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Monday, June 22, 2015


As good as any high-carb muffin.  For another great pumpkin muffin (not gluten-free - but awesome, if you can have gluten) - see here!  This is an example of a recipe where I was copying the aforementioned pumpkin muffin recipe and the batter was still too thick after adding an extra egg.  I ended up adding yet another and then the batter consistency was perfect!   I used the Raisin Nut option for the photo because I am not able to have much chocolate.

NOTE:  If you would like to use Gluten-Free Bake Mix #2 with gelatin, simply leave out the xanthan gum in the bake mix, of course, and add 1 1/2 tsp gelatin to the wet ingredients.  Keep everything else the same!  Enjoy! :)

4 eggs
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)  
1/cup granulated erythritol (125 mL)
1/cup olive oil (75 mL)
1 cup canned pumpkin (250 mL)
21/cups Gluten-Free Bake Mix (550 mL)  
1 tbsp cinnamon (15 mL)
1 tsp baking soda (5 mL)
1/tsp ground ginger (2 mL)
1/tsp nutmeg (2 mL)
1/tsp salt (2 mL)
1 cup sugar free chocolate chips (250 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, (15 mL)
  OR Da Vinci® Sugar Free Gingerbread Syrup

In food processor, combine eggs, liquid sweetener, erythritol, olive oil and pumpkin.  Process really well to help dissolve erythritol (it won’t dissolve completely).  In medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking soda, ginger, nutmeg and salt.  Add to pumpkin mixture; process about one minute.  Stir in chocolate chips.  Spoon the batter into greased muffin pans.  Bake in 350°F (180°C) oven 20 minutes or until cake tester comes out clean and muffins are turning brown.

Yield: 16 muffins.  1 muffin: 183.5 calories; 4.7 g protein; 13.4 g fat; 4.2 g net carbs 

Variations:  Cranberry Pumpkin Muffins: 1 cup frozen, unsweetened cranberries (250 mL) chopped finely in food processor. Omit chocolate chips. (4.9 g carbs)  

Apple Pumpkin Muffins:  Use one small apple, peeled and chopped finely.
(5.1 g carbs)

Raisin Nut Pumpkin Muffins:  I’ve also made these with raisins, snipped in half and finely chopped walnuts. Use 1/cup (75 mL) in both cases. First soak raisins in boiling water, drain and cut in half (some of the carbs are poured off, I'm sure - however, you can skip this step and just use them as is and snip in half).  Carbs are higher but it is a good maintenance-level option. (7.0 g carbs)

For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced!  Volume 4 is FREE with a purchase!

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