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Basil Pumpkin Muffins

These tasty (gluten free) muffins pack a healthy dose of fiber and protein thanks to the pumpkin, garbanzo bean flour, flax seeds and walnuts. Recipe comes from


Step 1

Preheat oven to 350 F. Spray a muffin pan with non-stick cooking spray.

Step 2

Combine butter, agave nectar and brown sugar in a large bowl. Beat with an electric mixer.

Step 3

Add eggs, vanilla, chopped basil, applesauce and pumpkin to sugar mixture. Mix on low speed.

Step 4

Combine garbanzo bean flour, flaxseed meal, walnuts, baking soda, baking powder, salt, cinnamon and nutmeg in a separate bowl. Slowly add to wet ingredients while continuing to mix on low speed.

Step 5

Fill preprared muffin pan with batter 3/4 way full. Sprinkle each muffin with powdered sugar. Bake for 18 - 20 minutes. Muffins are done when a toothpick inserted into the center comes our clean. Enjoy.
Basil Pumpkin Muffins

Servings: 12



Products Used in this Recipe

Baking Aids
Brown Sugar

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Gluten Free
Garbanzo Bean Flour

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Heart Health Month
Flaxseed Meal

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Baking Aids
Walnut Halves

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Gluten Free
Baking Soda

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Gluten Free
Baking Powder

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Baking Aids
Sea Salt

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1 Review

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J-Bo February 23, 2013
Looking for a high fiber muffin, i found this. Yummy! I was out of brown sugar and wanted to reduce sugar anyway, so I used 1 cup of sucanat instead and added 2 tsp of pumpkin seed oil to help replace sugar moisture. Also subbed egg whites for 2 of the eggs. Recipe made 20 muffins.

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