Why I Love This Recipe

I appreciate this recipe for its simplicity and health benefits. The combination of flaxseed and pumpkin not only provides a satisfying texture but also delivers a dose of essential nutrients. The muffins are naturally sweetened with erythritol, making them suitable for those watching their sugar intake. Plus, the warm spices add a comforting flavor that pairs perfectly with a morning coffee or afternoon tea.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup ground flaxseed

  • ½ cup pumpkin puree

  • ½ cup erythritol

  • 3 eggs

  • ½ cup melted butter

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla essence

  • 1 teaspoon cinnamon

  • ½ teaspoon allspice

  • 1 teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • ¼ teaspoon nutmeg

  • ¼ teaspoon salt

Optional Topping:

  • 1 oz cream cheese, softened

  • 1 oz butter, softened

  • 2 teaspoons vanilla essence

  • 2 tablespoons ground erythritol

Directions

  1. Preheat the oven to 180°C (350°F) and grease a muffin tin or line it with muffin cases.

  2. In a large bowl, mix all the dry ingredients: ground flaxseed, erythritol, baking powder, cinnamon, allspice, ground ginger, ground cloves, nutmeg, and salt.

  3. Add the melted butter, eggs, pumpkin puree, and vanilla essence to the dry ingredients. Stir until thoroughly combined.

  4. Spoon the mixture into the prepared muffin tin, filling each cup evenly.

  5. Bake for 20–30 minutes, or until the tops are firm to the touch.

  6. While the muffins are baking, prepare the optional topping by blending the cream cheese, butter, vanilla essence, and ground erythritol until smooth.

  7. Once the muffins have cooled, spread the topping over them if desired.

Servings and Timing

  • Yield: 9 muffins

  • Prep Time: 15 minutes

  • Cook Time: 20–30 minutes

  • Total Time: 45 minutes

Variations

  • Nutty Addition: Incorporate chopped pecans or walnuts into the batter for added texture and flavor.

  • Spice Blend: Use a ready-made pumpkin spice mix in place of individual spices for convenience.

  • Seed Topping: Sprinkle pumpkin seeds on top of the muffins before baking for a crunchy finish.

  • Sweetener Swap: Replace erythritol with a monk fruit blend or your preferred low-carb sweetener.

Storage/Reheating

  • Storage: Store the muffins in an airtight container at room temperature for up to 3 days.

  • Refrigeration: For longer freshness, refrigerate the muffins for up to a week.

  • Freezing: Freeze the muffins in a sealed container for up to 3 months. Thaw at room temperature before serving.

  • Reheating: Warm the muffins in the microwave for 15–20 seconds if desired.

FAQs

Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well in this recipe. Ensure it’s well-drained to avoid excess moisture in the muffins.

Are these muffins suitable for a keto diet?

Absolutely. With only 2g net carbs per muffin, they fit well within a ketogenic dietary plan.

Can I substitute the butter with coconut oil?

Yes, melted coconut oil can be used in place of butter for a dairy-free option.

How can I make these muffins less moist?

If you prefer a firmer texture, bake the muffins for an additional 10 minutes.

Is it possible to make these muffins egg-free?

While the recipe relies on eggs for structure, you can experiment with egg substitutes like flax eggs, though the texture may vary.

Conclusion

These Flaxseed Pumpkin Muffins are a delightful blend of health and taste, making them a perfect addition to your low-carb or gluten-free lifestyle. Easy to prepare and versatile, they offer a satisfying option for breakfast or a snack. Enjoy the warm spices and moist texture, knowing you’re indulging in a treat that’s both delicious and nourishing.

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Flaxseed Pumpkin Muffins

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  • Author: Mia
  • Total Time: 45 minutes
  • Yield: 9 muffins
  • Diet: Gluten Free
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Description

These low-carb flaxseed muffins are packed with warm spices, pumpkin puree, and healthy fats—perfect for a keto-friendly breakfast or snack.

Ingredients

Muffins:

1 cup ground flaxseed

½ cup pumpkin puree

½ cup erythritol

3 large eggs

½ cup melted butter (or coconut oil for dairy-free)

1 teaspoon baking powder

1 teaspoon vanilla essence

1 teaspoon cinnamon

½ teaspoon allspice

1 teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon nutmeg

¼ teaspoon salt

Optional Topping:

1 oz cream cheese, softened

1 oz butter, softened

2 teaspoons vanilla essence

2 tablespoons ground erythritol

Instructions

Preheat oven to 350°F (180°C). Grease a muffin tin or line with muffin liners.

In a large bowl, combine ground flaxseed, erythritol, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt.

Add pumpkin puree, melted butter, eggs, and vanilla essence. Stir until fully mixed.

Divide the batter evenly among 9 muffin cups.

Bake for 20–30 minutes, or until the tops are firm and a toothpick comes out clean.

Optional: Mix the topping ingredients until smooth. Once muffins are cool, spread on top.

Notes

For a nutty crunch, add chopped pecans or walnuts.

Use pumpkin pie spice as a substitute for the individual spices.

Sprinkle pumpkin seeds on top before baking for extra texture.

Swap erythritol with monk fruit sweetener if desired.

  • Prep Time: 15 minutes
  • Cook Time: 20–30 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

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