I am really proud of this recipe and I worked on it for several months. As a result, I am feeling a little protective--if you make it/share it on your website, will you pretty please include a link back to this blog? Thanks!
Carb count is roughly 11g per muffin.
-1 stick butter (can use 3/4 or 1/2 stick as well--this recipe is pretty flexible on fat amount, probably because the almond flour has fat.)
-1/2 cup Splenda brown sugar blend (You could use 1/4cup but the cranberries are pretty tart and need the extra sweetness.) (You can also use 1/4 cup regular brown sugar and 1 mashed banana if you want to avoid artificial sweeteners.)
-1 cup pumpkin (If you're using a small pumpkin can and want to split it evenly, use 3/4 cup instead and freeze the other half for a future batch.)
-1 tbsp vanilla
-2 tbsp molasses
-Dash of salt
-2 tsps baking soda
-2 tbsp cinnamon
-1 tbsp ginger
-1/2 tbsp ground cloves
-2 cups almond flour
-1/2 cup ground flax
-1 to 1 1/2 cups fresh or frozen cranberries
1. Preheat oven to 350F
2. Mix butter, molasses and splenda.
3.Add in pumpkin, eggs, vanilla and salt.
4.Once all the wet ingredients are combined, add baking soda, spices, almond flour and flax.
5.Once the batter is well mixed, add cranberries
6.Assess batter texture. You want a wet, soft dough, kind of mousse-y in texture. If the batter seems dry, add a small amount of water.
7. Fill muffin cups. Try not to overfill them as these rise a bit and the molasses can cause the edges to burn if they cover the pan.
8.Bake for 20 to 25 minutes, but check at the 15 minute mark. These can over bake fast so keep an eye on them. The pumpkin has a high enough water content, that sometimes these muffins take longer to bake than my chocolate muffins, so be sure to pierce one with a knife to verify the batter is fully cooked.
Serve with a dollop of whipped cream or Cool Whip.
I keep these in the fridge and nuke them for about 16 seconds before eating.
Now for carb count. I have already subtracted the fiber.
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