Pumpkin Muffins made with Almond flour

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 196.0

Total Fat: 14.5 g
Cholesterol: 17.7 mg
Sodium: 176.2 mg
Total Carbs: 11.5 g
Dietary Fiber: 3.7 g
Protein: 7.6 g

View full nutritional breakdown of Pumpkin Muffins made with Almond flour calories by ingredient

Introduction

These Pumpkin muffins are for people who are on a low carb or gluten free diet. The actual Ingredients may vary because of availability on this site. The actual muffin may be less calories & fat. If you don't mind the good fat then use 3 lg whole eggs These Pumpkin muffins are for people who are on a low carb or gluten free diet. The actual Ingredients may vary because of availability on this site. The actual muffin may be less calories & fat. If you don't mind the good fat then use 3 lg whole eggs

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 12

Ingredients

1 1/2 cups Almond Flour (made from ground up raw organic almonds)

3/4 cup 100% canned pumpkin(not pie filling)

1 lg egg

2 lg egg whites

1/4 cup splenda (or you can substitute organic honey 1/2 cup but you need to increase flour to 2 cups)

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract (organic-no sugar added)

1 1/2 tsp pumpkin spice

1/8 tsp salt

Directions

Pre-heat oven to 350 degrees
Mix all ingredients in a bowl until well blended.
Fill paper lined muffin cups about two-thirds the way up with batter.
Bake for 20-25 minutes until the tops are golden brown. Stick with toothpicks in the center & make sure it comes out clean.
Remove muffins from oven & let cool for about 5 minutes. Serve warm or at room temperature & refrigerate leftovers in sealed container.
Makes 12 muffins of about 2 ounces

Number of Servings: 12

Recipe submitted by SparkPeople user RESA127.