Low carb pumpkin muffins

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With pumpkins starting to show up at the grocery store figured I should come up with a tasty and not so guilty dessert snack to make use of the fresh pumpkin puree I should have in my possession shortly.  At 171 calories and 3 net carbs these taste great and are not half bad for you as well.

Low carb pumpkin muffin recipe
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Recipe type: Dessert
Author:
Prep time:
Cooking time:
Total time:
Servings: 6
Ingredients
  • 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
Directions
  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.
Serving size: 1 muffin Calories: 171 Fat: 15 Carbs: 6 Fiber: 3 Protein: 6

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