With thinly sliced beef, onion, garlic, and green beans, this is a fantastic Vietnamese stir-fry dish. Over heated rice, serve.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup flax seed meal
- ¼ cup rolled oats, plus extra for garnish
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup dark brown sugar
- 1 cup pumpkin puree
- ½ cup nonfat plain yogurt
- 2 eggs
- 3 tablespoons molasses
- 3 tablespoons unsweetened applesauce
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- ½ cup golden raisins (Optional)
- ½ cup chopped walnuts (Optional)
- 2 tablespoons pumpkin seeds for garnish
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- In a bowl, mix together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.
- In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.
- Divide the mixture into the prepared muffin tins, sprinkle each muffin with a few rolled oats and pumpkin seeds, and bake in the preheated oven until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 245 mg |
| Sugars | 18 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out really heavy and not overly flavorful.
alot of ingredients but so worth it…………very deelish!
Very good. Texture was slight gummy but will try again.
I used sour cream. I will make these again. What a wonderful snack.
delicious … just the right balance of sweet and spicy with good texture. Made my family very happy!
My husband and I really like these muffins! I added a little allspice, an extra tablespoon of molasses, and swapped the oil and applesauce for 1/4 cup melted butter. I topped some of them with a little bit of cream cheese frosting to have some as more of a “dessert”. Overall, the muffins by themselves aren’t overly sweet, and that’s a good thing! The sweetness and spices are perfect. It’s a delicious muffin, that has some added benefits of being slightly more nutritious than most.
I love these muffins!! When they came out of the oven I thought they were going to be really dry but they are super moist! I used the whole can of pumpkin instead of just a cup, added a 1/2 cup extra of flour and oatmeal. I also added coconut. I left out the nuts. I forgot to add the oil but it didn’t make a difference.
Yum! Swapped raisins for craisins and used Greek yogurt, and didn’t have anything but olive oil. Next time I’d use melted butter or coconut oil. It’s a big hit with the kids.
lovely muffins!!!
I used 5 T olive oil, no apple sauce and allspice instead of cloves. Delicious!
A nice mix of ingredients here. Loved these muffins. BUT will not make the mistake of using paper liners in muffin tins…muffins stuck badly to liners. Not sure if it was because of very little oil. Delicious however. Thank you for this recipe.
I love the healthful ingredients of this muffin. I did want a little more whole wheat flour, so I used 1/2 WW and 1/2 all purpose, and added 1/2 cup more pumpkin to accommodate the dryness that comes with WW flour! I made half plain and 1/2 with dried cranberries and almonds. I do like my muffins on the sweeter side, so I preferred the ones with cranberries, they added just the right amount of sweetness. I’m sure that chocolate chips or raisins would also do the trick. I found the spice combo to be perfect, but I like things on the spicier side. Yum!
I only use unsweetened applesauce rather than oil whenever I bake. I doubled the amount of cinnamon, ginger and nutmeg because that is how we like it. Used sunflower seeds rather than nuts. DELISH and I am always throwing flax seed meal in everything so it was really finding a recipe that actually called for it.
perfect the way it is!
These are good, but I’d rather have others. I want the deeper pumpkin/molasses flavor of my regular pumpkin muffin recipe.
I made the following changes: used all whole wheat flour, omitted the brown sugar and added a ripe banana, replaced the canola oil with coconut oil, used full fat plain yogurt, substituted 3 teaspoons pumpkin pie spice for all the spices, and added 1/4 cup almond meal + 2 Tbs. wheat germ. Delicious and healthy!
These are very moist and flavorful. I made a few substitutions. I had no applesauce so increased the amount of pumpkin to replace it and I don’t use canola oil so had to use olive, thankfully the flavor didn’t come through. I also halved the cloves and ginger due to personal preference and used the whole 6oz container of yogurt. I did not use the optional raisins but I added butterscotch chips to some of the batter and will definitely do that again. These didn’t store well in an airtight container so I ended up adding a layer of paper towel and cracking the lid. Otherwise, they got very moist/sticky on top after a day or so.
These were great! So moist! I didn’t have the whole wheat flour, so used all white with some wheat germ. Also didn’t have brown sugar, so had to use white. I used a fresh pumpkin for the puree – cut in in half, cleaned it out and microwaved it till soft, then scooped out the insides and used it for the puree. Plus used the seeds for the topping!
Turned out pretty good, actually, with the following changes: Lite Vanilla yogurt instead of plain, Pumpkin pie FILLING instead of just the puree (has so many spices already in it, which I like, because there is never enough “spice” in any of these recipes), Used all rolled oats instead of flax seed, and I didn’t put any oats or seeds on top. Lastly, I cooked at 350 for 20 minutes then 400 for 6 more. Yummy!
i did not make this recipe as is. I replaced anything whole wheat with whole oat flower, oat bran for the flax seed meal, left out the raisins and added the walnuts and chocolate chips. THEY ARE GRRRREEEAAT!!!
These are absolutely fantastic! The only change I made was to use honey instead of molasses. Thank you for the wonderful recipe.