Momosita's Pumpkin Muffins – a delicious recipe with whole wheat flour, white flour, ground flax seeds, baking powder, baking soda, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
2
Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
3
Stir pumpkin mixture into the dry ingredients until moistened.
4
Do not overmix.
5
Line 12-cup muffin tin (for Big muffins) or a 16-cup tin (for regular muffins) with paper liners or grease well and dust with flour, or use a baking spray.
6
Fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375 for 20 to 25 minutes.
7
Remove from oven and set on a baking rack for 5 minutes.
8
Serve warm or at room temperature.
688
kcal
Calories
25
g
Fat
103
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 cup white flour, 2 tablespoons ground flax seeds, 2 teaspoons baking powder, and more.
Yes, Momosita's Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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