Add flax meal in milk and keep it for 10 mins. or till it thickens like gel.
Preheat the oven at 170 C or 340 F and prepare the muffin tray. Line tray with muffin liners.
Sift together flour, baking powder, soda, salt and pumpkin spice.
In a mixing bowl mix sugar and oil. Then add pumpkin puree, flax egg and mix well.
Now add flour mix.
Gently fold the flour. Do not beat or overmix or make a smooth batter. It should be thick better. Don't worry if there are lumps in it.
Transfer the batter in muffin molds. Bake for 25 mins at 170 C or 340 F.
Enjoy just like that with Hot Chocolate or with your even your favorite frosting.
Storage and Shelf Life
Refrigerate in an air tight container. Stays good for a week.
At room temperature when left at counter consume within 2-3 days.
Video
Notes
If you do not have oats flour handy, grind 2 Rolled or Instant Oats. If using steel cut oats, grind 1 cup oats. I gives around 2 cups of flour. Use 1½ cup, keep the leftover for later use.To make flax meal, grind 2 tbsp of flax seeds.To grind oats and flaxseeds use your chutney grinder/coffee grinder or high speed blender.Click here --> HOMEMADE PUMPKIN PUREEFor Vegan friendly or non-dairy version use plant based milk. You can substitute Whole Wheat flour with Oats Flour but adjust the amount of liquid in the recipe. You may need about 1/4 cup more milk. Add slowly and gradually.Do not overmix mix or over beat the batter, lightly fold it. Overmixing will give dense muffins. You can also add chopped nuts like Walnuts, Pecans or seeds Pumpkin Seeds or even chocolate chips. I have added chopped Walnuts for the crunch.