Pumpkin-Cranberry Muffins
5.7g
Net Carbs
6.4g
Protein
13.8g
Fat
2.4g
Fiber
173
Calories
Ingredients:
- 1 cup Pumpkin (Without Salt, Canned)
- 1/2 cup Canola Vegetable Oil
- 1 cup Sucralose Based Sweetener (Sugar Substitute)
- 3 teaspoons Baking Powder (Straight Phosphate, Double Acting)
- 2 teaspoons Cinnamon
- 1/2 cup chopped Cranberries
- 1/2 cup Blanched Almond Flour
- 2 large Eggs (Whole)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe; you will need 1 cup mix. Also, ground pecans are a delicious replacement for the almonds as a variation.
- Preheat oven to 350ºF. Grease a 12-muffin tin with olive oil spray.
- In a large bowl, whisk 1 cup flour mix, almond flour, baking powder, and cinnamon.
- In a medium bowl, whisk sugar substitute, pumpkin purée, eggs and canola oil until well blended. Add pumpkin mixture to the mix of dry ingredients, stirring until just moistened. Fold in cranberries.
- Divide batter in muffin tins and bake 20 minutes, or until a toothpick inserted in centers comes out clean. Allow to cool on a baking rack for 5 - 10 minutes before turning out.
