Shared by KarenB
Fall in the air and here’s a great way to celebrate it with some delicious pumpkin muffins!
OK, y'all. It finally dropped into the '50s in coastal Alabama, and I celebrated by making pumpkin-cream cheese muffins!
Yep, I know that pumpkin isn't Virta-approved, but noticed the Virta pumpkin latte recipe uses 2 TB of pumpkin. Each muffin has about 1 TB of pumpkin, which is 1 carb. You can substitute grated zucchini if you like (I'm going to try that next time).
I sweetened with 1 TB each of powdered Stevia and Allulose (first time using Allulose, which is supposed to be good for glucose levels and you're not supposed to count the carbs). You can use your sweetener of choice, but it will affect the carb count, and you'll probably need to use a half cup or more. Sweeten to taste.
I used a blend of flaxseed meal & almond flour. Flaxseed meal takes a little getting used to, but it's a great source of fiber (good for constipation) and omega-3 fatty acids. You could make the muffins with just 150 g of almond flour.
You can sub 1/4 tsp of ground ginger for the fresh and regular cinnamon for the Ceylon cinnamon (which is great for glucose but kinda expensive if you buy it in powder form. I buy the Ceylon cinnamon sticks, which are cheap, and grind it in my coffee grinder.)
Makes 12 muffins & 2 muffins is one serving.
57 g canola oil
5 g fresh grated ginger
tsp vanilla
1 tsp baking soda
1/4 tsp salt
1 TB Ceylon Cinnamon
1 TB each of Stevia powder & allulose or preferred sweetener.
4 eggs
75 g flaxseed meal
75 g almond flour
140 g canned pumpkin
105 g cream cheese
1-1/2 cup chicken bone broth (drink on side)
400 calories, 25 g protein, 10 carbs, 31 g fat
Mix all ingredients except cream cheese & put in a muffin tin. Measure out cream cheese in small dish, then cut off pieces and drop in middle of each muffin, pushing it down a little.
Bake 350 for about 20 - 25 minutes.