Crumbly muffins, hot out of the oven, fragrant with cinnamon… These pumpkin pecan muffins are so good, my kids gobbled them up, even when they were at their pickiest stage. Probably because I never mentioned to the munchkins that these muffins are low carb and sugar-free!
(Note/update 2016: I’m working on a Splenda-free, real-food version, but I still think these would be okay as an occasional treat, unless you have known issues with Splenda.)
Pumpkin Pecan Muffins
Makes 12 muffins
3 cups almond flour
1 can canned pumpkin (NOT pie filling)
2 T. wheat bran (or ground flaxseed, or omit, to make it gluten free)
1 T. pumpkin pie spice*
2 t. baking powder
2 t. baking soda
6 large eggs (corrected 5/17/13; previously listed as 3)
1 1/2 c. cup-for-cup Splenda (or sweetener of your choice)
2 t. vanilla extract
1/4 t. salt
1 cup chopped pecans
Preheat oven to 350 F. Line a 12-muffin tin with paper liners, and spray the inside of the liners with no-stick spray.
Stir all the ingredients until well blended. Fill the prepared muffin cups about 2/3 full. Bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out pretty much clean.
Let muffins cool for 5-10 minutes. Serve warm or at room temp. (Warm with butter – YUM!) Refrigerate any leftovers.
If there are any. Which there won’t be! 🙂
* If you don’t have pumpkin pie spice mix on hand, you can use this recipe
. But you’ll need to make a little more than the recipe calls for.
Nutrition info, from myfitnesspal.com; great carb-to-protein ratio!…
|Amount Per Serving
|% Daily Value *
|Total Fat 24 g
|Saturated Fat 2 g
|Monounsaturated Fat 5 g
|Polyunsaturated Fat 2 g
|Trans Fat 0 g
|Cholesterol 123 mg
|Sodium 375 mg
|Potassium 80 mg
|Total Carbohydrate 14 g
|Dietary Fiber 6 g
|Sugars 3 g
|Protein 11 g
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