In the years that my sister and I have been writing our blog together, our eating habits have changed drastically. Although we were never bad eaters, we did use some products that no longer make an appearance in our homes. We have worked hard to incorporate healthier, real food into our families diets as much as possible.
However, these changes occurred slowly – over time – and even though our pantries and fridges look much better than they did before, we still have some work to do. But in our homes, change is a democratic process, especially when it comes to food.
As moms, we’ve found that our families respond so much better when we respect everyone’s voice in the process. By doing so, all of our food-related changes have become permanent changes instead of just fleeting fancies. This is really important to us. When we collectively decide, as a family, that something isn’t healthy, we’re all taking responsibility for the change. It’s a much more family-guided approach than me just telling them that they “can’t” eat something they love.
I tried to think back to when I changed the recipe, but I kept drawing a blank. I remember that my husband was still using artificial creamers in his coffee right around the time he raced in Ironman Cozumel, but that’s only because I remember stressing out over his diet. I also know that he had stopped using it way before he raced in Ironman Mont Tremblant because after Cozumel, we decided that artificial creamers were not going to be a part of our diet. (Although truth be told, I still think he sneaks some when he gets 7-11 coffee!)
Anyways, as I stared into my mixer watching the batter spin, I realized how far this little recipe had come since I first posted it back in 2011. I smiled when I saw all of the changes and I knew that I had to post an updated version of it. Plus with Fall right here, and pumpkin season in full swing, it was pretty great timing for these healthier flaxseed pumpkin muffins.
Notes: The addition of wheat flour and ground flaxseed adds an interesting texture to the muffins and helps them form a crunchy outside layer, which my family loves. However, wheat flour also produces a drier muffin, so if these muffins are a pinch bit too dry for your taste, simply add more pumpkin or almond milk in the next batch. Also, we are trying to reduce our sugar intake which is why I use unsweetened almond milk, but if you like your muffins on the sweet side, feel free to use sweetened almond milk instead.
FLAXSEED PUMPKIN MUFFINS
Makes 12 muffins.
- 1/2 cup butter, unsalted, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 2 eggs, slightly beaten
- 1 cup unbleached white flour (I really like King Arthur’s flour)
- 1 cup whole wheat flour (Again, King Arthur’s flour rules.)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons Whole Ground Flaxseed meal (I really like Bob’s Red Mill.)
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 3/4 cup canned pumpkin (not pumpkin pie filling)
- 2/3 cup Silk Vanilla Almond Milk, Unsweetened
- 2 tablespoons Cinnamon Sugar, for sprinkling on top
- 1 1/2 teaspoons Whole Ground Flaxseed meal, for sprinkling on top (Again, I really like Bob’s Red Mill.)
Step 1: In a large bowl, whisk together flours, baking soda, baking powder, salt, flaxseed, nutmeg, and cinnamon. Set aside.
Step 2: In a mixer, combine both sugars and butter until well blended and smooth. Add eggs, vanilla, pumpkin and Almond Milk; mix thoroughly.
Step 3: Carefully pour dry ingredients into wet ingredients. Gently mix until incorporated.
Step 4: Place batter into a standard 12-cup muffin tin. Coat the top of each muffin with cinnamon-sugar and flaxseed.
Step 5: Bake for 15-20 minutes, or until a toothpick comes out clean when inserted into the middle of a muffin. Cool on a wire rack. (Note: Do not overcook — or these muffins will dry out.)