PUMPKIN FLAX QUICKBREAD
This is a moist, dense quick bread suitable for breakfast or even Thanksgiving. It is a vegan version, containing no animal products.
Provided by ASTROPHE
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
- Whisk together flax seed meal and water. Mix in sugar, pumpkin and apple sauce.
- In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 65 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 40.9 g, Fat 0.8 g, Fiber 1.8 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 315.6 mg, Sugar 26.8 g
PUMPKIN-SEED MUFFINS
Celebrate fall with a batch of these nutritious, flavorful Pumpkin-Seed Muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread seeds in a single layer on a rimmed baking sheet; bake until puffed and browned, about 10 minutes. Set aside. Raise oven heat to 375 degrees.
- Meanwhile, in a large bowl, whisk together flour, baking powder, allspice, and salt. Reserve 3 tablespoons seeds for topping; mix remaining seeds into flour mixture. In a medium bowl, whisk together brown sugar, pumpkin puree, butter, and eggs. Add to dry ingredients; mix until just incorporated.
- Spray a 12-cup (each 2 1/2 inches wide) standard muffin tin with cooking spray. Divide batter among cups; sprinkle with reserved seeds. Bake until muffins are lightly browned and a toothpick inserted in center of one comes out clean, 25 to 30 minutes. Transfer to a rack; let cool 5 minutes before lifting out of the pan.
WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
PUMPKIN & FLAX SEED MUFFINS
Make and share this Pumpkin & Flax Seed Muffins recipe from Food.com.
Provided by rachel.waugh
Categories Quick Breads
Time 36m
Yield 24 Muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 400 degrees F.
- Mix All dry ingredients and set aside.
- Combine Eggs, Pumpkin, Splenda, Oil and Milk. Gradually add dry ingredients until just mixed.
- Fill muffin pan with mix, will be pretty full.
- Bake at 400 for 15-20 minutes.
- Add 2 handfulls of walnuts, chocolate chips if you like, but don't forget to average it in the nutritional information.
- Can make and freeze, microwave 1 minute to enjoy from frozen as needed. Or just allow to thaw to room temperature.
- Doubles easily (if you have a BIG bowl).
Nutrition Facts : Calories 84.6, Fat 3.9, SaturatedFat 0.9, Cholesterol 37.4, Sodium 252.6, Carbohydrate 10.8, Fiber 2.3, Sugar 0.4, Protein 3.9
PUMPKIN, CHIA AND SUNFLOWER SEED MUFFINS
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Combine sugar, wheat bran, flour, flax seed, baking powder, baking soda, pumpkin pie spice and salt in large bowl. Stir in 1 Tbsp. chia seeds.
- Whisk eggs, pumpkin, yogurt and oil in medium bowl until blended. Add to dry ingredients; stir until until moistened. (Batter will be lumpy.) Stir in chocolate chips.
- Spoon into 12 muffin pan cups sprayed with cooking spray; top evenly with sunflower kernels, pumpkin seeds and remaining chia seeds.
- Bake 20 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g
FLAX AND PUMPKIN MUFFINS
This is just another iteration of a healthy muffin recipe. Don't expect a bakery muffin - these are hardcore.
Provided by cathianne
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients.
- Lightly grease a 12-muffin pan.
- Distribute mixture in muffin pan and cook for 20 - 25 minutes at 400 degrees F.
- Let stand for 5 minutes and remove muffins from pan.
Nutrition Facts : Calories 137.1, Fat 7.2, SaturatedFat 1, Cholesterol 15.5, Sodium 69.7, Carbohydrate 16.6, Fiber 2.8, Sugar 4.4, Protein 3.1
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