As you know I really like pumpkin and still working with a low carb lifestyle I have a low carb pumpkin muffin that I want you to try. Here is what you will need:
2 cups Carbquick baking mix
2/3 cup Almond Milk
1/3 cup heavy cream
1/3 cup Splenda
2 Tablespoon vegetable oil
1 large egg
1 teaspoon baking powder
1 can pumpkin puree
2 teaspoons Cinnamon
2 teaspoons Nutmeg
2 teaspoons Sage
Mix everything in a large bowl and set your oven at 400 (I used our toaster oven). Spray your muffin pan and fill 2/3 full with the mixture. Cook a good 20 minutes then check with a tooth pick. If the tooth pick comes out clean they are done, let cool on a plate and they don't need a thing on top, they are perfect just the way they are.
It comes out to 2 carbs for each regular sized muffin. And boy are they moist! Enjoy with some great pumpkin coffee made with pumpkin syrup and you one great breakfast.
Do you find the carbquick in the supermarket? I've never seen that.
ReplyDeleteJoyce, I have to buy mine on line, I get it here - http://www.lindasdietdelites.com/
ReplyDeleteThey are in NJ and if I send in my order Wednesday, I will have it Friday. Great customer service, great foods. But I think in larger cities people find it at health food stores, no such luck up here in NH.
Sounds like a great "fallish" treat :) Thanks for sharing.
ReplyDeleteI love pumpkin muffins ... I think maybe I'll try yours this weekend! Since I'm not doing low-carb, I wonder if I could substitute Bisquick?
ReplyDeletethey do look good; thanks for sharing your recipe!
ReplyDeletebetty
They sound yummy. I still have go get the carbquick! Thanks for the recipe.
ReplyDelete