Almond Flour Pumpkin Muffins Recipes
ALMOND FLOUR PUMPKIN MUFFINS
Make and share this Almond Flour Pumpkin Muffins recipe from Food.com.
Provided by mileen
Categories Quick Breads
Time 40m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- In a large mixing bowl, combine eggs, pumpkin, honey, coconut milk, stevia and vanilla. If needed pulse mixture in a blender to get the pumpkin smooth.
- In a separate bowl, combine the almond flour, baking soda, salt and spices together.
- Add the dry ingredients to the wet and mix until smooth & well combined.
- Pour the batter into prepared muffin cups (I spray silicone cups with coconut spray oil) and fill 2/3 full.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
Nutrition Facts : Calories 99.2, Fat 4.3, SaturatedFat 3.3, Cholesterol 46.5, Sodium 176.3, Carbohydrate 13.2, Fiber 0.4, Sugar 12, Protein 1.9
PUMPKIN SPICE MUFFINS - DIABETIC
Dietary Exchanges: 1 1/2 starch & 1 fat. I found this recipe in Your Guide To Eating Well Meal Plans For People With Diabetes. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Low Carb Slim Fast.
Provided by internetnut
Categories < 60 Mins
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Place applesauce in sieve and allow to drain 5-10 minutes. Discard liquid.
- In medium bowl, combine pumpkin, egg substitute, sugar substitute, sugar, applesauce, vegetable oil, almond extract, and Glucerna shake.
- Slowly add flour mixture to pumpkin mixture. Mix until just moistened and fold in raisins.
- Line muffin pan with paper liners. Pour batter into liners filling to top.
- Bake 25-30 minutes. Cool 10 minutes before removing from muffin pan.
Nutrition Facts : Calories 168.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.1, Sodium 227.9, Carbohydrate 25.5, Fiber 2.6, Sugar 10.2, Protein 3.5
PUMPKIN ALMOND MINI MUFFINS
If you enjoy pumpkin, you will love these mini muffins. Perfect for popping in your mouth and just the right size for kids!
Provided by Sabrina Sperry
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
- Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
- Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
- Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.
Nutrition Facts : Calories 311.9 calories, Carbohydrate 37.7 g, Cholesterol 62 mg, Fat 16.9 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 13.1 g, Sodium 284.1 mg, Sugar 24.4 g
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