The Pioneer Woman Tasty Kitchen
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Low-Carb Pumpkin Muffins

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Level: Easy

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Description

These low-carb pumpkin muffins are muffins you can feel good about eating!

Ingredients

  • 2-½ cups Almond Flour
  • ½ cups Flax Seed Meal
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 1 pinch Salt
  • 2 teaspoons Pumpkin Pie Spice
  • 4 Tablespoons Butter, Softened
  • ¾ cups Canned Pumpkin
  • ⅓ cups Splenda, Granular
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract

Preparation

1. Preheat oven to 350ºF. In a bowl, mix together the almond flour, flax seeds, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a separate bowl, mix together the butter, pumpkin puree and Splenda. Then mix in the eggs and vanilla extract until well-combined. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.

2. Use cupcake liners or spray a muffin tin with nonstick spray. Evenly distribute the batter amongst each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.

2 Comments

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Diana on 2.23.2012

Those look great! I’m on low carb and I’m definately going to make these. Thanks!

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rayne eagan on 1.21.2012

i am glad for this section for special dietary needs… but “low carb” is VERY subjective… it would really help if the total carb and fiber counts were included… thank you for this great recipe

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