Mini Pumpkin Flax Muffins

Start your day with a burst of seasonal flavor and wholesome goodness with these Mini Pumpkin Flax Muffins! Perfectly bite-sized, these moist and fluffy muffins bring together the earthy richness of ground flaxseed and the warm spiciness of cinnamon, nutmeg, and ginger. Made with nutrient-rich whole wheat flour and naturally sweetened with pure maple syrup, these treats are a healthier twist on classic pumpkin muffins. Coconut oil and pumpkin puree ensure a tender texture, while a hint of vanilla adds a touch of indulgence. Quick to prepare and ready in just under 30 minutes, these mini muffins are ideal for breakfast on-the-go, snack time, or even a cozy autumn-inspired brunch. Bonus: they're easy to adapt for dairy-free diets and make-ahead freezer-friendly!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 1 cup whole wheat flour
• 0.25 cup ground flaxseed
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon salt
• 1 cup canned pumpkin puree
• 1 unit large egg
• 0.25 cup melted coconut oil
• 0.25 cup pure maple syrup
• 1 teaspoon vanilla extract
• 0.25 cup milk (dairy or non-dairy)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease or line a 24-cup mini muffin tin with paper liners.

Step 2

In a medium bowl, whisk together the whole wheat flour, ground flaxseed, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

In a large bowl, combine the pumpkin puree, egg, melted coconut oil, maple syrup, and vanilla extract. Whisk until smooth and well integrated.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix as this can make the muffins dense.

Step 5

Stir in the milk to thin the batter slightly, ensuring it reaches a smooth yet thick consistency.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.

Step 7

Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

Nutrition Facts

Serving size	624.4 grams (624.4g)

Amount per serving	% Daily Value*
Calories	1419

Total Fat 78.90g	101%
Saturated Fat 53.10g	266%
Polyunsaturated Fat 1.90g
Cholesterol 196mg	65%
Sodium 1815mg	79%
Total Carbohydrate 158.80g	58%
Dietary Fiber 26.80g	96%
Total Sugars 48.50g
Protein 29.70g	59%

Vitamin D 66IU	330%
Calcium 313mg	24%
Iron 10mg	58%
Potassium 1399mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 8.1%

Carbs: 43.4%