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!
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)
Can someone clarify if this is a low carb recipe or not? I don't understand how the carb count can be this high when Libby's 1/2 c of pumpkin puree is only 4 net grams of carbs & the flax seed meal is very low in carbs, like1 or 2 grams of net carbs in the muffin. How can the carb count be over 30 grams of carbs?
This is a nice variation on the original 2 minute flax muffin. As the previous reviewers noted, the quantity of sweetener needs correction. I used 2 drops of Stevia & that was plenty for my taste buds. Also the original 2 minute muffin includes some fat (coconut oil ~1tsp, I think) so I included that when I made this recipe. Personally, I think this would be much, much better had I added a pinch of salt. Note: The food.com nutritional facts list the carb count at 35.9 g for 1 muffin so I am not sure why previous reviewers think it might come in at 6-12g ?
Made these several times now and still can't get over on how well they taste! wil be making over and over again. thanks for the recipe.
Tastes good but like another reviewer mentioned, carb count seems off. I used erythritol rather than Splenda, and with cream cheese and my carb counter book, I have this around 5 carbs. Still moist and tasty so thanks for sharing.