Prep 3 mins
Cook 2 mins
These are soo much better than the original recipe, because they are so much more moist! induction friendly as well!
- 1⁄4 cup flax seed meal (i like golden)
- 1⁄2 teaspoon baking powder
- 2 -4 teaspoons Splenda sugar substitute
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon pumpkin pie spice
- 2 1⁄2 tablespoons pumpkin puree (canned)
- 1 egg
- 1 ounce cream cheese
- 1 teaspoon almond milk or 1 teaspoon cream
- 3 tablespoons Splenda sugar substitute (or more or less, depends on your taste)
- Mix all together in a mug and microwave for 1 min 40 sec! for frosting just mix together as well. spread muffin with with frosting. YUM!
- tip: if you forget to get your cream cheese out to soften, microwave it for about 15 seconds and it wiil work fine.
- There are approx 2 carbs in this.
This recipe tastes very good after reducing the sweetener. I am guessing the author meant teaspoons of Splenda and not tablespoons. I used only 4 tsp of liquid splenda (the packets or granulated DO have carbs) and that was enough for my taste. Beware that 4 Tbsp of Splenda could have 6-12 carbs!! depending on what variety you are using. I also decreased the sweetener in the frosting to 2 drops, equivalent to a 2 tsp. The egg is .6 carb, the canned pumpkin I used was 2 carbs for that amount and 1 oz cream cheese has .75 carbs and I believe even the cinnamon/pumpkin spice add 1 carb. I also used unsweetened almond milk. This is still a very low carb breakfast in terms of "normal" muffins but is definitely not 2 carbs- probably closer to 5, but could easily be more depending on the sweetener used. It turns out very moist and delicious every time- a great way to start the morning!
I would give this 5 stars but the amount of Splenda in this is ridiculous. I was going to cut it down to 1 tsp of sweetener (erythritol for me), but I forgot to put any in, and it was plenty sweet, from the natural sweetness of the pumpkin. I didn't add any sweetener to the cream cheese, either. The muffin was delicious and very easy. I plan to make another and slice it to cook up as French toast tomorrow!
To address the carb count question, the recipe is tabulated for one serving. So divide the carbs by however many muffins you make, ie. 12 muffins, the carbs would be 3 & the fiber would be .7 grams. Hope this helps. :o)