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Old 12-28-2007, 09:47 PM   #1
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Pumpkin Muffins

Pumpkin Melt-Away Muffins

--------------------------------------------------------------------------
I put together a new recipe today for Pumpkin Muffins that are to die for! I know...I'm not supposed to be eating these right now, but had to bake the last of our garden's sugar pumpkins and prep for the freezer. I had a small amount left and just had to use it.

Pumpkin Melt-Away Muffins

Makes 12 muffins at 10.89 carbs and 99.45 calories each.

Spray 12 muffin cups with non-stick spray and set aside.
Pre-heat oven to 350║.

1/4 cup Butter-softened
2/3 cup fresh or canned Pumpkin
1/4 cup Half and Half
1/4 cup Water
2 Eggs
1 1/2 tsp Orange Zest

1/2 cup Xylitol
2 TBSP Splenda
2 TBSP Brown Sugar Twin

Measure and mix together:

1 1/4 cups Carbalose (I measured by gently scooping & leveling)
1/4 cup Wheat Protein Isolate 5000 (I measured by gently scooping & leveling)
2 TBSP Almond Flour
1/2 tsp Not/Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 cup Chopped Walnuts

Mix together first six ingredients in a large bowl.
Stir in Xylitol, Splenda and Brown Sugar Twin.
Mix remaining ingredients together, then stir into the web mixture just until completely mixed.
Spoon evenly into the 12 muffin tins and bake about 15 to 18 minutes.
Don't over bake! Muffins are done when pick inserted into center comes out clean. Let sit 10 minutes in pan before removing to wire rack to finish cooling.

These were fabulous warm from the oven. I think I'll work on it some more next week and try to lower the carbs a bit more.

If you try this recipe, I'd love to hear your thoughts on it!
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Old 12-29-2007, 06:25 AM   #2
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these sound very good! Do you know the fiber grams? They may be less net carbs than you think.
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Old 12-29-2007, 09:17 AM   #3
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Quote:
Originally Posted by Annette/TX View Post
these sound very good! Do you know the fiber grams? They may be less net carbs than you think.
I forgot to post that here! I guess if you're looking at net carbs it's not so bad. I try to not count carbs that way as I seem to be resistant to weight loss and can't lose if I use net carbs.

Here it is:

Each muffin:
99.54 Calories, 4 g Fiber, 10.89 g Carbs, 5.62 g Protein

Entire Recipe:
1194.5 Calories, 48 g Fiber, 130.75 g Carbs, 67.5 g Protein
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Old 12-29-2007, 09:31 AM   #4
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Helen your recipe sounds very good.

I definetly want to try it as I have ramekins stacked in the freezer containing one cup each of pumpkin. I don't want to spend 5 plus grams
of carb on each muffin as that's a bit high for my LC diabetic plan.
Let's see if we can reduce the carbs somehow. I can almost smell the
fragrant spices wafting through our home.

Thanks for the recipe Helen.

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Old 01-04-2008, 03:22 PM   #5
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Revision 2: Pumpkin Melt-Away Muffins

Revision 2:
Pumpkin Melt-Away Muffins

Makes 12 muffins
Deducting the sugar alcohols & fiber from the total carbs, these come in at only 2.47 net carbs and 105 calories each.

This recipe makes a better textured muffin than the first one and there's nothing artificial tasting about them! They are super moist and light. DD & GD hate artificial sweeteners and can't tell that these are not made with sugar. Betcha can't eat just one!

Changes from initial recipe include:

Reduced amount of Carbalose
Added Flaxseed Meal
Added more Almond Meal
Added more Not/Sugar
Replaced Splenda with Brown Sugar Twin for a total of 1/4 cup.

New Recipe:

Spray 12 muffin cups with non-stick spray and set aside.
Pre-heat oven to 350║.

1/4 cup Butter-softened
2/3 cup fresh or canned Pumpkin
1/4 cup Half and Half
1/4 cup Water
2 Eggs
1 1/2 tsp Orange Zest

1/2 cup Xylitol
1/4 cup Brown Sugar Twin (or whatever works for you)

Measure and mix together:

3/4 cups Carbalose (I measured by gently scooping & leveling)
1/4 cup Wheat Protein Isolate 5000 (I measured by gently scooping & leveling)
1/4 cup Flaxseed Meal
1/4 cup Almond Flour
1 1/2 tsp Not/Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 cup Chopped Walnuts

Mix together first six ingredients in a large bowl.
Stir in Xylitol and Brown Sugar Twin.
Mix remaining ingredients together, then stir into the wet mixture just until completely mixed.
Spoon evenly into the 12 muffin tins and bake about 20 minutes.
Muffins are done when pick inserted into center comes out clean.
Let sit 10 minutes in pan before removing to wire rack to finish cooling.
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Old 01-04-2008, 04:10 PM   #6
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I have a batch in the oven right now! I must have been reading your mind because I did reduce the carbolose and added golden flax meal. I used 1/4c erythritol, 1/4c brown diabetisweet and 1t fiberfit for the sweetener. If they taste half as good as they smell, then they will be truly wonderful. Of course, I had to lick some batter off my fingers :blush: which was yummy!

Thanks for a great recipe!
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Old 01-04-2008, 04:28 PM   #7
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Ohhhhhhhhhhh

I cannot wait for the verdict. slurp
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Old 01-04-2008, 04:48 PM   #8
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I can't wait to hear what you think...these are truly the best tasting muffin I've had in years, sugar or no sugar! I'll try making a cream cheese filling for these next time around. Stay tuned!

DH has a huge green thumb and planted sugar pumpkins that produced beyond our wildest imaginations, so I now have about 20 two-cup baggies of it in the freezer, so had to come up with some new ways of using it up besided pies.
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Old 01-04-2008, 05:45 PM   #9
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these were sooo good! The sweetener mix was dead on! I did goof a little by not measuring my orange zest. I guess I got carried away while I was zesting my orange and put in so much that they were more orange muffins than pumpkin. Even so, they are scrumptious!
These will be a lovely breakfast with my coffee on the way to work. Can't wait to hear about your cream cheese tweak
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Old 01-14-2008, 09:02 AM   #10
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Quote:
Originally Posted by helens View Post
Revision 2:
Pumpkin Melt-Away Muffins

Makes 12 muffins
Deducting the sugar alcohols & fiber from the total carbs, these come in at only 2.47 net carbs and 105 calories each.

This recipe makes a better textured muffin than the first one and there's nothing artificial tasting about them! They are super moist and light. DD & GD hate artificial sweeteners and can't tell that these are not made with sugar. Betcha can't eat just one!

Changes from initial recipe include:

Reduced amount of Carbalose
Added Flaxseed Meal
Added more Almond Meal
Added more Not/Sugar
Replaced Splenda with Brown Sugar Twin for a total of 1/4 cup.

New Recipe:

Spray 12 muffin cups with non-stick spray and set aside.
Pre-heat oven to 350║.

1/4 cup Butter-softened
2/3 cup fresh or canned Pumpkin
1/4 cup Half and Half
1/4 cup Water
2 Eggs
1 1/2 tsp Orange Zest

1/2 cup Xylitol
1/4 cup Brown Sugar Twin (or whatever works for you)

Measure and mix together:

3/4 cups Carbalose (I measured by gently scooping & leveling)
1/4 cup Wheat Protein Isolate 5000 (I measured by gently scooping & leveling)
1/4 cup Flaxseed Meal
1/4 cup Almond Flour
1 1/2 tsp Not/Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 cup Chopped Walnuts

Mix together first six ingredients in a large bowl.
Stir in Xylitol and Brown Sugar Twin.
Mix remaining ingredients together, then stir into the wet mixture just until completely mixed.
Spoon evenly into the 12 muffin tins and bake about 20 minutes.
Muffins are done when pick inserted into center comes out clean.
Let sit 10 minutes in pan before removing to wire rack to finish cooling.
I just loved the texture of the above recipe, and they're even better the next day, so I decided to leave it alone and used unsweetened applesauce instead of the pumpkin. They were EXCELLENT!

I single-baggied them for lunches, etc, and then put all of those into a larger ziplock bag. They've been sitting on the counter in the baggies for the past four days (yes, several have magically disappeared) and no sign of mold, etc. either, but did refrigerate them last night to extend their life another day or two. Both flavors also freeze extremely well.

I haven't gotten to the cream cheese filling yet, since we still have a few muffins to eat, but this week's schedule is pretty full, so I'll try get to it by next weekend.
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