Low carb pumpkin muffin recipe
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients
  • ⅔ cup pumpkin puree
  • 1 tablespoon coconut oil
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • ½ cup Splenda
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg (fresh ground if you have it)
  • ¼ teaspoon ginger
  • 1 large egg
  • 1 tablespoon cocoa powder
  • ½ cup almond flour (almond meal for heartier muffin)
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
Directions
  1. Preheat oven to 350F
  2. Add pumpkin puree, butter, and coconut oil to a microwave safe bowl.  Heat at high for 30 second intervals until butter/oil is liquid.
  3. Add Splenda, salt, and spices and mix until combined.
  4. Beat in egg and cocoa powder
  5. Add almond meal and baking soda/powder and mix until all ingredients are wet.
  6. Use 1 ounce portioner (AKA spring loaded ice cream scoop) into silicon or paper or cups (or well oiled cupcake pan)
  7. Bake for 30-40 minutes minutes and eat hot or let cool for about an hour.
Calories: 113 Fat: 10 Fiber: 2
Recipe by Fat Guy Weight Loss at http://www.fatguyweightloss.com/low-carb-chocolate-pumpkin-muffin-recipe/