I call these muffin cakes because the consistency is more like cake than a traditional muffin. They turned out unique and were very much a winner in my home, as anything called cake would be! I like mini muffins because they cook very quickly and make a great after-school snack. They contain ground flax seed, which is high in Omega-3 essential fatty acids, lignans, and fiber.
Whirlwind Whole Wheat Pumpkin Mini Muffin Cakes
- 2 Tbsp. ground flax seed + 6 Tbsp. water
- 4 oz. coconut oil
- 4 oz. honey
- 3/4 C. pumpkin puree
- 1/2 C. unsweetened applesauce
- 1/2 tsp. sea salt
- 1 Tbsp. baking powder
- 1 1/2 C. whole wheat flour
- 1/2 C. raisins
Preheat oven to 350. In large mixing bowl, whisk together the ground flax seed and water until thickened. Add coconut oil, honey, pumpkin puree and applesauce and whisk together. Add sea salt, baking powder and whole wheat flour and fold in gently with a spatula. Be careful not to overmix! Fold in raisins. Spray a mini muffin pan with non-stick spray and fill with mix. Bake for 12 min.
This recipe makes exactly 36 mini muffins. I use a 24 mini muffin pan and a 12 mini muffin pan so I can cook them both at the same time!
Tip: Use a small ice cream scoop to fill your muffin holders. This makes it quick and all of your muffins turn out the same size!