Low carb chocolate pumpkin muffin recipe

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I felt like a treat and to prevent the consumption of a bag of cookies in the pantry I made some low carb chocolate pumpkin muffins.  If you swap out the Splenda for a little honey these are pretty close to being paleo as well.  What I like about this recipe is that it only requires one bowl and if you use silicon baking cups in a cast iron skillet like me not even a baking pan to clean.  At only 2 net carbs this is a great treat to curb those sweet cravings.

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Low carb pumpkin muffin recipe
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Recipe type: Dessert
Prep time:
Cooking time:
Total time:
Servings: 6
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.
Serving size: 1 muffin Calories: 113 Fat: 10 Carbs: 4 Fiber: 2

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