• Preheat oven to 350°F.
• Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour.
• Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda.
• In a separate bowl, combine egg whites and pumpkin.
• Mix dry and wet ingredients together until blended.
• Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins.
• Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).

Steps:

• Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.
• Soak raisins in hot water 5 minutes, then drain.
• Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl.
• In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined, then stir in raisins and 2 tablespoons pumpkin seeds.
• Divide batter among muffin cups and sprinkle with remaining seeds. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.