Sugar & Egg Free Pumpkin Muffins
- Minutes to Cook:
- Number of Servings: 12
Ingredients
*Flour, white, 1.75 cup Baking Powder, 3 tsp or one packet *Erythritol 1 Cup Cinnamon, ground, 2 tbsp Salt, 1 dash Pumpkin, canned, without salt, 1.5 cup *Molasses, blackstrap, 2 tbsp *Canola Oil, .5 cup Milk, nonfat, or almond, soy or rice milk .5 cup
Preheat oven to 400 degrees.
Sift dry ingredients into a large bowl.
In separate bowl, whisk wet ingredients.
Add wet ingredients to dry ingredients and mix gently until combined.
Divide evenly into 12 paper lined (or greased) muffin tins.
Bake for 19 minutes. Let cool.
You can add nuts, raisins, chocolate or carob chips to change it up.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user CARYLH7.
Sift dry ingredients into a large bowl.
In separate bowl, whisk wet ingredients.
Add wet ingredients to dry ingredients and mix gently until combined.
Divide evenly into 12 paper lined (or greased) muffin tins.
Bake for 19 minutes. Let cool.
You can add nuts, raisins, chocolate or carob chips to change it up.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user CARYLH7.
Nutritional Info Amount Per Serving
- Calories: 155.6
- Total Fat: 8.5 g
- Cholesterol: 0.2 mg
- Sodium: 129.7 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 16.2 g
- Protein: 2.4 g
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