Low Carb Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 201.9
- Total Fat: 17.1 g
- Cholesterol: 10.5 mg
- Sodium: 158.6 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 4.5 g
- Protein: 7.3 g
View full nutritional breakdown of Low Carb Pumpkin Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2 1/2 C Almond Flour
1/2 C Flax Seed Meal
1 tsp Baking Soda
1/2 tsp Baking Powder
pinch of Salt
2 tsp pumpkin pie Spice
1/2 stick unsalted Butter, softened
1/2 C Egg Substitute (Egg Beaters)
1 tsp Vanilla Extract
3/4 C Pumpkin Puree
1/3 C Splenda Granular
Tips
Optional add ins (not included in nutrition information): walnuts, pecans, sliced almonds, cream cheese, dark chocolate chips
Directions
1. Preheat oven to 350 degrees. In a bowl, mix together the almond flour, flax seed meal, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
2. In a separate bowl, mix together the butter, pumpkin puree, and Splenda. Then mix in the eggs and vanilla extract until well combined.
3. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
4. Use cupcake liners or spray a muffin tin with non-stick spray. Evenly distribute the batter between each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.
Serving Size: 1 Muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user IMDEELITED2CU.
2. In a separate bowl, mix together the butter, pumpkin puree, and Splenda. Then mix in the eggs and vanilla extract until well combined.
3. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
4. Use cupcake liners or spray a muffin tin with non-stick spray. Evenly distribute the batter between each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.
Serving Size: 1 Muffin per serving
Number of Servings: 12
Recipe submitted by SparkPeople user IMDEELITED2CU.