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.
Low carb pumpkin muffin recipe | Print |
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
- 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.
Serving size: 1 muffin Calories: 113 Fat: 10 Carbs: 4 Fiber: 2