Mini Pumpkin Flax Muffins

"My husband and I came up with this recipe together to come up with a nice low-carb autumn treat."
 
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photo by Caramella Girl photo by Caramella Girl
photo by Caramella Girl
photo by Caramella Girl photo by Caramella Girl
Ready In:
40mins
Ingredients:
9
Yields:
24 mini muffins
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ingredients

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directions

  • Preheat oven to 350 degrees. Grease a mini cupcake/muffin pan with non-stick spray or line with baking cups.
  • In a large bowl of a mixer, beat together pumpkin and Stevia. Then beat in eggs one at a time.
  • Add the sugar-free syrup and vanilla, and mix well.
  • With mixer on low, gradually add ground flax 1/3 at a time until well combined.
  • Stir in salt, cinnamon and nutmeg.
  • Spoon mixture into cups, filling about 2/3 of the way.
  • Place in oven and bake for 25 to 30 minutes.
  • Cool for 5 minutes before releasing muffins to a wire rack to cool completely.

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Reviews

  1. incandescent
    This looked like such a terrific nutritious recipe. I made it following ingredients to the letter, but for some reason, the inside of the muffins never cooked and remained wet. On subsequent tries, no matter how high I made the heat or how long I left them in the oven, they still never dried inside, even when the outside was getting overly crusty. I couldn't figure out what to do about this, not being the best baker myself, so unfortunately this was not a winner for me.
     
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RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> I love being in the kitchen. I probably should have went to culinary school (there's still time, right?) because I love food and experimenting with ingredients. I also like making variations of classic meals.
 
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