Low carb pumpkin peanut butter muffins
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 vote5
makes 24 muffins
2 ccanned pumpkin
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
1/2 cgranulated stevia
4 tspbaking powder
How to Make Low carb pumpkin peanut butter muffins
- Preheat 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.
- In 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.
- Put 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.
- Let 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.