Snack

Pumpkin Muffins - Low Carb is for Snack.

Pumpkin Muffins - Low Carb takes 30 minutes to prepare.

Pumpkin Muffins - Low Carb takes 25 minutes to cook.

Pumpkin Muffins - Low Carb makes 12 servings.

The ingredients for Pumpkin Muffins - Low Carb are:

6 Tablespoons melted butter
4 large eggs
1/3 Cup Whipping Cream 35%
1 Cup sweetener, Sucralose bulk
1 Tablespoon vanilla extract
1T & 1/2 Teaspoons ground cinnamon
2 Teaspoon ground nutmeg (I put in a little extra)
2 tsp Allspice
1 & 1/4 Teaspoon baking powder
1 & 1/4 Teaspoon baking soda
1/4 Cup Flax Seed Meal
1 Cup soy flour, Bob's Red Mill
15 oz can pumpkin
4 Ounces chopped walnuts -- optional (darn I forgot those!)
I threw in a handful of sunflower seeds and golden flax seeds!


Preheat oven to 375F.

Beat first 3 ingredients together, then add Splenda, maple and vanilla. Mix the cinnamon and remaining ingredients and add to above.

Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 20-25 minutes

Here is how you make Pumpkin Muffins - Low Carb:

Serving Size:?Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user SZSVATEK.

The nutritional information for Pumpkin Muffins - Low Carb is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 91.4

• Total Fat: 4.0 g
• Cholesterol: 67.6 mg
• Sodium: 471.8 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 3.4 g
• Protein: 7.4 g