Snack

Low-Carb Pumpkin Spice Muffins is for Breakfast, Snack.

Low-Carb Pumpkin Spice Muffins takes 10 minutes to prepare.

Low-Carb Pumpkin Spice Muffins takes 40 minutes to cook.

Low-Carb Pumpkin Spice Muffins makes 12 servings.

The ingredients for Low-Carb Pumpkin Spice Muffins are:

1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
1 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
6 large Egg, fresh, whole, raw
1 tsp Cinnamon, ground
.5 tsp Ginger, ground
.5 tsp Cloves, ground
2.5 tsp Baking Powder
.5 tbsp Apple Cider Vinegar, Bragg's Organic
24 tsp coconut sugar, Madhava? Organic (1 t)
85 gram Stevia in the Raw

Here is how you make Low-Carb Pumpkin Spice Muffins:

Preheat the oven to 350 Fahrenheit. Line a standard muffin tin with 12 parchment or silicone baking cups. In a large mixing bowl, combine all of the ingredients. Stir well with a whisk to break up any clumps.Divide the batter evenly into the 12 baking cups. Bake for 25 to 30 minutes, until the edges are golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MBUTTERFLY1830.

The nutritional information for Low-Carb Pumpkin Spice Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 124.2

• Total Fat: 7.1 g
• Cholesterol: 93.0 mg
• Sodium: 137.8 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 1.6 g
• Protein: 5.3 g

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