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Pre-heat oven to 350 degrees F.
Line a muffin tin with parchment paper baking cups or spritz with your favorite oil spray. I used parchment liners for uber-easy clean up and zero sticking!
In a medium bowl, combine flour flax, baking soda, baking powder, cinnamon, and salt and mix.
In a larger bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, vanilla and pumpkin. Whisk until incorporated..
Slowly sift the flour mixture into the egg mixture, using a fork to mix in a clockwise motion.
Once the mixture is just combined, scoop into muffin cups, filling each about halfway.
Bake at 350F on the center rack for approximately 14-16 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
Remove muffins from tray and allow to cool on a wire rack until they're cool enough to eat.
Dig in! Store remaining muffins wrapped on the counter for up to four days or in the freezer for a month. Enjoy!