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Pumpkin Flax Muffins

Author: Danielle Dietz-LiVolsi

DESCRIPTION

Every season should be pumpkin spice season (PSS) in our opinion. Whip up these babies whenever you have that PSS craving, even if it’s the middle of summer!

INGREDIENTS

1 cup NuttZo Power Fuel Smooth
3/4 cup pumpkin puree
3 eggs
1T blackstrap molasses
3T sugar (or Lakanto monkfruit)
2T Ground Flaxseeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink himalayan sea salt
2 tsp pumpkin spice
1 tsp vanilla extract

INSTRUCTIONS

Preheat oven 350 degrees F and line your muffin tin with paper liners.
Mix dry ingredients in a small bowl. Set aside.
Combine remaining ingredients in a larger bowl and fold dry ingredients into wet ingredients. Stir the batter until completely smooth. Fill muffin cups.
Bake for 25 to 30 minutes until firm to the touch.

Allow the muffins to cool for 15 minutes then transfer to a wire rack. Serving size 10-12 muffins.

These are sooooo GOOOOD!

DID YOU MAKE THIS RECIPE?

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Pumpkin Flax Muffins

Every season should be pumpkin spice season (PSS) in our opinion. Whip up these babies whenever you have that PSS craving, even if it’s the middle of summer!

Pumpkin Flax Muffins

Scale:

1X

2X

3X

4X

INGREDIENTS

1 cup NuttZo Power Fuel Smooth
3/4 cup pumpkin puree
3 eggs
1T blackstrap molasses
3T sugar (or Lakanto monkfruit)
2T Ground Flaxseeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink himalayan sea salt
2 tsp pumpkin spice
1 tsp vanilla extract

INSTRUCTIONS

Preheat oven 350 degrees F and line your muffin tin with paper liners.
Mix dry ingredients in a small bowl. Set aside.
Combine remaining ingredients in a larger bowl and fold dry ingredients into wet ingredients. Stir the batter until completely smooth. Fill muffin cups.
Bake for 25 to 30 minutes until firm to the touch.

Allow the muffins to cool for 15 minutes then transfer to a wire rack. Serving size 10-12 muffins.

These are sooooo GOOOOD!

INGREDIENTS

1 cup NuttZo Power Fuel Smooth
3/4 cup pumpkin puree
3 eggs
1T blackstrap molasses
3T sugar (or Lakanto monkfruit)
2T Ground Flaxseeds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink himalayan sea salt
2 tsp pumpkin spice
1 tsp vanilla extract

INSTRUCTIONS

Preheat oven 350 degrees F and line your muffin tin with paper liners.
Mix dry ingredients in a small bowl. Set aside.
Combine remaining ingredients in a larger bowl and fold dry ingredients into wet ingredients. Stir the batter until completely smooth. Fill muffin cups.
Bake for 25 to 30 minutes until firm to the touch.

Allow the muffins to cool for 15 minutes then transfer to a wire rack. Serving size 10-12 muffins.

These are sooooo GOOOOD!

12 oz. Jars

12oz Natural Paleo Power Fuel Smooth

Elevate your almond or peanut butter to 7 nuts and seeds! Enjoy this delicious blend that's made without peanuts (note: made in a facility that processes tree nuts and seeds). Add to smoothies for a protein punch, drizzle on your favorite pancakes or desserts, spread on fruit, crackers and veggies, or enjoy by the spoonful–however you like, ...