Mini Pumpkin Flax Muffins |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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My husband and I came up with this recipe together to come up with a nice low-carb autumn treat. Ingredients:
2 cups pumpkin puree, unsweetened |
1 teaspoon stevia |
2 eggs |
1/2 cup sugar-free maple syrup, such as pancake, caramel, maple |
1 tablespoon vanilla |
1 cup flax seed meal |
1 pinch salt |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
Directions:
1. Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
2. In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
3. Add the sugar-free syrup and vanilla, and mix well.
4. With mixer on low, gradually add ground flax 1/3 at a time until well combined.
5. Stir in salt, cinnamon and nutmeg.
6. Spoon mixture into cups, filling about 2/3 of the way.
7. Place in oven and bake for 25 to 30 minutes.
8. Cool for 5 minutes before releasing muffins to a wire rack to cool completely.
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