Low carb pumpkin muffin recipe
Author: FatGuy
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
  • ¾ cup almond flour (almond meal for heartier muffin)
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 2 tablespoon oil
  • 2 tablespoons natural peanut butter
  • 1 large egg
  • ½ cup pumpkin puree
  • ¼ cup Splenda
  1. Preheat oven to 350F
  2. Add all dry ingredients to bowl and mix to combine
  3. Add wet ingredients into blender and pulse a few times to incorporate. This is mainly to get the peanut butter in a pourable state.
  4. Add wet ingredients to dry ingredients and mix until well incorporated
  5. Use 1 ounce portioner (AKA spring loaded ice cream scoop) into paper cups (or well oiled pan if you are out of cups like I always am) If you are feeling daring you can drop a couple of chocolate chips on top to entice the kids to try these
  6. Bake for 40-50 minutes minutes and eat hot or let cool for about an hour.
Calories: 171 Fat: 15 Fiber: 3 Protein: 6
Recipe by Fat Guy Weight Loss at http://www.fatguyweightloss.com/low-carb-pumpkin-muffins/