Low Carb Pumpkin Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
This recipe works equally well with several different ingredient replacements. The yogurt can easily be replaced with sour cream. The low carb bake mix can be replaced with flour. The Splenda for baking can be replaced with granulated sugar or brown sugar but this will produce a muffin that is not low carb. If you are looking to make a streusel type topping blend together 2 tablespoons of butter, ¼ cup sugar, ¼ cup flour and ½ teaspoon of cinnamon using your fingers to mix until crumbly. Divide evenly over the muffin batter and bake as instructed.
  • ½ cup butter, melted
  • ¾ cup pumpkin puree
  • 1 cup yogurt (plain or vanilla)
  • 1 cup Splenda for baking
  • 2 cups low carb bake mix (or flour)
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  1. Preheat the oven to 400F and grease your muffin pan or line it with paper liners.
  2. In a large bowl combine the melted butter, pumpkin puree, yogurt, eggs and vanilla extract. Whisk until smooth.
  3. In another bowl combine the low carb bake mix, sugar, baking powder, cinnamon and salt.
  4. Add the dry ingredients to the wet ingredients. Stir until just combined. Divide evenly between the muffins cups. Top with streusel topping (see above for information on making the topping).
  5. Bake for 16 to 18 minutes or until a toothpick inserted into the muffin comes out clean.
  6. Place finished muffins on a wire rack and allow to cool.
Recipe by Remake My Plate at http://remakemyplate.com/low-carb-pumpkin-muffins/