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Low Carb Pumpkin Walnut Muffins Recipe

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This recipe for Low Carb Pumpkin Walnut Muffins, by , is from Lisa's Low-Carb Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Mizerak

Category:
Category:

Ingredients:  
Ingredients:  
4 cups ALMOND flour
1 teaspoon salt
1 teaspoon baking soda
1 cup splenda sugar substitute
4 tablespoons pumpkin pie spice
4 tablespoons melted butter or coconut oil
6 large eggs
1-15oz can pumpkin
2 teaspoons vanilla extract
1.5 cups chopped walnuts

Directions:
Directions:
Preheat oven to 350 Fahrenheit. Spray silicon muffin pan lightly with cooking spray. Combine all the dry ingredients( except nuts) first. In a separate bowl combine all the wet ingredients. Slowly incorporate wet ingredients into dry ingredients. Stir in nuts. Evenly divide batter between 24 muffin cups. Bake 20-23 minutes or until an inserted toothpick comes out clean. Allow to cool completely before removing from pan.
1 muffin
Calories: 126
Carbs: 6g
Fiber: 2 g
Net Carbs: 4 g
Protein 4g
2 muffins
Calories: 252
Carbs: 12 g
Fiber: 4 g
Net Carbs 8 g
Protein 8 g

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This recipe helped me stay on track during the early stages of my low carb lifestyle transition. They are filling and delicious. Paired up with a freshly brewed cup of coffee and it's a super start to my day!

 

 

 

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