Oatmeal Flax Pumpkin Muffins

These Oatmeal Flax Pumpkin Muffins are a healthier pumpkin muffin that is pretty much guilt free!

I still, even after the long, heinous winter that we just endured up here in the Great White North -AKA Edmonton- have a freezer full of pumpkin puree, in cup sized servings just ready to bake with. How that happened I’ll never know, but I suspect that it might have to do with my tendency to slightly overdo almost everything I undertake.

Boil up my crop of  pumpkins and freeze my own puree? You betcha! Make too much because I cannot stand waste of any sort? You betcha twice!

So while searching for supper ideas, I came across the last few bags I have left and was inspired to whip up another type of muffin. I have been on a flax kick lately, so that was going to be added, no question about it. I also had oatmeal to use up, applesauce galore and a cupboard full of tasty spices to make sure they weren’t plain.

These are definitely a hearty breakfast muffin, low on the sweetness, but full of healthy goodness to start your kids out right in the morning or a power snack at school, both of which my kids have eaten these for. Add in after school snack or bedtime nibble and you have it covered.

The recipe makes a perfect dozen, I loathe freezing muffins, it seems to change the texture and something just bothers me about them. Any one else feel the same way or am I just a freakazoid?

On second thought, maybe don’t answer that and just read on to make muffins!

Ingredients Needed:

1 cup of pumpkin puree

1/2 cup packed brown sugar

1/3 cup unsweetened applesauce

1/4 cup of water

2 eggs

1 cup of whole wheat flour

1/2 cup of large flake oatmeal

1/4 cup ground flax seed

1/2 cup of raisins

4 tsp baking powder

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

pinch of cloves

1/2 tsp salt

Kick the tires & light the fires to 350 degrees.

Whisk the dry ingredients together thoroughly in a large bowl.

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.

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.

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.

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

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

Enjoy these as a guilt free treat for your snack!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.