Low Carb Pumpkin Cupcakes/Muffins

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 141.1
  • Total Fat: 11.0 g
  • Cholesterol: 92.5 mg
  • Sodium: 100.6 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.0 g

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


Introduction

These cupcakes/muffins are very good and have no grains, so are suitable for a gluten-free diet as well as a low carb one. With 6 grams net carbs per muffin, these treats made a perfect Birthday Cake substitute for me this year! These cupcakes/muffins are very good and have no grains, so are suitable for a gluten-free diet as well as a low carb one. With 6 grams net carbs per muffin, these treats made a perfect Birthday Cake substitute for me this year!
Number of Servings: 10

Ingredients

    1 cup canned pumpkin
    1 cup granulated Splenda or equivalent liquid Splenda
    1 teaspoon baking powder
    1 teaspoon vanilla
    1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
    Pinch to 1/8 teaspoon salt
    5 eggs
    6 ounces almond flour, about 1 1/2 cups

Directions

Preheat oven to 300 degrees. Grease 10 spaces in a muffin tin well or use muffin papers. In a medium bowl, beat the wet ingredients together. Mix the dry ingredients together in a separate bowl. Combine wet and dry ingredients and stir until well combined. Pour into ten of the muffin tins and bake 45-55 minutes, until the muffins pull away from the sides of the pan and a toothpick comes out clean. Let cool in the pan on a rack for 10 minutes. Store in the refrigerator or freeze (Can be frozen.)

Serving Size: Makes 10 cupcakes/muffins

Number of Servings: 10

Recipe submitted by SparkPeople user FLAXENGIRL1.