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Best Pumpkin Muffin Recipe Ever!
Cindy Dallow, Registered Dietitian and Personal Trainer, Phd, RD | September 2026
Why is it the best pumpkin recipe ever? Because they’re outrageously delicious! But also because they are made with flaxseed, walnuts, and whole wheat flour, all of which are nutritional powerhouses. Flaxseeds and walnuts are high in omega-3 fatty acids, and whole wheat flour is an excellent source of B vitamins, magnesium, and fiber.
Also, did you know that canned pumpkin is an excellent source of beta-carotene, which is a powerful antioxidant? In fact, canned pumpkin has three times more beta-carotene than fresh pumpkin!
If you’re concerned about the sugar content in this recipe, keep in mind that this recipe yields 24 muffins, making the sugar content of each muffin fairly moderate. You can substitute Splenda if you wish, without changing the taste, or use half sugar and half Splenda (or honey but the texture might be gooey); or you can simply reduce the sugar to a lesser amount, but I wouldn't reduce it by more than 1/2 cup or they won't be as tender or as delicious!
These muffins freeze well so make a double batch and enjoy!
Pumpkin Flaxseed Muffin Recipe
Ingredients
3 eggs, slightly beaten
1.5 cups sugar (Splenda works well too)
1/2 cup flaxseed oil (or canola if you don't have flaxseed oil)
1 15 oz can of pure pumpkin*
3 cups whole wheat flour (or blend of white and wheat)
1 cup chopped walnuts (optional)
3 Tbs ground flaxseed*
1.5 tsp salt
2 tsp baking soda
2 tsp cinnamon
¾ tsp ground nutmeg
¾ tsp ground cloves
Directions
Preheat oven to 350 degrees
Combine eggs, 1 cup of sugar, oil, and pumpkin in a mixing bowl; mix well
Sift flour, salt, baking soda, 1/5 tsp of cinnamon, nutmeg, and cloves
Add flour mixture, walnuts, and flaxseed to pumpkin mixture. Combine until blended (low speed if using a mixer).
Fill oiled or paper-lined muffin pans with batter
Combine remaining cinnamon and sugar; sprinkle over top of muffins.
Bake for 25 – 30 minutes.
Yield: 24 muffins
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