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Low Carb Pumpkin Pecan Muffins

Low Carb Pumpkin Pecan Muffins

45 Min(s)
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1 serving
Original recipe yields 1 serving
1.5 cups soy flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp baking soda
1/8 tsp salt
1 stick (8 Tbsp.) vegetable oil spread (65%)
1.5 cups granulated sugar substitute
2 Tbsp brown sugar blend granulated sugar substitute
1/2 tsp vanilla extract
1 cup canned pumpkin
1/2 cup egg product
1/4 cup pecan pieces
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Let's Make It
1
Preheat oven to 325 degrees F and grease a 12 cup muffin pan with baking spray. In a medium bowl, sift the first 6 ingredients.
2
In a large bowl with an electric mixer, cream vegetable spread with sugar substitutes and vanilla. Blend in pumpkin, then the egg product. Turn mixer to low and gradually add in flour mixture until well blended (mixture will be thick).
3
Spoon evenly into muffin cups, sprinkle with pecans and bake 25-30 minutes until a fork inserted into the middle of the muffins comes out clean. Cool for 10 minutes then remove from pan.
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