Since I’m not training for a fall marathon, I’ve been loving baking and experimenting with new recipes. And, of course, I had to create a pumpkin muffin recipe with one of my new favorite things: flaxseeds. These muffins come together so quickly and are perfect to eat before a workout!
Pumpkin Flaxseed Muffins
Makes a dozen muffins
⅓ cup unsweetened applesauce
½ cup honey
1 cup pumpkin purée
¼ cup milk of choice
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ tablespoon pumpkin pie spice
½ teaspoon ginger
1 ¼ ups whole wheat flour
½ cup ground flaxseeds
⅓ cup old-fashioned oats, plus more for sprinkling on top
Preheat oven to 325 degrees Fahrenheit. If you use muffin liners in your pan, I would suggest greasing them (which I made the mistake of not doing, they stuck to the wrapper a little but not horribly)
In a large bowl, beat the applesauce and honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, and spices.
Add the flour, flaxseed and oats to the bowl and mix until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down but mine came out easily from the pan once cooled.