These pumpkin-flax muffins made with whole wheat are wonderful and incredibly moist.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup whole wheat flour
- ½ cup oat bran
- ¼ cup flaxseed meal
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 egg, beaten
- 4 tablespoons canola oil
- ½ (30 ounce) can pumpkin pie filling (such as Libby’s®)
- ⅔ cup applesauce
- ½ cup brown sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
- You can substitute 2 eggs for ground flax seeds, if preferred.
- If you aren’t a fan of pumpkin, you can omit the can of pumpkin pie mix and substitute a large shredded Fuji apple.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 6 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 282 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |