Low carb sugar free pumpkin muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
0.5 cup Bob's Red Mill Hazelnut Meal/Flour (by VLBARC) 2 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 tsp Baking Powder 1 tsp condiments, salt, Himalayan pink (by EXOTEC) 6 tsp Swerve All Natural Sweetener (by JANIS-IRENE) 2 serving Truvia Natural Sweetener 2 large Egg, fresh, whole, raw 2 tbsp Kerigolds Irish salted butter (by LOVELYSMILE1493) 1 tsp Vanilla Extract 0.20 cup Farmers Market Organic Pumpkin Puree (by TANGO_MAUREEN)
Mix all dry in one bowl.
Mix all wet ingredients in one bowl.
Add dry into wet a little at a time. If batter is too thick, add up to 1/2 cup water to thin out to make a pourable consistency.
350 degree oven, 25-30 minutes.
Serving Size: Makes 6 large muffins
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTTEARS.
Mix all wet ingredients in one bowl.
Add dry into wet a little at a time. If batter is too thick, add up to 1/2 cup water to thin out to make a pourable consistency.
350 degree oven, 25-30 minutes.
Serving Size: Makes 6 large muffins
Number of Servings: 6
Recipe submitted by SparkPeople user MYSTTEARS.
Nutritional Info Amount Per Serving
- Calories: 175.7
- Total Fat: 15.6 g
- Cholesterol: 71.9 mg
- Sodium: 874.1 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.3 g
- Protein: 5.5 g
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