Pumpkin Muffins Recipe - Low Carb & Healthy
Low carb recipe for Pumpkin Muffins which belongs to the Breads recipe category.
- cup (50 g) almond meal
- cup (25 g) gluten
- cup (30 g) vanilla whey protein powder
- teaspoon salt
- cup (6 g) Splenda
- 1 teaspoon baking powder
- teaspoon ground cinnamon
- teaspoon ground nutmeg
- cup (120 g) canned pumpkin
- 1 egg
- 2 tablespoons (28 g) butter, melted
- teaspoon orange extract
- cup (80 ml) Carb Countdown dairy beverage
- cup (60 g) chopped pecans
Preheat oven to 400F (200C, or gas mark 6).
Spray a 12-cup muffin tin with nonstick cooking spray, or if you prefer, line it with paper muffin cups.
In a mixing bowl, combine the almond meal and the next 7 ingredients (through nutmeg).
Stir them together to evenly distribute ingredients.
In a separate bowl, combine the canned pumpkin, egg, melted butter, orange extract, and Carb Countdown dairy beverage and whisk together.
Make sure your oven is up to temperature before you take the next step! Pour the wet ingredients into the dry ingredients and with a few swift strokes, combine them.
Stir just enough to make sure there are no big pockets of dry stuff; a few lumps are fine.
Quickly stir in the pecans and spoon the batter into a prepared muffin tin.
Bake for 20 minutes; remove the muffin's from the pan to a wire rack to cool.
Each with 9 g protein; 3 g carbohydrate; 6 g usable carbs.