Pumpkin Walnut and Flax Breakfast Muffins Recipe

Name: Pumpkin Walnut and Flax Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sugar; 1 cup applesauce; 4 eggs; 1 (15 ounce) can pumpkin; ⅔ cup water; 1 ⅓ cups wheat flour; 2 cups walnuts (This will grind down to 1 cup of walnut meal); 1 cup flax seed meal; 2 teaspoons baking soda; 1 ½ teaspoons salt; 1 teaspoon cinnamon; 1 teaspoon nutmeg; ½ teaspoon allspice; ½ teaspoon clove

Servings: persons

1 ½ cups sugar
1 cup applesauce
4 eggs
1 (15 ounce) can pumpkin
⅔ cup water
1 ⅓ cups wheat flour
2 cups walnuts (This will grind down to 1 cup of walnut meal)
1 cup flax seed meal
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
½ teaspoon clove

1
Grind up your walnuts in a blender or coffee grinder.
2
Two cups of walnuts should be close, but you may need a little more in order to get one full cup of walnut meal.
3
If you can find it in the store, then skip this step.
4
Set aside.
5
Mix all the wet ingredients together.
6
Add the baking soda, salt, cinnamon, nutmeg, allspice, cloves, and salt.
7
Add the flour, walnut meal, and flax meal.
8
Blend well.
9
Pour into jumbo muffin tins.
10
Bake at 350 for about 40 minutes.
11
I would check them after 30 minutes though, depending on your oven.
12
When a toothpick comes out clean they are done!
13
The consistency will be a little more crumbly than other muffins, this is because of the low flour content.
14
If you don't like the texture, you can halve the walnut meal and flax meal, and increase the total flour to 2 and a third cups.
15
Enjoy!

1316

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 1 ½ cups sugar, 1 cup applesauce, 4 eggs, 1 (15 ounce) can pumpkin, and more.

Yes, Pumpkin Walnut and Flax Breakfast Muffins falls under the Breakfast 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.

Pumpkin Walnut and Flax Breakfast Muffins

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