Friday, February 14, 2014

Pumpkin Flaxseed Muffins with Molasses

I know! I know! Who would eat such a thing!? (my husband is embarrassed that the recipe is being posted LOL)

As the recipe came together, I wondered if even the dog would turn his nose up to these wonderful snacks!

Actually, the muffins are yummy-moist, and incredibly flavorful without being overly sweet! My secret vice is that I don't really like sugar - I prefer flavor instead!

They smelled fabulous in the oven, and even better after cooling. AND they truly are this pumpkin color!

Easy to make, too, of course.

Pumpkin Flaxseed Muffins with Molasses

  • 1 can plain pumpkin pie puree
  • ¾ cup coarse ground whole wheat flour
  • 1 cup ground flaxseed meal
  • 1 cup brown sugar
  • 2 TBSP black strap molasses
  • ½ tsp baking powder
  • 2 tsp baking soda
  • 1/8 tsp salt
  • ½ cup raisins
  • 1 cup chopped walnuts
  • 2 ½ cups rolled oats
  • 1/8 tsp ground cloves
  • 3 tbsp ground cinnamon (use less if desired)
  • 2 eggs
  • Non-stick spray for muffin tins.
The top font muffin here has been cut in half - same color thru and thru LOL


  1. Mix eggs, sugar, molasses, ground flaxseed meal, cinnamon, cloves, salt, baking powder, baking soda and pumpkin thoroughly.
  2. Add whole wheat flour, mix briefly.
  3. Add rolled oats, mix briefly. Allow to sit a few minutes while the oats and flour absorb moisture. If you live in a dry climate, it may be necessary to add a few tablespoons of water. We are in Florida, so that is not necessary.
  4. Finally, add the raisins and chopped walnuts.
  5. Spray non-stick spray even on coated muffin pans because the only "oil" in this recipe is from the organic ground flaxseed meal and the walnuts. 
  6. Bake 30 minutes at 325 for non-stick pans, and at 350 for regular muffin pans.

These Muffins have great color and texture! They really are pumpkin colored.

The molasses and raisins provide iron, potassium and other minerals.

The combination of whole grains helps those who are hypoglycemic.

 If you've never baked with ground flaxseed, it is a great way of inserting lignan phytonutrients rich in vitamins, fiber, minerals and Omega 3 oil in one's diet.

ADDENDUM one week later: A friend asked for the "stats" on this muffin.

Each Muffin contains:

283 calories
Total Fat is 13g*
   Total Saturated Fat is less than 1.75g
   Total Mono & Poly unsaturated fats = 11.25g
Total Carb 44g
   Sugar 15.5g**
   Fiber 10g (both soluble and insoluble)
Protein 10g (lots of amino acids)

My friend on Weight Watchers said that each muffin is 6 points (original points, not points plus) (thank you Brenda!)

*NOTE - To reduce fats:
exchange ground Flaxseed for oats or whole wheat flour
eliminate walnuts

The flaxseed and walnuts were used to provide high amounts of OMEGA 3 fats, fiber, protein and other phytonutrients. Substitutions will increase Carb/Sugar count, decrease proteins and Omega 3s.

**NOTE - To reduce sugars: 
exchange raisins for frozen or fresh berries.
exchange brain sugar for Stevia (that does not contain dextrose or sucralose)
leave out Molasses

The raisins and molasses were not only added for flavor, but for nutrition.


Benzi said...

Thanks for sharing your wonderful looking recipe, De. I bet they really are yummy.
Unfortunately, I do love downfall. Ha

Diane said...

Well these certainly look yummy Donna.

Hugs Diane

Linda said...

They look delicious! Thank you so much for sharing.

Gertrude said...

Oh, das sieht ja ganz lecker aus, danke für den kommentar
glg Gertrude