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!)

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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.