Low Carb Pumpkin Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 153.4
  • Total Fat: 14.0 g
  • Cholesterol: 35.4 mg
  • Sodium: 158.5 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Low Carb Pumpkin Muffins calories by ingredient



Number of Servings: 12

Ingredients

    1 cup Carbquik
    1/2 cup ground walnuts
    2 tsp. ground cinnamon
    2 tsp. baking powder
    1/2 cup Torani Sugar-Free Syrup -- Pumpkin Pie
    1/4 cup bulk Splenda
    1 cup pumpkin puree
    2 eggs
    1/2 cup canola oil

Directions

Preheat oven to 350 degrees F. Grease 12 muffin tins or 24 mini-muffin tins. Whisk bake mix, walnuts, cinnamon and baking powder in large bowl. Whisk Torani syrup, Splenda, pumpkin puree, eggs and oil in medium bowl until well blended. Add wet mixture to dry; stir just until moistened. Divide batter in tins. Bake 35 minutes or until toothpick comes out clean. Cool in tins 5 minutes. Freezes well.

Number of Servings: 12

Recipe submitted by SparkPeople user MRSMAC717.