Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins Recipe

Name: Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 2/3 cup almond milk, unsweetened; 1 1/2 cups Splenda granular, sugar substitute; 1/4 cup vegetable oil; 1 (15 ounce) can pumpkin; 1 tablespoon ground cinnamon; 1 tablespoon ground ginger; 1 teaspoon ground cardamom; 1 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1 teaspoon salt; 2 teaspoons lemon juice; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 cup soy flour; 1 cup flax seed meal; 2 1/2 cups wheat bran; 2/3 cup walnuts, chopped

Servings: persons

5 large eggs
2/3 cup almond milk, unsweetened
1 1/2 cups Splenda granular, sugar substitute
1/4 cup vegetable oil
1 (15 ounce) can pumpkin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon baking soda
2 teaspoons baking powder
1 cup soy flour
1 cup flax seed meal
2 1/2 cups wheat bran
2/3 cup walnuts, chopped

1
Preheat oven to 365.
2
Grease 18 muffin cups. I use silicone muffin pans.
3
In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
4
Add the fruit and nuts and pulse/mix briefly.
5
Add the flour, meal, bran and mix until just blended.
6
Scoop into greased muffin cups and bake for 23-25 minutes.
7
Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
8
In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

1406

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 large eggs, 2/3 cup almond milk, unsweetened, 1 1/2 cups Splenda granular, sugar substitute, 1/4 cup vegetable oil, and more.

Yes, Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins

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