I noticed last night that it seems like I am posting a pumpkin recipe every week lately. This was not intentional, but see, when I kept hearing about pumpkin shortages, I got scared. I’m not sure why because I live in the South. But, that didn’t really matter to me. I HAD to get to the store to get as much pumpkin as possible. So, see, I have a lot of cans of pumpkin puree in my pantry and they need to be used to make way for my husband’s cans of Chef Boyardee….
I’ve been having a craving for a good muffin lately. But, at the same time, I’ve also been feeling pretty carb-heavy the past few days. Perhaps it was those gooey chocolate drop cookies I made over the weekend. I had to compromise. A muffin loaded with white flour and sugar was not an option. A low-carb muffin was the way to go. I actually attempted (yeah, attempted) to make these muffins earlier in the week. I tried to make them using flax seed meal as my “flour” and I added way, WAY too much pumpkin. And let me tell you folks, they were NOT good. I had an entire batch of yuck on my hands. I couldn’t eat them, so in the trash they went. Now, I’m not the type that likes to give up, no, not me.
I think the big issue with my first batch was that the batter was too wet. It needed something other than just the flax seeds, so I opted to use some almond flour. Almond flour is a wonderful alternative for low-carbers and it’s gluten-free! I had hoped that these muffins would have risen a little more than they did, but they were still pretty good and I would make them again. These muffins are not only tasty, but because of the almonds, flax seeds, and pumpkin, they are also really healthy so you can enjoy these little guys any time of the day! If you want to kick these up a bit, you can add nuts, raisins, or cranberries. Or enjoy them with some cream cheese spread on top! Either way, these are muffins you can feel good about eating!
- 2 1/2 cups almond flour
- 1/2 cup flax seed meal
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- pinch of salt
- 2 tsp. pumpkin pie spice
- 1/2 stick unsalted butter, softened
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 cup pumpkin puree
- 1/3 cup Splenda granular
- Optional: walnuts, pecans, sliced almonds, fat-free cream cheese
- Preheat oven to 350 degrees. In a bowl, mix together the almond flour, flax seeds, baking powder, baking soda, salt, and pumpkin pie spice. Set aside. In a separate bowl, mix together the butter, pumpkin puree and Splenda. Then mix in the eggs and vanilla extract until well-combined. Slowly add in the dry mixture until it is fully incorporated with the wet ingredients.
- Use cupcake liners or spray a muffin tin with non-stick spray. Evenly distribute the batter amongst each cup. Bake for approximately 15-20 minutes until the tops of the muffins have turned golden brown.
Approx. 7.4 grams of carbs per muffin.