I love pumpkin pie and pumpkin bread, but usually only eat them on Holidays. Why I'm not sure, because they are delicious! Here is a very tasty pumpkin muffin recipe, I know I will make more often. If you don't like cranberries simply omit them. These muffins are very soft and moist, I hope you enjoy them!
These muffins only have 4.4 carbs each.
- 2 cups of my Low Carb Flour Mix
- 1/4 cup flax meal
- 3/4 cup granulated sugar substitute (I used 1/2 cup Xylitol and 1/4 cup Splenda)
- 1 tbls baking powder
- 1-1/2 tsp pumpkin pie spice
- 3/4 cup canned pumpkin
- 1 cup fresh or frozen cranberries
- 2 eggs
- 1/2 cup light olive oil
- 1tsp vanilla
- 1/2 cup chopped pecans (optional)
Preheat your oven to 350. In a medium sized mixing bowl combine all of the dry ingredients and stir to mix well. In your blender add the cranberries, eggs, oil and vanilla. Pulse until the cranberries are coarsely chopped. Add this mixture to the dry ingredients and stir just until blended. Add the batter to a prepared 12-count muffin tin filling each 3/4 full (you may need 2 pans, I got 18 out of this recipe), you can use paper liners or just use non-stick spray. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Allow them to cool slightly before eating. Enjoy!