Very Low-Carb Pumpkin Muffin in a Minute (Mim)
photo by Jennifer T.
- Ready In:
- 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 25 carbs in this.
Questions & Replies
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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 substituted 2TBS vanilla low carb protein powder for the flax & 2 PACKETS of stevia for the Splenda. (I only use Stevia & 2-4 tsp seems too sweet for my taste) For the frosting, I put a couple tsp. of pumpkin purée with the cream cheese instead of the almond milk. I used one large egg & actually got 2 muffins out of this recipe ??
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!
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 ?