Breakfast

Pumpkin Flax muffins is for Breakfast, Snack.

Pumpkin Flax muffins takes 15 minutes to prepare.

Pumpkin Flax muffins takes 20 minutes to cook.

Pumpkin Flax muffins makes 21 servings.

The ingredients for Pumpkin Flax muffins are:

2 cup, mashed Pumpkin, cooked, boiled, drained, without salt
0.35 cup Sunflower Oil
3 large Egg, fresh, whole, raw
12 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal
2.25 cup Gold Medal Flour, Unbleached, all-purpose (by MRULAND)
2 tsp Baking Soda
1.5 tsp Baking Powder
3 tsp Cinnamon, ground
1 tsp Nutmeg, ground
3 tsp Ginger, ground
2 tsp Ginger Root
0.5 tsp Salt (table) (by CYNDYY1)
1.5 cup Granulated Sugar

Here is how you make Pumpkin Flax muffins:

Preheat oven to 375.Whisk together pumpkin puree, eggs and oil. Add sugar. Whisk until well incorporated.Add one cup flour and the flax. Stir well. Add the rest of the flour, the baking soda, baking powder, spices, salt and finely minced ginger. Mix until incorporated. Divide amongst 21 muffin cups sprayed with Pam.Bake for 20 minutes at 375Serving Size:?21 large muffins

The nutritional information for Pumpkin Flax muffins is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 164.1

• Total Fat: 5.7 g
• Cholesterol: 26.6 mg
• Sodium: 220.6 mg
• Total Carbs: 26.7 g
• Dietary Fiber: 2.1 g
• Protein: 3.3 g