Brunch

Low Carb Pumpkin Muffins is for Breakfast, Snack.

Low Carb Pumpkin Muffins takes 10 minutes to prepare.

Low Carb Pumpkin Muffins takes 35 minutes to cook.

Low Carb Pumpkin Muffins makes 12 servings.

The ingredients for Low Carb Pumpkin Muffins are:

1 cup Carbquik
1/2 cup ground walnuts
2 tsp. ground cinnamon
2 tsp. baking powder
1/2 cup Torani Sugar-Free Syrup -- Pumpkin Pie
1/4 cup bulk Splenda
1 cup pumpkin puree
2 eggs
1/2 cup canola oil

Here is how you make Low Carb Pumpkin Muffins:

Preheat oven to 350 degrees F. Grease 12 muffin tins or 24 mini-muffin tins. Whisk bake mix, walnuts, cinnamon and baking powder in large bowl. Whisk Torani syrup, Splenda, pumpkin puree, eggs and oil in medium bowl until well blended. Add wet mixture to dry; stir just until moistened. Divide batter in tins. Bake 35 minutes or until toothpick comes out clean. Cool in tins 5 minutes. Freezes well. Number of Servings: 12Recipe submitted by SparkPeople user MRSMAC717.

The nutritional information for Low Carb Pumpkin Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.4

• Total Fat: 14.0 g
• Cholesterol: 35.4 mg
• Sodium: 158.5 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 5.3 g
• Protein: 3.9 g

The dietary needs meet for Low Carb Pumpkin Muffins is Low Carb