Healthy Low Carb Pumpkin Spice Muffins For Breakfast Food

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LOW CARB/LOW FAT PUMPKIN MUFFINS



Low Carb/Low Fat Pumpkin Muffins image

This is a take from a Low Carb Banana Muffin recipe that I just love. Didn't have any bananas one evening so decided to try them with pumpkin. I was unsure of the spices to add so would love some input from others.

Provided by suttercm

Categories     Dessert

Time 30m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 11

3 cups oatmeal
2 tablespoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2 cups pumpkin
1/4 cup Splenda sugar substitute
1/2 cup applesauce (can substitute 1/2 cup oil)
1/2 cup egg substitute (can substitute 2 eggs)
1 teaspoon vanilla

Steps:

  • Grind oatmeal in food processor to fine consistancy. Combine all dry ingredients (except Splenda). In seperate bowl combine all liquid ingredients and Splenda. Combine liquid with dry. Spoon into paper lined muffin pans.
  • Bake at 350 for 15-20 minutes, until tooth pick comes out clean.

Nutrition Facts : Calories 50.7, Fat 0.7, SaturatedFat 0.1, Sodium 179.6, Carbohydrate 9.6, Fiber 1.2, Sugar 0.8, Protein 1.9

WHEAT-FREE, LOW-CARB PUMPKIN MUFFINS



Wheat-Free, Low-Carb Pumpkin Muffins image

These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting, too. The secret is in the finely ground flax seed meal - either grind your own or give the commercially ground meal about ten extra seconds in your blade coffee/spice grinder or blender. Cook's note: if you want to increase the yield on these, add 1/2 cup milk: almond, rice, or soy. And add 1 1/2 cups of bran. When I'm not doing wheat-free, I use wheat bran, but oat bran will do. If you do go the bran route, add 1 tsp baking soda and 1 tsp plain vinegar to the recipe: these puppies will rise better if you do. (thanks for posting a picture, sweetcakes!)

Provided by One Happy Woman

Categories     Free Of...

Time 32m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

1 (15 ounce) can solid pack pumpkin
4 extra large eggs
1 cup Splenda sugar substitute
1/4 cup oil or 1/4 cup butter, melted
2 teaspoons apple pie spice
1 teaspoon ground cardamom
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 cups flax seed meal, finely ground
1 cup soy flour

Steps:

  • Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
  • Add the flours and pulse until just blended.
  • Scoop into greased muffin cups and bake at 425 for 25 minutes.
  • These freeze well.

Nutrition Facts : Calories 183.5, Fat 12.6, SaturatedFat 1.8, Cholesterol 62, Sodium 155.6, Carbohydrate 12.6, Fiber 3.4, Sugar 4.6, Protein 7.3

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