Low Carb Pumpkin Cupcakes/Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup canned pumpkin1 cup granulated Splenda or equivalent liquid Splenda1 teaspoon baking powder1 teaspoon vanilla1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamonPinch to 1/8 teaspoon salt5 eggs6 ounces almond flour, about 1 1/2 cups
Preheat oven to 300 degrees. Grease 10 spaces in a muffin tin well or use muffin papers. In a medium bowl, beat the wet ingredients together. Mix the dry ingredients together in a separate bowl. Combine wet and dry ingredients and stir until well combined. Pour into ten of the muffin tins and bake 45-55 minutes, until the muffins pull away from the sides of the pan and a toothpick comes out clean. Let cool in the pan on a rack for 10 minutes. Store in the refrigerator or freeze (Can be frozen.)
Serving Size: Makes 10 cupcakes/muffins
Number of Servings: 10
Recipe submitted by SparkPeople user FLAXENGIRL1.
Serving Size: Makes 10 cupcakes/muffins
Number of Servings: 10
Recipe submitted by SparkPeople user FLAXENGIRL1.
Nutritional Info Amount Per Serving
- Calories: 141.1
- Total Fat: 11.0 g
- Cholesterol: 92.5 mg
- Sodium: 100.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 7.0 g
Member Reviews