low carb pumpkin peanut butter muffins
(1 rating)
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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!
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For low carb pumpkin peanut butter muffins
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2 ccanned pumpkin
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5 lgeggs
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1/2 csunflower oil
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1 1/2 calmond flour
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1 cnatural peanut butter (no sugar added)
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1/2 cbobs red mill low carb baking mix
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2 Tbsppumpkin pie spice
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2 tspvanilla extract
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1 cxylitol
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1/2 cgranulated stevia
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4 tspbaking powder
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1 tspsalt
How To Make low carb pumpkin peanut butter muffins
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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.
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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.
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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.
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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!
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