Monday, 29 October 2012

Pumpkin Muffins


Hi. Today I am bringing you a recipe for actual pumpkin muffins. Yes, these muffins do contain real pumpkin, unlike my pumpkin spice muffins. Though this recipe does start with my base muffin mix, there are a couple noteworthy differences. They are listed below under the ingredients.

Serving Size: 12 medium or 6 large muffins
Nutritional Information(per muffin, for 12 medium muffins) 160 calories, 8g of carbs & 3g of fiber (5g net carbs), 13g of fat, 5g of protein.

Prep Time: 5 minutes
Cooking Time: 20 minutes

Your Ingredients: (in addition to the base mix)

If you do not like flaxmeal or don't have any, you can opt to use 2 cups of almond flour (total) instead. You should be able to get both types of flour from a bulk food store or a health food store.

  • 1 & 1/2 cup ground almond (instead of the 1 & 3/4 listed in the base mix)
  • 1/2 cup of flaxmeal (instead of the coconut flour from the base mix)
  • 1 cup of canned pumpkin (100% pumpkin, NOT a pie filling)
  • 2 tbsp of pumpkin pie spice mix
  • 1/4 cup of crushed almonds/almond slivers or crushed pecans (optional)



Your Tools:

  • A mixing bowl
  • A muffin tin (and paper cupcake cups if you so desire. I like to use them because it keeps my pans from getting ruined)
  • A hand or stand mixer
  • A fork

The Directions:

Step 1 -
Preheat your oven to 350F. Either grease your muffin tin or line the tin with paper cups. 
Step 2 -
Put your butter in a small bowl and microwave it for about 40 seconds. While that's going, mix together all the dry ingredients in a mixing bowl using your fork. 

Step 3 -
After all the dry ingredients are blended, add the wet ingredients and mix with your hand mixer (or stand mixer). Your batter will be thick and maybe chunky (if you included almonds). 

Step 4 -
Fill cups about 1/3 of the way (unless you want bigger muffins, then fill them 1/2 or so) with the batter. An ice cream scoop or cookie scoop works really well for this. 
Step 4 -
If you made 12 medium muffins, bake them for 20 minutes. Take them out, test for doneness (poke with a toothpick). If they are still a little gooey, bake for a minute or two at a time until done. 
Step 5 -
Let the muffins cool in the tin for about 5 minutes, then remove. For those of you not using paper baking cups, the longer you leave your muffin to cool in the tin, the harder it will be to remove it without damaging the muffin.
Leave your muffins out on a cooling rack of some kind until completely cool, and store. Refrigerate for longer life, as there is no sugar to act as a preservative. 
Finished Product



These have a sugar free cream cheese icing on them.

xo,
Jennifer

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