Low carb pumpkin muffin recipe |
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
- 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
- Preheat oven to 350F
- Add pumpkin puree, butter, and coconut oil to a microwave safe bowl. Heat at high for 30 second intervals until butter/oil is liquid.
- Add Splenda, salt, and spices and mix until combined.
- Beat in egg and cocoa powder
- Add almond meal and baking soda/powder and mix until all ingredients are wet.
- Use 1 ounce portioner (AKA spring loaded ice cream scoop) into silicon or paper or cups (or well oiled cupcake pan)
- 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/
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