Loved these muffins! Couple of changes though- used half as much flaxseed as listed (and added whole wheat flour for the other half's amount), used 2/3 cup sugar instead of 1 cup, added 1/4 cup more pumpkin (to keep them moist), less cinnamon, wheat bran instead of wheat germ (its what I had), added about 1/2 tsp of salt, and topped the muffins with some raw sugar. You can't really taste the pumpkin flavor, but that's okay because they tastes SO good! Super fudgey. It could definitely pass for a brownie. Through my calculations, each muffin came out to be about 200 calories with 7 grams of fiber and 6 grams of protein each! TRY THIS RECIPE GUYS!
Date Posted: Dec. 8, 2010
Photography Notes: topped with raw sugar for some crunch.