Pumpkin Flax Muffins

It’s October, so ’tis the season for all things pumpkin! This recipe incorporates a nice serving of ground flax seed, which is a great source of soluble fiber and phytoestrogenic lignans. Enjoy!

• ⅓ cup extra-virgin olive oil
• ½ cup maple syrup or honey
• 2 eggs
• 1 cup pumpkin purée
• ¼ cup milk of choice
• 1 teaspoon baking soda
• ½ baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¾ teaspoon cinnamon
• ¾ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice or cloves
• 1½ cups of regular whole wheat flour (can also use all purpose GF flour)
• ¼ cup of ground flax seed
• ⅓ cup old-fashioned oats
• ⅓ cup of pumpkin seeds

Preheat over to 350F.

1. Mix the oil and maple syrup together with a whisk. Add eggs, pumpkin purée, milk, baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
2. Add flour, ground flax, oats and pumpkin seeds to the mixture.  Mix until just combined.
3. Add your options – nuts, chocolate chips, raisins, etc.
4. Bake for 25 minutes.
5. Allow to cook for 5-10 minutes before transferringto a cooling rack.