Pumpkin Flax Muffins With Cranberry And Walnuts

Name: Pumpkin Flax Muffins With Cranberry And Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Unbleached White Flour; 1/2 cups Whole Wheat Flour; 1/2 cups Flaxseed Meal; 3/4 cups Old Fashioned Oats (quick Oats Will Probably Work Fine Too); 1 cup Brown Sugar; 2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 2 teaspoons Cinnamon; 1 dash Nutmeg; 1/2 teaspoons Salt; 1/2 cups Nuts (I Used Walnuts); 1/2 cups Dried Cranberries; 1/2 cups Whole Dates, Chopped (optional); 3/4 cups Milk Kefir (or Whatever Milk You Choose, The Flavor Will Be A Little Different); 3/4 cups Canned Pumpkin; 2 Eggs; 1/3 cups Applesauce Or Good Quality Oil (coconut Or Olive); 1 teaspoon Good Vanilla

Servings: persons

1-1/4 cup Unbleached White Flour
1/2 cups Whole Wheat Flour
1/2 cups Flaxseed Meal
3/4 cups Old Fashioned Oats (quick Oats Will Probably Work Fine Too)
1 cup Brown Sugar
2 teaspoons Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1 dash Nutmeg
1/2 teaspoons Salt
1/2 cups Nuts (I Used Walnuts)
1/2 cups Dried Cranberries
1/2 cups Whole Dates, Chopped (optional)
3/4 cups Milk Kefir (or Whatever Milk You Choose, The Flavor Will Be A Little Different)
3/4 cups Canned Pumpkin
2 Eggs
1/3 cups Applesauce Or Good Quality Oil (coconut Or Olive)
1 teaspoon Good Vanilla

1
Preheat oven to 350 F. Mix the first 10 dry ingredients together (flour through salt) in a large bowl. Fold in the nuts, berries and dates if using.
2
Combine milk, pumpkin, lightly beaten eggs, applesauce and vanilla in a small bowl. Add this into the dry ingredient bowl and still gently until ingredients are moistened. Do not over mix. Batter will be very thick.
3
Fill greased muffin cups 3/4 full. I ended up with 17 standard size muffins. Bake at 350 F for 15-18 minutes. Remove from oven.
4
Enjoy warm with a spread of real grass fed homemade butter! A delicious healthy Saturday morning breakfast!
5
Tips:
6
1. These did first come out a bit dry so I added the option of applesauce or oil. You may need to add 1/4-1/2 cup more milk/water if desired.
7
2. Don't over mix or over bake.
8
3. Adapted from Bob's Red Mill Bran Flax muffins.

698

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1-1/4 cup Unbleached White Flour, 1/2 cups Whole Wheat Flour, 1/2 cups Flaxseed Meal, 3/4 cups Old Fashioned Oats (quick Oats Will Probably Work Fine Too), and more.

Yes, Pumpkin Flax Muffins With Cranberry And Walnuts 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.

That's it — enjoy your meal!

Pumpkin Flax Muffins With Cranberry And Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions