Flaxseed Pumpkin Muffins
Flaxseed Pumpkin Muffins
Servings: 9 Muffins
Ingredients
- 1 Cup Ground Flaxseed
- ½ Cup Pumpkin puree
- ½ Cup monkfruit, allulose or sweetener blend
- 3 Eggs
- ½ Cup Butter melted (or coconut oil if dairy free)
- 1 teaspoon Baking powder ● 1 teaspoon Vanilla extract or paste
- 1 teaspoon Cinnamon ● ½ teaspoon All spice
- 1 teaspoon Ginger ground
- ¼ teaspoon Cloves ground
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- ALTERNATELY--could use 3 tsp pumpkin pie spice rather than individual spices
- OPTIONAL--sugar free or dark chocolate chips, chopped pecans or walnuts
Instructions
1. Preheat the oven to 180C/350F degrees.
2. Grease a muffi n tin (it makes 9 muffins) or use muffin cases.
3. Place all the dry ingredients in a bowl and mix well.
4. Add the butter, eggs, pumpkin and vanilla and optional ingredients if using. Stir until combined thoroughly.
5. Spoon the mixture into the muffin tin.
6. Bake for 20-30 minutes until the tops are firm.