Dessert

Low Carb Pumpkin Cupcakes/Muffins is for Dessert.

Low Carb Pumpkin Cupcakes/Muffins takes 20 minutes to prepare.

Low Carb Pumpkin Cupcakes/Muffins takes 50 minutes to cook.

Low Carb Pumpkin Cupcakes/Muffins makes 10 servings.

The ingredients for Low Carb Pumpkin Cupcakes/Muffins are:

1 cup canned pumpkin
1 cup granulated Splenda or equivalent liquid Splenda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon pumpkin pie spice or 1 teaspoon cinnamon
Pinch to 1/8 teaspoon salt
5 eggs
6 ounces almond flour, about 1 1/2 cups

Here is how you make Low Carb Pumpkin Cupcakes/Muffins:

Preheat oven to 300 degrees. Grease 10 spaces in a muffin tin well or use muffin papers. In a medium bowl, beat the wet ingredients together. Mix the dry ingredients together in a separate bowl. Combine wet and dry ingredients and stir until well combined. Pour into ten of the muffin tins and bake 45-55 minutes, until the muffins pull away from the sides of the pan and a toothpick comes out clean. Let cool in the pan on a rack for 10 minutes. Store in the refrigerator or freeze (Can be frozen.)Serving Size:?Makes 10 cupcakes/muffinsNumber of Servings: 10Recipe submitted by SparkPeople user FLAXENGIRL1.

The nutritional information for Low Carb Pumpkin Cupcakes/Muffins is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 141.1

• Total Fat: 11.0 g
• Cholesterol: 92.5 mg
• Sodium: 100.6 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 2.5 g
• Protein: 7.0 g

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