Very Low Carb Pumpkin Muffin In A Minute Mim Recipes

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VERY LOW-CARB PUMPKIN MUFFIN IN A MINUTE (MIM)

These are soo much better than the original recipe, because they are so much more moist! induction friendly as well!

Provided by manders94

Categories     Quick Breads

Time 5m

Yield 1 muffin, 1 serving(s)

Number Of Ingredients 10



Very Low-Carb Pumpkin Muffin in a Minute (Mim) image

Steps:

  • Mix all together in a mug and microwave for 1 min 40 sec! for frosting just mix together as well. spread muffin with with frosting. YUM!
  • tip: if you forget to get your cream cheese out to soften, microwave it for about 15 seconds and it wiil work fine.
  • There are approx 25 carbs in this.

1/4 cup flax seed meal (i like golden)
1/2 teaspoon baking powder
2 -4 teaspoons Splenda sugar substitute
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
2 1/2 tablespoons pumpkin puree (canned)
1 egg
1 ounce cream cheese
1 teaspoon almond milk or 1 teaspoon cream
3 tablespoons Splenda sugar substitute (or more or less, depends on your taste)

WHEAT-FREE, LOW-CARB PUMPKIN MUFFINS

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



Wheat-Free, Low-Carb Pumpkin Muffins image

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

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

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