These whole wheat pumpkin-flax muffins are super moist and delicious!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

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  • 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.

Cooks Notes:

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

184 calories; protein 3.5g; carbohydrates 31.2g; fat 6.7g; cholesterol 15.5mg; sodium 282.2mg. Full Nutrition
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