low carb pumpkin peanut butter muffins
(1 rating)
No Image
I have been experimenting with low carb baking these past few months and this recipe is a WINNER! These muffins are so moist and tender and delicious you would never know they are low carb!
(1 rating)
yield
serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For low carb pumpkin peanut butter muffins
-
2 ccanned pumpkin
-
5 lgeggs
-
1/2 csunflower oil
-
1 1/2 calmond flour
-
1 cnatural peanut butter (no sugar added)
-
1/2 cbobs red mill low carb baking mix
-
2 Tbsppumpkin pie spice
-
2 tspvanilla extract
-
1 cxylitol
-
1/2 cgranulated stevia
-
4 tspbaking powder
-
1 tspsalt
How To Make low carb pumpkin peanut butter muffins
-
1Preheat oven to 350-375 (ovens vary in heat) In a large mixing bowl (I use my kitchen aid) put pumpkin,eggs,oil,peanut butter,vanilla,both sweeteners,and spices all together and mix well on medium speed.
-
2In a separate bowl combine the almond flour, baking mix,salt and baking powder and stir together. Add this to the wet mixture and turn on low speed until blended in.
-
3Put 24 muffin papers in pans and spray with non stick spray. Fill muffin cups about 2/3 the way full, should make 24 regular sized muffins. Bake in the preheated oven for about 20 minutes or until a sharp knife inserted into a muffin comes out clean.
-
4Let the muffins cool a bit before taking them out of the pans, then let them cool on a rack and then...ENJOY! Each muffin has about 5.5 carbs.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT