This week’s healthy recipe… Oatmeal Flax Pumpkin Muffins!

Try making these with some now-in-season pumpkin, and get a real taste of fall!

Oatmeal Flax Pumpkin Muffins:

  • 1 cup of pumpkin puree
  • ½ cup packed brown sugar
  • 1/3 cup unsweetened applesauce
  • ¼ cup of water
  • 2 eggs
  • 1 cup of whole wheat flour
  • ½ cup of oatmeal
  • ¼ cup ground flax seed
  • ½ cup of raisins
  • 4 tsp. baking powder
  • 1 tsp. cinnamon
  • ¼ tsp. ginger
  • ¼ tsp. nutmeg
  • pinch of cloves
  • ½ tsp. salt

1)    Light the oven to 350 degrees

2)    Whisk the dry ingredients together thoroughly in a large bowl

3)    Take the eggs, pumpkin puree, water, applesauce and brown sugar and mix them all really well in a smaller bowl.  This is where you have to do the main combining of ingredients, pumpkin becomes tough when over mixed so you have to really make sure you mix it well at this point.  Add the raisins into the wet mixture as well

4)    When the two bowls have been mixed completely, make a well in the dry ingredients.  Pour in the wet and mix slowly until they are just combined

5)    Grease a muffin tin and because you are using no oil in the baking I suggest this rather than paper liners.  These babies stick to whatever you bake them in

6)    Fill the 12 muffin tins up equally, because they are whole wheat flour based they will not be too large

7)    Bake at 350 degrees for 15-17 minutes, until the tops spring bake when touched and are perfectly risen and browned like below


These are even more amazing if you top them with a little melted honey!  Enjoy  :)



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