Pumpkin and Flaxseed Muffins

I LOVE pumpkin! However, it seems like most people reserve their pumpkin recipes just for the fall- and I think that’s nuts!

Pumpkin is DELICIOUS and should be enjoyed year round!

Not to mention, its packed full of nutrients such as vitamins A, C, and E and minerals such as magnesium and potassium!

Ingredients

• 2 eggs
• 2 cups unbleached, all-purpose flour
• 1/4 cup maple syrup
• 1 teaspoon baking powder
• 1 tablespoon wheat germ (optional)
• 2 tablespoons of ground flaxseed
• 1 teaspoon cinnamon
• 1/2 teaspoon salt (optional)
• 1 15-ounce can pumpkin puree
• 1/3 cup applesauce
• 1/3 cup whole milk (can use a non-dairy alternative)

Directions

• Preheat oven to 350 degrees, and grease a 12-cup muffin tin
• In a large mixing bowl, add the eggs, and beat slightly
• Add the remaining ingredients, and use a hand mixer to blend together until smooth. The batter may have some small lumps, but don’t overmix!
• Fill muffin cups almost to the tops with batter, then bake for 20 minutes, or until a toothpick inserted into the center comes out clean
• Remove from oven, and allow to cool slightly, then remove from muffin tin, and serve!
• Store in an air-tight container inside the fridge for 5 days or freeze for up to 3 months.

Note: We used a MINI muffin pan for our- which are easier for a toddler to hold! If you use a mini muffin pan- decrease your cook time to 10 minutes!

These muffins can be stored in the refrigerator for 5 days or can be frozen and stored for 3 months! Frozen muffins are great for fast breakfasts or to throw into lunchboxes. Enjoy!

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