Gluten-free, sugar-free pumpkin spice muffins
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 139.7
- Total Fat: 10.7 g
- Cholesterol: 79.7 mg
- Sodium: 30.9 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 2.2 g
- Protein: 6.9 g
View full nutritional breakdown of Gluten-free, sugar-free pumpkin spice muffins calories by ingredient
Introduction
This recipe was taken from The Barefoot Cook and slightly tweaked to make it diabetic-friendly This recipe was taken from The Barefoot Cook and slightly tweaked to make it diabetic-friendlyNumber of Servings: 7
Ingredients
-
DRY
1 cup almond flour
1/4 t salt
1/2 t baking soda
2 T cinnamon
2 t nutmeg
1 t ground cloves
1 t ginger
1 t allspice
WET
1/2 cup canned pumpkin
1/4 cup sugar-free maple syrup (I used Walden Farms)
3 large eggs
8 drops EZ Sweetz
1/2 t vanilla extract
Tips
If you don't have EZ Sweetz, just add extra syrup to taste.
Directions
1) Preheat oven to 350 degrees Fahrenheit.
2) Mix dry ingredients in one large bowl and wet ingredients in another.
3) Combine the two mixtures and then disperse the batter into 7 cups in a regular 12-cup muffin tin.
4) Bake for 20 - 25 minutes. Test doneness with a knife: if it comes out cleanly, the muffins are ready.
5) Let cool in tin for 15 minutes, and then remove.
Serving Size: makes 7 muffins
2) Mix dry ingredients in one large bowl and wet ingredients in another.
3) Combine the two mixtures and then disperse the batter into 7 cups in a regular 12-cup muffin tin.
4) Bake for 20 - 25 minutes. Test doneness with a knife: if it comes out cleanly, the muffins are ready.
5) Let cool in tin for 15 minutes, and then remove.
Serving Size: makes 7 muffins