Flaxmeal Pumpkin Muffins Recipe

Flaxmeal Pumpkin Muffins

INGREDIENTS:

• 1 cup Golden Ground Flaxseed (flaxmeal)
• ½ c pumpkin puree (not pumpkin pie puree)
• ½ cup monk fruit, allulose, or other non-sugar sweetener such as erythritol
• 3 eggs
• ½ cup butter or coconut oil (melted)
• 1 tsp Baking powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp allspice
• 1 tsp ground ginger
• ¼ tsp cloves, ground
• ¼ tsp nutmeg
• ¼ tsp salt

TOPPING (optional):

• 1 oz cream cheese softened
• 1 oz butter – softened
• 2 tsp vanilla extract
• 2 Tbsp erythritol or other non-sugar sweetener

DIRECTIONS:
MAKE THE MUFFINS

1. Preheat the oven to 180C/350F degrees.
2. Grease a muffin tin (it makes 9 muffins) or use muffin cases.
3. Place all the dry ingredients in a bowl and mix well.
4. Add the butter, eggs, pumpkin, and vanilla and stir until combined thoroughly.
5. Spoon the mixture into the muffin tin.
6. Bake for 20-30 minutes until the tops are firm.

TOPPING

1. Blend all of the topping ingredients together until smooth (I use a hand blender but a fork and elbow power is good too!).
2. When the muffins are cool, spread the topping over them.
3. Eat and enjoy!

Nutrition Facts: Per serving (recipe makes 9-10 muffins)

Serving size: 1 muffin

• Carbohydrate – 7g
• Fiber – 5g
• Fat – 20g
• Protein – 6g
• Calories – 216Kcal

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