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Friday, June 18, 2010

PUMPKIN MUFFINS



PUMPKIN MUFFINS
These are excellent – as good as any high-carb muffin.

2 eggs
3/4 cup SPLENDA® Granular (175 mL)
3/4 cup granulated erythritol (175 mL)
1/3 cup olive oil (75 mL)
1 cup canned pumpkin (250 mL)
2 1/4 cups Low-Carb Bake Mix (550 mL)
1 tbsp cinnamon (15 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp nutmeg (2 mL)
1 tsp baking soda (5 mL)
1/2 tsp salt (2 mL)
1/2 cup raisins (125 mL)
1/2 cup walnuts (125 mL)
Cream Cheese Frosting (optional):
4 oz light cream cheese (125 g)
2 tbsp powdered erythritol (25 mL)
2 tbsp unsalted butter, softened (25 mL)
1 tbsp whipping cream,
OR Da Vinci® Sugar Free Gingerbread Syrup (25 mL)

In food processor, combine eggs, SPLENDA® Granular, erythritol, olive oil and pumpkin. Process really well to help dissolve erythritol (it won’t dissolve completely). In medium bowl, combine Low-Carb Bake Mix, page___, cinnamon, ginger, nutmeg, baking soda and salt. Add to pumpkin mixture; process until combined. Stir in raisins and walnuts. Spoon the batter into greased muffin pans. Bake in 350°F (180°C) oven 20 minutes. Reduce heat to 300°F (150°C), cover muffins lightly with foil and bake another 5 minutes, or until a knife inserted in muffins comes out clean.

Yield: 16 muffins
1 muffin/without raisins
168.5/153.2 calories
8.1/8.0 g protein
11.8/11.8 g fat
7.9/4.1 g carbs


Variation: Cranberry Pumpkin Muffins: 1 cup frozen cranberries (250 mL)chopped finely in food processor or blender. Omit raisins and walnuts. (4.4 g carbs)

10 comments:

Lucy from Lucy's Blog said...

Looking over your recipe I realized not many low carb recipes call for oil. I will definitely try these out (I love pumpkin).

Thanks,

Jennifer said...

I hope you like them, Lucy! Blessings! Jennifer

jeri said...

Hi Jennifer-
I made these today and they are delicious. I will be blogging about them.

I only had powdered erythritol, so I used 1 1/4 cups of powdered in the mix. I think it is fine.

Thanks for another fantastic recipe.
Jeri

Jennifer said...

Jeri, you are such a sweetheart! I love that you make my recipes and share them on your blog.

Did you notice a marked cooling effect with that much erythritol?

RedZinnia said...

I made these yesterday and they are delicious! You can't tell that they are low carb. Thank you for the great recipe.

Jennifer said...

Kind of you to share that, RedZinnia. :) There is another lady I know who really likes these as well.

Toni said...

What is erythritol? Where do I find this?

Would love to make this.

Toni

Jennifer said...

Toni, I made it a clickable link in the recipe so that you can find the product to purchase as well as read up on it. :) Thanks for your interest.

Anonymous said...

Could these be made with your GF bake mix?

Jennifer said...

Yes - look under bake mixes, baking and breads:

http://low-carb-news.blogspot.com/2011/04/pumpkin-chip-muffins-with-variations-gf.html