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–+ servings
low FODMAP pumpkin muffins stacked on top of each other.

Pumpkin Flaxseed Muffins

Veronica Thompson
Packed with the warm flavors of pumpkin and spices, these Pumpkin Flaxseed Muffins are perfect for a cozy breakfast or a satisfying snack. Plus, they are Low FODMAP and gluten-free, making them easy to digest.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 346 kcal

Ingredients
  

  • cooking spray avocado or olive oil
  • 2 large eggs
  • ¾ cup light brown sugar lightly packed
  • ¼ cup granulated sugar
  • 1 cup canned pumpkin puree
  • ½ cup coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • 1¾ cups 1:1 gluten-free flour
  • ½ cup ground flaxseed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup semisweet chocolate chips optional

Instructions
 

  • Preheat your oven to 425°F. Line a 12-count muffin pan with liners, then lightly spray them with nonstick cooking spray. Set the pan aside.
  • In a large mixing bowl, whisk together the eggs, brown sugar, granulated sugar, pumpkin puree, oil, and vanilla until well combined. Next, add the gluten-free flour, ground flaxseed, baking powder, baking soda, salt, and pumpkin pie spice to the wet mixture. Gently whisk until just combined, being careful not to overmix. If adding chocolate chips, fold them in the batter, setting aside a few to sprinkle on top of the muffins. The batter will be thick.
  • Fill each muffin cup to the brim, allowing the batter to slightly overflow. Top the unbaked muffins with the reserved chocolate chips.
  • Bake the muffins at 425°F for 5 minutes, then, without removing them from the oven, lower the temperature to 350°F. Continue baking for an additional 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Once done, take the muffins out of the oven and let them cool in the pan for 5-10 minutes. Then, transfer them to a wire cooling rack to cool completely.
  • Store the muffins in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.

Notes

Storage Instructions

For best results, store your pumpkin flax muffins using the following methods:
  • Room Temperature: Store the muffins in an airtight container at room temperature for up to 5 days. This keeps them fresh and soft.
  • Refrigeration: To extend the muffins' shelf life, you can refrigerate them in an airtight container for up to 7 days. Be sure to let them come to room temperature or warm them slightly before enjoying them.
  • Freezing: To freeze, allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to eat, thaw at room temperature or microwave for a few seconds until warmed through.

Low FODMAP Information

The ingredients in these Pumpkin Muffins are low FODMAP. I checked each serving using the Monash University Low FODMAP app to ensure they were within the recommended serving sizes. So, if you are following a low FODMAP diet, you can enjoy one muffin per meal.

Nutrition

Calories: 346kcalCarbohydrates: 42gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 32mgSodium: 244mgPotassium: 214mgFiber: 5gSugar: 24gVitamin A: 3231IUVitamin C: 1mgCalcium: 81mgIron: 3mg
Keyword Low FODMAP Pumpkin Muffins, Pumpkin Flaxseed Muffins
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