Pumpkin Muffins with Flaxseed (that happen to be low carb, flour-free, sugar free.... but you won't know it)

I put a dollop of whipped cream on it here but realized I like it better naked - just as it is!

My original pumpkin muffin recipe is from 2002; before the use of almond flour became prevalent in place of wheat flour and back when it was almost impossible to find natural sugar substitutes but a product called Splenda was just hitting the shelves in the United States.  With just protein powder and eggs, it was a little 'eggy' and too moist.

With a little tweaking to better choices (read; natural sugar substitutes and the addition of flax meal and almond flour), I had an amazing healthy muffin recipe that I serve to anyone at any time and they have no idea they are eating something good for them that has no wheat and no sugar.   It's flavorful and moist and so good!  Bran muffins have no chance next to these guys.

*Notes:  I did not use blanched almond flour in this one, but natural.  I also use a zero carb, zero sugar whey protein powder called Isopure - it's the only brand we buy and use.

Pumpkin Muffins

2 c almond flour
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
3/4 t baking powder
1/2 t baking soda
1/2 t salt
2 t pumpkin pie spice
1/2 c erythritol, granules
1/4 c Just Like Sugar, Brown sugar version
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t vanilla
1/2 c half and half or cream

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, spice and sweeteners.    In another bowl mix the pumpkin, butter, eggs and vanilla.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if you have to but remember your batter should be thicker than a cake mix yet still able to be scooped or poured into muffin tins.    Pour batter into greased or lined cupcake tins filled  3/4 full.  Bake at 325 for approximately 25 minutes.   This will make roughly 14-15 muffins and depending on the brands of ingredients used, will be 4-7 carbs per muffin. 

A nice thick batter

Fresh and hot from the oven

A healthy pumpkin muffin with no sugar and no flour!

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