low carb pumpkin peanut butter muffins
(1 RATING)
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!
No Image
prep time
15 Min
cook time
20 Min
method
---
yield
makes 24 muffins
Ingredients
- 2 cups canned pumpkin
- 5 large eggs
- 1/2 cup sunflower oil
- 1 1/2 cups almond flour
- 1 cup natural peanut butter (no sugar added)
- 1/2 cup bobs red mill low carb baking mix
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 cup xylitol
- 1/2 cup granulated stevia
- 4 teaspoons baking powder
- 1 teaspoon salt
How To Make low carb pumpkin peanut butter muffins
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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