Sunday, December 15, 2013

Low Carb Mini Pumpkin Muffins

Since my family doesn't care all that much for the usual egg  breakfast dishes I decided to try out these low carb mini pumpkin muffins for breakfast this morning.
My mini muffin pan badly needs replaced so I went with my mini cupcake maker instead and they turned out beautifully,

Wet Ingredients:
1/2 cup pumpkin puree
1/2 cup butter melted
1/4 cup unsweetened unflavored yogurt
5 eggs beaten
1 tsp vanilla

Dry Ingredients
1/2 cup coconut flour
1/2 cup granulated sweetener ( like swerve or ideal)
1/4 tsp salt
3/4 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp double acting baking powder

Directions:
Prepare your cupcake pan and while it's warming up you can beat together your wet ingredients. Next sift together your dry ingredients and add to the wet ingredients taking care to blend well. Then allow mixture to set for at least five minutes, this will give the coconut flour time to absorb the liquids before filling each cupcake hole 3/4 full. Then bake for approx 8 minutes or until done. Muffins can be eaten with or without topping, I topped mine with a little cream cheese frosting.

* Note  these muffins can also be baked in the oven.  Just preheat your oven to 350 degrees and bake for approx. 15 minutes or until done.

Most of the specialty items needed for this and the other recipes on this blog can be found for sale on Amazon. Many times for a much better price than can be found in stores.



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