Wheat-Free, Low-Carb Pumpkin Muffins

Total Time
32mins
Prep 7 mins
Cook 25 mins

These are easy to prepare, are low carb, moist and delicious. They'd pass for a cupcake with a little frosting, too. The secret is in the finely ground flax seed meal - either grind your own or give the commercially ground meal about ten extra seconds in your blade coffee/spice grinder or blender. Cook's note: if you want to increase the yield on these, add 1/2 cup milk: almond, rice, or soy. And add 1 1/2 cups of bran. When I'm not doing wheat-free, I use wheat bran, but oat bran will do. If you do go the bran route, add 1 tsp baking soda and 1 tsp plain vinegar to the recipe: these puppies will rise better if you do. (thanks for posting a picture, sweetcakes!)

Ingredients Nutrition

Directions

  1. Put all the ingredients except the soy flour and flax seed meal into the food processor and blend until well mixed.
  2. Add the flours and pulse until just blended.
  3. Scoop into greased muffin cups and bake at 425 for 25 minutes.
  4. These freeze well.
Most Helpful

5 5

These muffins are soo tasty! They really are very moist and if you wanted to splurge a little you could drizzle some icing on top. I do like these as is though..they are that good! I made the original recipe and they were done in 19 min in my stove. Thanks for posting this, I'll be making these all the time!

5 5

This recipe is quite good!

I modified by using 1 whole egg 3 whites, and liquid stevia instead of Splenda. I also used Energy brown rice flour since I was out of soy flour. The recipe worked out just fine....very good recipe - thanks!

5 5

I am not a big fan of soy flour, but trying to be a little more gluten-free in the diet, so decided to try these. They are really very moist and have lots of flavor. The texture is better than I expected, and I think that is because of the flax seed meal. I also like the texture whole flax seeds, so will add some to the mix next time. Thanks for this keeper.