Low Carb Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 1/2 C Almond Flour1/2 C Flax Seed Meal1 tsp Baking Soda1/2 tsp Baking Powderpinch of Salt2 tsp pumpkin pie Spice1/2 stick unsalted Butter, softened1/2 C Egg Substitute (Egg Beaters)1 tsp Vanilla Extract3/4 C Pumpkin Puree1/3 C Splenda Granular
1. Preheat oven to 350 degrees. In a bowl, mix together the almond flour, flax seed meal, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
2. In a separate bowl, mix together the butter, pumpkin puree, and Splenda. Then mix in the eggs and vanilla extract until well combined.
3. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
4. Use cupcake liners or spray a muffin tin with non-stick spray. Evenly distribute the batter between each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.
Serving Size: 1 Muffin per serving
Number of Servings: 1
Recipe submitted by SparkPeople user IMDEELITED2CU.
2. In a separate bowl, mix together the butter, pumpkin puree, and Splenda. Then mix in the eggs and vanilla extract until well combined.
3. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
4. Use cupcake liners or spray a muffin tin with non-stick spray. Evenly distribute the batter between each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.
Serving Size: 1 Muffin per serving
Number of Servings: 1
Recipe submitted by SparkPeople user IMDEELITED2CU.
Nutritional Info Amount Per Serving
- Calories: 2,291.5
- Total Fat: 190.1 g
- Cholesterol: 125.4 mg
- Sodium: 1,992.5 mg
- Total Carbs: 87.4 g
- Dietary Fiber: 50.8 g
- Protein: 81.2 g
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