Pumpkin Flax Muffins

These pumpkin flax muffins are healthy and delicious! Craving something sweet and spicy? These healthy pumpkin muffins make a perfect fall treat! This muffin recipe is low in fat and high in fiber. The flax also provides added Omega-3's!

Most muffins are made with oil and eggs. This version is low in fat because it is egg-free and oil-free...yet just as tasty as traditional pumpkin muffins!


  • 2 cups flour (gluten-free, whole wheat, or spelt, etc.)
  • 1/4 cup ground flax seeds
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp aluminiun-free baking soda
  • 1 tbsp aluminium-free baking powder
  • 1/2 tsp salt
  • 1 can organic pumpkin puree
  • 1/2 cup agave nectar (or maple syrup or coconut nectar)
  • 1/2 cup almond milk (or other non-dairy milk)
  • 1/2 cup raisins


  1. Preheat oven to 375F
  2. Mix all dry ingredients together in a bowl.
  3. Add pumpkin puree, agave, & almond milk.
  4. Mix together with a spoon or beater on low.
  5. Stir in raisins.
  6. Spray muffin pan with non-stick spray or coconut oil (or use muffin cups).
  7. Spoon batter into cups and fill just over 3/4 of the way.
  8. Bake for about 30 min.
  9. Let cool slightly. Best served warm with Earth Balance buttery spread!

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You can use a flour of your choice for these pumpkin muffins. However, try to avoid white flour. Whole wheat pastry flour will work if you do not have a gluten sensitivity. Otherwise, you can use a gluten-free flour or spelt, etc.

Without oil and eggs, you may find that the muffins aren't quite as moist as you're used to. If this is the case, you can add a 1/2 cup of applesauce!

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