Pumpkin Flax Seed Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
• Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
• Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.

Steps:

• Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
• Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
• Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.

Steps:

• Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
• Stir milk and vinegar together in a small bowl.
• Mix whole wheat flour, all-purpose flour, oats, baking soda, ginger, baking powder, cinnamon, nutmeg, and salt in a large bowl.
• Whisk pumpkin, brown sugar, white sugar, vegetable oil, and egg together in a separate bowl; beat in milk mixture until smooth. Stir flour mixture into pumpkin mixture until just combined. Fold in fresh and dried cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pan for 5 minutes before removing to 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:

• Mix together flax seed, oat bran, sugar, baking soda and powder, salt and cinnamon.
• Stir in carrots, apples, raisins, and nuts.
• Combine milk, eggs, vanilla.
• Pour wet ingredients into dry.
• Stir until dry ingredients are moistened.
• Do not over mix.
• Fill muffin cups 3/4 full.
• Bake at 350°F for 15-20 minutes.

Steps:

• Heat oven to 400ºF.
• Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
• Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
• Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
• Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.

Steps:

• Preheat oven to 375 degrees F. Combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking soda, salt and baking powder in medium bowl. Whisk together pumpkin, apple, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until moistened. Stir in cranberries and flax seed. Portion into greased muffin cups or use paper liners. Sprinkle with walnuts.
• Bake for 20 to 25 minutes or until wooden pick inserted into center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
• In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
• In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
• Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Steps:

• Mix dry ingredients in a medium bowl.
• Mix wet ingredients in a large mixing bowl.
• Blend / Mix dry ingredients into wet ingredients.
• Let stand at least 10 minutes or cover and refrigerate overnight.
• Divide into 18 Foil Lined muffin tins.
• Bake at 350 for about 25 minutes or until firm.

Steps:

• Preheat oven to 350°F.
• Grind flax seeds.
• Mix first 6 ingredients together.
• Add milk and egg.
• Spray muffin pan with cooking spray or use liners.
• Fill until 3/4 full.
• Bake at 350 F for 25-30 minutes.