Flaxseed Pumpkin Muffins

These hearty and flavorful flaxseed pumpkin muffins are a nutritious twist on a fall favorite. Made with ground flaxseed, warm spices, and rich pumpkin purée, they're perfect for breakfast or a healthy snack. Optional cream cheese frosting and a sprinkle of pumpkin seeds take them to the next level of delicious.

Prep Time: 15 minutes

Cook Time: 20–30 minutes

Total Time: 35–45 minutes

Yield: 9 muffins

Ingredients

Muffin Mixture

• 1 Cup of Top Seedz Flax Seeds (grinded, directions below)
• 1/2 Cup of Pumpkin Puree
• 1/2 Cup of Granulated Sugar
• 3 Eggs (can sub Chia Seed Eggs)
• 1/2 Cup of Butter, Melted (can sub coconut oil)
• 1 Tsp of Baking Powder
• 1 Tsp of Vanilla 
• 1 Tsp of Cinnamon
• 1/2 Tsp of Allspice
• 1 Tsp of Ground Ginger
• 1/4 Tsp of Ground Cloves 
• 1/4 Tsp of Nutmeg
• 1/4 Tsp of Salt

Topping (Optional)

• 1 oz of Cream Cheese, Softened
• 1 oz of Butter, Softened
• 2 Tsp of Vanilla 
• 2 Tbsp of Erythritol, Ground (or use granulated sugar)
• Sprinkle Top Seedz Pumpkin Seeds on top of muffin

Directions

How to Grind Flax Seeds

1. Measure: Add whole flax seeds to your grinder—enough to yield 1 cup after grinding (about 1¼ cups whole flax seeds).
2. Grind: Use a high-speed blender, spice grinder, or food processor to grind the seeds into a fine meal.
3. Check: Stop and scrape down the sides if needed. Continue until the texture is smooth and flour-like.
4. Measure Again: Ensure you have 1 cup of ground flaxseed for your recipe. Store any extra in an airtight container in the fridge or freezer.

Flaxseed Pumpkin Muffins

1. Preheat oven to 350°F (175°C).

2. Grease a muffin tin or line with baking cups (makes 9 standard muffins).

3. Combine dry ingredients in a large bowl: ground flaxseed, baking powder, cinnamon, allspice, ginger, cloves, nutmeg, and salt.

4. Add wet ingredients: eggs, pumpkin purée, melted butter, and vanilla. Stir until fully combined.

5. Spoon batter evenly into muffin tin.

6. Bake for 20–30 minutes, or until tops are firm and a toothpick comes out clean (check at 20 minutes to prevent overbaking).

7. Let muffins cool completely on a rack before topping.

Optional Topping

1. Blend cream cheese, butter, vanilla, and erythritol until smooth (a hand mixer or fork works great).
2. Spread topping on each muffin and sprinkle with pumpkin seeds.

Enjoy!

Store flaxseed pumpkin muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. When ready to enjoy, simply reheat in the microwave for 15–20 seconds.