Healthy Pumpkin Muffins
These delicious, naturally sweetened muffins bursting with fall flavours make a wonderful breakfast or afternoon snack.
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Difficulty Level Intermediate
Servings 9
- 2 tbsp ground flax
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1½ tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup E.D.SMITH® Pure Pumpkin
- 1/2 cup maple syrup
- 1/3 cup olive oil
- 1/4 cup plant milk almond, oat or soy
- 1 tsp vanilla extract
- 1/3 cup toasted pumpkin seeds
Preheat oven to 350F. Place cupcake liners in a 12-cup muffin tin.
In a medium bowl, combine ground flax and 5 tbsp water. Set aside for 5 minutes to thicken.
In a large bowl, combine flours, pumpkin pie spice, baking powder, baking soda and salt.
Add to flax mixture: Pure Pumpkin, maple syrup, olive oil, plant milk and vanilla extract. Whisk to combine.
Pour pumpkin mixture into dry ingredients and mix just until combined. Scoop into prepared pan and top with pumpkin seeds.
Bake for 25 to 30 minutes, until a cake tester inserted in the center of a muffin comes out clean.
Cool on a wire rack.
- Add 1/2 cup dried fruit, if desired
Type Muffins & Loaves - Pastries
Season/Occasion Summer Fun - Thanksgiving, Autumn & Halloween