Flaxseed & Pumpkin Muffins Recipe

I just made flaxseed pumpkin Low Carb Muffins that actually keep me full until lunch and even my carb-obsessed friend asked for seconds.

I’m obsessed with these flaxseed and pumpkin muffins. I love that they taste like a real treat but are Low Carb Muffins and low carb gluten free, so I can eat one most mornings without feeling guilty.

The texture from the flaxseed meal and pumpkin puree is dense but not leaden. I dunk them in coffee.

I eat them out of the tin. And yes, they keep me full longer than any sugar-bomb pastry.

Not trying to be preachy, just honest: this is my go-to when I want something sweet that actually behaves like a snack, not a crash, seriously.

Ingredients

• Flaxseed meal, nutty fiber, protein, keeps moist.
• Almond flour, light, nutty healthy fats.
• Coconut flour, super absorbent, makes tender.
• Baking powder, gives lift so they rise.
• Baking soda, aids browning and balance.
• Fine salt, sharpens sweetness, ties flavors.
• Basically cinnamon, warm cozy spice for pumpkin.
• Nutmeg, subtle warmth and nutty aroma.
• Cloves or pumpkin spice, punchy, use sparingly.
• Plus eggs, bind everything, add protein.
• Pumpkin puree, moist and earthy, it’s not too sweet.
• Erythritol, sweet without sugar, slightly cool.
• Butter or coconut oil, fat and mouthfeel.
• Vanilla extract, rounds flavors, feels homey.
• Almond milk, thins batter, keeps tender.
• Chopped walnuts or pecans, crunchy, buttery bites.

Ingredient Quantities

• 1 1/2 cups flaxseed meal (golden or brown, packed a bit)
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves or pumpkin pie spice
• 4 large eggs, room temp if you can
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granular erythritol or preferred low carb sweetener, adjust to taste
• 1/3 cup melted butter or coconut oil, cooled a little
• 1 teaspoon pure vanilla extract
• 1/4 cup unsweetened almond milk (more if batter seems thick)
• 1/4 cup chopped walnuts or pecans, optional but nice

How to Make this

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it lightly; let the melted butter or coconut oil cool a bit while you work.

2. In a large bowl whisk together 1 1/2 cups flaxseed meal, 1/2 cup almond flour, 1/4 cup coconut flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon fine salt until evenly combined.

3. Stir in the spices: 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or pumpkin pie spice; make sure there are no clumps.

4. In a separate bowl beat 4 large eggs until a little frothy, then add 1 cup pumpkin puree, 1/2 cup granular erythritol (or your sweetener of choice), 1/3 cup cooled melted butter or coconut oil, and 1 teaspoon vanilla extract; mix until smooth.

5. Pour the wet mixture into the dry ingredients and stir gently with a spatula; don’t overmix, just fold until mostly combined.

6. If the batter seems very thick, stir in about 1/4 cup unsweetened almond milk and add a tablespoon at a time more if needed; the batter should be thick but scoopable.

7. Fold in 1/4 cup chopped walnuts or pecans if using; these add texture but you can skip them.

8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Tap the pan lightly on the counter to remove any big air pockets.

9. Bake for 18 to 22 minutes, or until the tops are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Oven times vary so start checking at 18 minutes.

10. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the fridge for up to a week, or freeze for longer.

Equipment Needed

1. 12-cup muffin tin (liners or nonstick spray if you prefer)
2. Mixing bowls, at least one large and one small (a couple is handy)
3. Measuring cups and spoons for dry and wet ingredients
4. Whisk for dry ingredients and to slightly beat eggs
5. Rubber spatula or wooden spoon for folding batter
6. Small bowl or cup for melting and cooling butter or oil
7. Wire cooling rack and a toothpick for doneness checks
8. Oven mitts or pot holders and a kitchen towel for handling the pan

FAQ

Flaxseed & Pumpkin Muffins Recipe Substitutions and Variations

• Flaxseed meal:
  • Chia seed meal, 1 for 1 by volume. Texture will be a bit gelier, so reduce any extra liquid slightly.
  • Ground sunflower seeds, 1 to 1. Gives a nuttier flavor and darker color, good if nut allergies.
  • Almond meal, use a bit less (about 3/4 cup per 1 cup flax). Batter will be less binding so keep eggs as written.
• Almond flour:
  • Hazelnut or walnut flour, 1 to 1. Stronger nutty flavor, might brown faster.
  • Sunflower seed flour, 1 to 1. Nut-free swap, may react with baking soda and turn green if acidic ingredients present.
  • Oat flour, use 1 to 1 but expect softer, cakier muffins and slightly higher carbs.
• Granular erythritol (sweetener):
  • Allulose, use 1 to 1 for similar bulk and browning, fewer cooling aftertastes.
  • Monk fruit blend, check package ratio, usually 1 to 1. Less cooling effect than straight erythritol.
  • Brown sugar, replace 1 to 1 but raise carbs. Gives deeper caramel notes and makes batter slightly wetter.
• Eggs:
  • Flax egg (1 tbsp ground flax + 3 tbsp water per egg). Good binder, use refrigerated and let sit 5 min to gel.
  • Applesauce, 1/4 cup per egg. Adds moisture and sweetness, makes denser muffins.
  • Silken tofu, 1/4 cup pureed per egg. Neutral flavor, keeps texture moist and holds together well.

Pro Tips

1. Let the eggs and pumpkin come to room temp before mixing. Cold eggs make the batter seize up and you end up needing more liquid, so take 20 minutes to warm them on the counter.

2. Don’t overpack the flax meal. Scoop loosely and level, or weigh it if you can. Too much makes the muffins dense and gummy. If they seem heavy, add a tablespoon or two of almond milk rather than more oil.

3. Give the melted butter or oil time to cool. If it’s too hot when it hits the eggs the texture goes weird and can make the muffins flat. Warm, not hot, is what you want.

4. Add the nuts on top of each muffin instead of folding them in if you want nicer crunch and prettier tops. They toast during baking and you get a better texture contrast that way.