Wheat-Free, Low-Carb Pumpkin Muffins

These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting,...

International

📊 Recipe Overview

⏱️

32 Total Time

👥

12 Servings

⭐⭐

medium Difficulty

📝 Description

These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting,...

🥘 Ingredients

Servings:

Original: 12

1 (15 ounce) can solid pack pumpkin
4 extra large eggs
1 cup Splenda sugar substitute
1/4 cup oil or 1/4 cup butter, melted
2 teaspoons apple pie spice
1 teaspoon ground cardamom
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups flax seed meal, finely ground
1 cup soy flour

📋 Instructions

Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
Add the flours and pulse until just blended.
Scoop into greased muffin cups and bake at 425 for 25 minutes.
These freeze well.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

💡 Preheat your oven fully before baking for even results.
💡 Use room temperature ingredients for better mixing.
💡 Don't overmix the batter to avoid tough texture.
💡 Measure ingredients by weight for more consistent results.

Nutrition Facts

Per Serving

Serving Size: 1 portion (12 servings per recipe)

Calories 183.5

% Daily Value*

Total Fat 12.6g 19%

Saturated Fat 1.8g 9%

Cholesterol 62mg 21%

Sodium 155.6mg 7%

Protein 7.3g 15%

Additional Nutrition

Carbohydrates 12.6

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.