Pumpkin Muffins for Pumpkin Season!
It’s fall in NY and that means pumpkin everything. Pumpkin spice lattes, pumpkin cookies, pumpkin frosting, pumpkin pumpkins littering our home as fall inspired decor.
Multiple cans of pumpkin puree were bought to experiment with and while this is our first pumpkin recipe this season, it definitely isn’t our last. We decided to make flaxseed muffins because our last batch, Currant Flaxseed Muffins, turned out a big hit! Not only were they popular among the low carb community but they tasted better than any muffin we’ve ever tried. They were the perfect mix of texture, moisture and flavor. Wouldn’t you believe it, these Pumpkin Maple Flaxseed Muffins today turned out even more moist.
We cut down the egg in this recipe since we added a whole cup of pumpkin puree. It was this cup that contributed to the moisture of these amazing little bites. Flaxseed muffins are great to have on hand as a snack in the middle of the day or to grab on the go to work or school. They hold up very well in the fridge or even on the counter. If you’re making a giant batch (like we plan to), they also freeze well!
The silicone baking cups we used can be found on Amazon.com and served two purposes. They lined our muffin tin for easy removal, like all muffin cups should, and they also served as mini bowls! We took a couple of these saran wrapped muffins to go with us on our trip to the Brooklyn Botanic Garden and had a nice lunch spooning out the muffins from their silicone cups. Quite handy!
A Few Notes on Maple!
One of the strong flavor profiles of these flaxseed muffins was maple syrup. Being sugar-free, you may want to explore some options here.
1. Real maple syrup – divided among 10 muffins, you’re not adding too many extra carbs.
2. Sugar-free maple syrup – this is our preferred method! We like to add Walden Farms Pancake Syrup when we want maple flavoring. It absolutely tastes like the real thing with no chemically aftertaste or side effects. Not only that, but Walden Farms adds a bit of thickness and moisture to your baked goods that maple extract just can’t. Which brings us to options #3…
3. Maple extract – if your grocery store sells maple extract (in the baking aisle near the vanilla, rum, almond, etc. extracts) consider buying a small bottle and using it sparingly in place of the syrups above. If you decide to use the extract, considering using more erythritol, since the extract won’t sweeten as much as the syrups will.
Let’s Make Muffins!
Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our low carb breakfast recipes to learn to make more delicious and healthy meals!
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