PUMPKIN CHIP MUFFINS
As good as any high-carb muffin. For another great pumpkin muffin (not gluten-free - but awesome, if you can have gluten) - see here! This is an example of a recipe where I was copying the aforementioned pumpkin muffin recipe and the batter was still too thick after adding an extra egg. I ended up adding yet another and then the batter consistency was perfect! See bake mix instructions for this exact scenario. I used the Raisin Nut option for the photo because I am violently allergic to chocolate these days. I get an instant migraine practically. It really is so very sad. I love chocolate probably more than any other food when it comes to desserts. Maybe when this whole menopause thing is finally upon me, I'll be able to have my beloved chocolate again. I hope so, meantime I am a seriously handicapped baker.
NOTE: If you would like to use Gluten-Free Bake Mix #2 with gelatin, simply leave out the xanthan gum in the bake mix, of course, and add 1 1/2 tsp gelatin to the wet ingredients. Keep everything else the same! Enjoy! :)
NOTE: If you would like to use Gluten-Free Bake Mix #2 with gelatin, simply leave out the xanthan gum in the bake mix, of course, and add 1 1/2 tsp gelatin to the wet ingredients. Keep everything else the same! Enjoy! :)
1/2 cup granulated erythritol (125 mL)
1/3 cup olive oil (75 mL)
1 cup canned pumpkin (250 mL)
21/4 cups Gluten-Free Bake Mix (550 mL)
1 tbsp cinnamon (15 mL)
1 tsp baking soda (5 mL)
1/2 tsp ground ginger (2 mL)
1/2 tsp nutmeg (2 mL)
1/2 tsp salt (2 mL)
1 cup sugar free chocolate chips (250 mL)
Cream Cheese Frosting (optional):
4 oz light cream cheese (125 g)
2 tbsp powdered erythritol (25 mL)
2 tbsp unsalted butter, softened (25 mL)
1 tbsp whipping cream, (15 mL)
OR Da Vinci® Sugar Free Gingerbread Syrup
In food processor, combine eggs, liquid sweetener, erythritol, olive oil and pumpkin. Process really well to help dissolve erythritol (it won’t dissolve completely). In medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking soda, ginger, nutmeg and salt. Add to pumpkin mixture; process about one minute. Stir in chocolate chips. Spoon the batter into greased muffin pans. Bake in 350°F (180°C) oven 20 minutes or until cake tester comes out clean and muffins are turning brown.
Yield: 16 muffins. 1 muffin: 183.5 calories; 4.7 g protein; 13.4 g fat; 4.2 g net carbs
Yield: 16 muffins. 1 muffin: 183.5 calories; 4.7 g protein; 13.4 g fat; 4.2 g net carbs
Variations: Cranberry Pumpkin Muffins: 1 cup frozen, unsweetened cranberries (250 mL) chopped finely in food processor. Omit chocolate chips. (4.9 g carbs)
Apple Pumpkin Muffins: Use one small apple, peeled and chopped finely.
(5.1 g carbs)
Raisin Nut Pumpkin Muffins: I’ve also made these with raisins, snipped in half and finely chopped walnuts. Use 1/3 cup (75 mL) in both cases. First soak raisins in boiling water, drain and cut in half. Carbs are higher but it is a good maintenance-level option. (7.0 g carbs)
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Low-Carb, Gluten-Free recipes by the team & me:
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