Pumpkin Maple Flaxseed Muffins
Macros per serving:
• 120 Calories
• 8.5g of Fat
• 5g of Protein
• 2g of Carbs
Servings Prep Time
10muffins 20minutes
Cook Time
Servings Prep Time
10muffins 20minutes
Cook Time
  1. Add some silicone cupcake liners to a muffin tin and preheat your oven to 350°F.
  2. Take your flaxseeds and grind them for about a second in a Nutribullet. You don’t want it to blend for too long as the flaxseeds contain oil and your “flour” may become damp.
  3. Combine all the dry ingredients and stir to evenly disperse.
  4. Then add your pumpkin puree and mix to combine.
  5. Add the pumpkin spice and vanilla extracts. Here you can also choose to add maple extract (about 1/2 tsp) or So Nourished keto pancake syrup.
  6. Add in an egg, coconut oil, and apple cider vinegar and mix very well.
  7. In this step, you can add in any fold ins you like- nuts work wonderfully here but we wanted this recipe purely pumpkin maple.
  8. Add a heaping tablespoon of batter to each muffin liner and top with some pumpkin seeds. Be aware that the muffins will rise a bit.
  9. Bake for about 20 minutes.You should see the tops of the muffins brown slightly.
  10. Let them cool a bit and enjoy with butter or more pancake syrup!