Low Carb Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Carbquik1/2 cup ground walnuts2 tsp. ground cinnamon2 tsp. baking powder1/2 cup Torani Sugar-Free Syrup -- Pumpkin Pie 1/4 cup bulk Splenda 1 cup pumpkin puree2 eggs1/2 cup canola oil
Preheat oven to 350 degrees F. Grease 12 muffin tins or 24 mini-muffin tins. Whisk bake mix, walnuts, cinnamon and baking powder in large bowl. Whisk Torani syrup, Splenda, pumpkin puree, eggs and oil in medium bowl until well blended. Add wet mixture to dry; stir just until moistened. Divide batter in tins. Bake 35 minutes or until toothpick comes out clean. Cool in tins 5 minutes. Freezes well.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSMAC717.
Number of Servings: 12
Recipe submitted by SparkPeople user MRSMAC717.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 14.0 g
- Cholesterol: 35.4 mg
- Sodium: 158.5 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 5.3 g
- Protein: 3.9 g
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