Pumpkin Muffins for Pumpkin Season!
It’s fall in NY and that means pumpkin everything. Pumpkin spice lattes, pumpkin cookies, pumpkin frosting, pumpkin pumpkins littering our home as fall-inspired decor.
Multiple cans of pumpkin puree were bought to experiment with and while this is our first pumpkin recipe this season, it definitely isn’t our last. We decided to make flaxseed muffins because our last batch, Currant Flaxseed Muffins, turned out a big hit! Not only were they popular among the low carb community but they tasted better than any muffin we’ve ever tried. They were the perfect mix of texture, moisture, and flavor. Wouldn’t you believe it, these Pumpkin Maple Flaxseed Muffins today turned out even more moist.
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We cut down the egg in this recipe since we added a whole cup of pumpkin puree. It was this cup that contributed to the moisture of these amazing little bites. Flaxseed muffins are great to have on hand as a snack in the middle of the day or to grab on the go to work or school. They hold up very well in the fridge or even on the counter. If you’re making a giant batch (like we plan to), they also freeze well!
The silicone baking cups we used can be found on Amazon.com and served two purposes. They lined our muffin tin for easy removal, like all muffin cups should, and they also served as mini bowls! We took a couple of these saran wrapped muffins to go with us on our trip to the Brooklyn Botanic Garden and had a nice lunch spooning out the muffins from their silicone cups. Quite handy!
A Few Notes on Maple!
One of the strong flavor profiles of these flaxseed muffins was maple syrup. Being sugar-free, you may want to explore some options here.
1. Real maple syrup – divided among 10 muffins, you’re not adding too many extra carbs. We don’t recommend it, but if you’re not strictly keto, go for it!
2. Sugar-free maple syrup – this is our preferred method! We like to add Walden Farms Pancake Syrup when we want maple flavoring. It absolutely tastes like the real thing with no chemical aftertaste or side effects. Not only that, but Walden Farms adds a bit of thickness and moisture to your baked goods that maple extract just can’t. Which brings us to options #3…
3. Maple extract – if your grocery store sells maple extract (in the baking aisle near the vanilla, rum, almond, etc. extracts) consider buying a small bottle and using it sparingly in place of the syrups above. If you decide to use the extract, considering using more erythritol, since the extract won’t sweeten as much as the syrups will.
Let’s Make Muffins!
If you loved this recipe, you should try these keto pumpkin muffins from Joy Filled Eats! They’ve got the same pumpkin ingredient but make for a new, flavorful recipe altogether!
| Servings: muffins |
- 1 1/4 cup flaxseeds (ground)
- 1/3 cup So Nourished erythritol sweetener
- 1/2 tbsp baking powder
- 1 tbsp cinnamon
- 1/2 tsp salt
- 1 cup pure pumpkin puree
- 1/4 cup So Nourished Keto Pancake Syrup
- 1 tbsp pumpkin pie spice
- 2 tbsp coconut oil
- 1 egg
- 1/2 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- Add some silicone cupcake liners to a muffin tin and preheat your oven to 350°F.
- Take your flaxseeds and grind them for about a second in a Nutribullet. You don't want it to blend for too long as the flaxseeds contain oil and your "flour" may become damp.
- Combine all the dry ingredients and stir to evenly disperse.
- Then add your pumpkin puree and mix to combine.
- Add the pumpkin spice and vanilla extracts. Here you can also choose to add maple extract (about 1/2 tsp) or So Nourished keto pancake syrup.
- Add in an egg, coconut oil, and apple cider vinegar and mix very well.
- In this step, you can add in any fold ins you like- nuts work wonderfully here but we wanted this recipe purely pumpkin maple.
- Add a heaping tablespoon of batter to each muffin liner and top with some pumpkin seeds. Be aware that the muffins will rise a bit.
- Bake for about 20 minutes.You should see the tops of the muffins brown slightly.
- Let them cool a bit and enjoy with butter or more pancake syrup!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Breakfast in Five Cookbook!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created Breakfast in Five – 30 low carb breakfast recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy fluffy waffles and pancakes, sweet and savory muffins, porridge, omelettes and much more every day of the month.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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These tasted great! But they took FOREVER to bake. I had them in the tins for at least 40 minutes and then took them out of the tins and put them on a cookie tray and they still wouldnt bake!! I ended up cutting them in half but they still took forever and are a little gooey inside. I used bob’s redmill ground flac instead of grinding my own, but followed the recipe exactly other than that. Did I do something wrong? Any tips?
Directions call for a muffin tin but the muffins look really small is it a mini muffin pan?
I believe we used a mini muffin tin but you can use any size you want and adjust the cook time accordingly.
Hi there, wondering if the maple syrup could be replaced with something else? Thanks!
Any type of sugar-free or low carb syrup will work here. Otherwise, if you’d like to avoid syrup altogether, just use some extra sweetener and maple extract. Though, your consistency may differ slightly in the end!