Mini Pumpkin Flax Muffins
photo by Caramella Girl
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
24 mini muffins
ingredients
- 2 cups pumpkin puree, unsweetened
- 1 teaspoon stevia
- 2 eggs
- 1⁄2 cup sugar-free maple syrup, such as pancake, caramel, maple
- 1 tablespoon vanilla
- 1 cup flax seed meal
- 1 pinch salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This looked like such a terrific nutritious recipe. I made it following ingredients to the letter, but for some reason, the inside of the muffins never cooked and remained wet. On subsequent tries, no matter how high I made the heat or how long I left them in the oven, they still never dried inside, even when the outside was getting overly crusty. I couldn't figure out what to do about this, not being the best baker myself, so unfortunately this was not a winner for me.
RECIPE SUBMITTED BY
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
I love being in the kitchen. I probably should have went to culinary school (there's still time, right?) because I love food and experimenting with ingredients. I also like making variations of classic meals.