Pumpkin Spice Muffins
These pumpkin spice muffins are the most comforting for cold weather!
Prep : 20 min
Cooking : 22-27 min
Servings : 12 large muffins or 22 small
Ingredients
2 Tbsp (30 ml) ground flax seeds
6 Tbsp (90 ml) water
1 cup (250 ml) brown sugar
½ cup (125 ml) neutral oil (canola, sunflower)
2 cups (500 ml) mashed pumpkin
1 ½ cups (375 ml) whole wheat flour
½ cup (125 ml) wheat bran
½ cup (125 ml) quick-cooking oats
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
2 tsp (10 ml) baking powder
2 tsp (10 ml) baking soda
¼ tsp (1.25 ml) salt
Preparation
In a small bowl, prepare the flax eggs by mixing the ground flax seeds with the water. Leave to soak for 5-10 min.
Preheat the oven to 350 ° F. Prepare a muffin pan.
In a bowl, combine oil with brown sugar using a wooden spoon. Add the flax eggs and pumpkin puree. Mix well.
Add flour, wheat bran, oats and spices. Mix well. Add baking powder, baking soda and salt. Mix, but not too much.
Divide batter into muffin molds. Bake for about 22-27 minutes (cooking time depends a lot on the size of the muffins. Insert a toothpick in the center and it’ll come out clean if the muffins are ready). The recipe makes between 12 large muffins and 22 small muffins.
* To make your homemade pumpkin puree, cut a small pumpkin in half, remove the pulp and seeds, then place on a baking sheet. Put in the oven at 325 F for an hour, or until the flesh is tender (prick with a fork). Let cool, then scrape the flesh of the pumpkin with a fork and mash it in a blender. Can be stored for one week in the refrigerator and a few months in the freezer.
Recipe inspired by https://www.recettes.qc.ca/recettes/recette/muffins-a-la-citrouille-et-au-son-d-avoine
