Breakfast

Flaxseed Pumpkin Muffins is for Breakfast, Dessert.

Flaxseed Pumpkin Muffins takes several minutes to prepare.

Flaxseed Pumpkin Muffins takes several minutes to cook.

Flaxseed Pumpkin Muffins makes 12 servings.

The ingredients for Flaxseed Pumpkin Muffins are:

1/2 cup and a bit more of all-purpose flour
1/2 cup whole wheat flour
One cup, loosely filled, of ground flaxseed (loosely filled and leveled equals 90 grams)
2 teaspoons baking powder
? teaspoon baking soda
? teaspoon salt
? teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
? cup light brown sugar
one cup of raisins (or cranberries for a tart taste)
one cup pumpkin puree (I use Libby?s pie filling)
2 eggs
? cup skim milk

Here is how you make Flaxseed Pumpkin Muffins:

Preheat oven to 400 degrees F. Spray a muffin tinSift the four, flaxseed, baking powder, baking soda, brown sugar, salt, cinnamon and nutmeg together. When sifted add raisons or cranberries and mix. Or make plain. In a separate bowl, whisk together pumpkin, eggs, and milkFold liquid mixture into dry without over mixing but be sure they are combined. Divide batter among twelve muffin cups. Bake in middle of oven for 25 minutes. Serving Size: makes 12 medium muffinsNumber of Servings: 12Recipe submitted by SparkPeople user HKGFOODIE.

The nutritional information for Flaxseed Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.5

• Total Fat: 4.1 g
• Cholesterol: 30.8 mg
• Sodium: 228.7 mg
• Total Carbs: 35.7 g
• Dietary Fiber: 4.2 g
• Protein: 4.8 g

The dietary needs meet for Flaxseed Pumpkin Muffins is Vegetarian