Low Carb Pumpkin Coconut Muffins

Name: Low Carb Pumpkin Coconut Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup pumpkin puree; 2 eggs; 1 oz softened cream cheese; 1/4 cup unsweetened shredded coconut; 1/4 melted coconut oil; 1 tsp pumpkin pie spice; 1/4 tsp ground clove; 1/2 tsp almond flavoring; 2 Tablespoon sugar free Vanilla Bean syrup (or Splenda); dash salt; 1/2 tsp baking powder; 2 Tablespoons ground flax; 1/4 cup Bob's Red Mill Low Carb Baking Mix

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1/2 cup pumpkin puree2 eggs1 oz softened cream cheese1/4 cup unsweetened shredded coconut1/4 melted coconut oil1 tsp pumpkin pie spice1/4 tsp ground clove1/2 tsp almond flavoring2 Tablespoon sugar free Vanilla Bean syrup (or Splenda)dash salt1/2 tsp baking powder2 Tablespoons ground flax1/4 cup Bob's Red Mill Low Carb Baking Mix

Directions

Hand mix ingredients in the order listed, leaving the cream cheese in small pieces. Divide into a greased muffin tin and bake 15 minutes at 350.

Serving Size: 6 muffins

Number of Servings: 6

Recipe submitted by SparkPeople user AIMEERUSSELL.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 167.0
Total Fat: 14.7 g
Cholesterol: 66.9 mg
Sodium: 57.4 mg
Total Carbs: 5.1 g
Dietary Fiber: 2.4 g
Protein: 5.3 g

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