Low-Carb Pumpkin Spice Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5 cup Almond Meal/Flour1 tbsp Pumpkin Pie spice 2/3 cup Erythritol crystals or 1/4 cup Stevia 2/3 cup Libbys 100% pure pumpkin, canned 4 large Eggs
1. Preheat oven to 300° F.
2. Line a muffin pan with paper liners.
3. In a large bowl, combine the almond flour, pumpkin pie spice and Stevia or erythritol and mix well until there are no lumps.
4. Add the pumpkin and eggs; beat with an electric mixer until smooth.
5. Scoop the batter into each muffin cup.
6. Bake for some 30-40 minutes or until a stick inserted in the middle of the muffin comes out almost dry.
7. Remove the muffin pan from the oven and cover with a towel.
8. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. Frost with Low-Carb Cream Cheese frosting if desired.
9. Store in an airtight container.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SLEMON45.
2. Line a muffin pan with paper liners.
3. In a large bowl, combine the almond flour, pumpkin pie spice and Stevia or erythritol and mix well until there are no lumps.
4. Add the pumpkin and eggs; beat with an electric mixer until smooth.
5. Scoop the batter into each muffin cup.
6. Bake for some 30-40 minutes or until a stick inserted in the middle of the muffin comes out almost dry.
7. Remove the muffin pan from the oven and cover with a towel.
8. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. Frost with Low-Carb Cream Cheese frosting if desired.
9. Store in an airtight container.
Serving Size: 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SLEMON45.
Nutritional Info Amount Per Serving
- Calories: 110.0
- Total Fat: 8.7 g
- Cholesterol: 62.0 mg
- Sodium: 24.5 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 2.1 g
- Protein: 5.3 g
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