Spicy Pumpkin Cream Muffins- Carbquik
 

Spicy Pumpkin Cream Muffins

These turned out really moist and flavorful. :thup:

2 cups Carbquik
1/2 cup canned pumpkin
8 drops Sweetzfree (or 1/3 cup Splenda)
1/4 cup heavy cream
1/4 cup vegetable oil
1/4 cup water
1 egg
1 tablespoon pumpkin pie spice
1/2 teaspoon ground cinnamon


1. Heat oven to 400°F. Grease bottoms only of 9 regular-size muffin cups, or place paper baking cup in each muffin cup.

2. Stir all ingredients until moistened. Fill muffin cups about 3/4 full.

3. Bake 15 minutes or until golden brown. Immediately remove from pan.

Makes 9 muffins
159 calories
2.9 net carbs

yum!!!! that looks delish!!!

gonna go get some pumpkin this weekend!

I love the fall. All sorts of pumpkin-y goodness!

Wow, those look so good! I just got done ordering some items from Netrition.com, including Carbquick. I am definately going to make these. They have a really low carb count too which is even better!

I haven't seen canned pumpkin here in Ireland, but I have managed to get a real one. Can anyone tell me if the stuff in a can is cooked or if all I have to do is measure out half a cup of the raw flesh for this delicious recipe?
Thanks,
Babs

Can't wait to try these. Going to order some carbquick. Also bookmarking this recipe. Thanks!

This sounds & looks amazingly yummy! I can just imagine the smell of them! :yum: I will definately try these soon!

Wow Becki - that muffin looks delish!!!

But it reminds me of a joke that plays well to Cub Scouts.

There were 2 muffins in an oven.

One muffin says, "It sure is HOT in here"!

The other muffin says, "Ahhhhhhhhhhh, a talking muffin!!!"

Bad joke, I know, but it popped in my head this morning. I just might have to make a variation of these this weekend.

Okay...I made them and they are terrific!! I ate two already! Becki, you always have the BEST recipes. Thank you!!

P.S. I can tell that I am going to need to already order some more CarbQuick...I will get the big bag next time!

Glad you liked them! :thup:

I made another double batch this morning and added in just a touch more sweetener. I'll see how they taste in the morning and report back. :)

Babs, there are actually two kinds of canned pumpkin sold here in the US. One is just pureed pumpkin and the other is pie filling. They both are cooked I believe. I would do a search on google or a site like allrecipes.com on preparing pumpkin. I don't believe it is huge project to make it, but there is little difference in homemade pumpkin and the canned version.

I just saw a program here recently that said our (American) tradition of carving jack-o-lanterns into pumpkins came from Irish immigrants that carved faces into turnips and rutabegas for the holiday Samhain?

Ed

Thanks Ed - yes, Samhain (pronounced sow [rhymes with how]-in) is Halloween here, but I've never made anything out of/with turnips, apart from mash to serve with spuds ... and I still miss those :(
We have only begun to see real pumpkins here in the last few years and I've never cooked with them, so this will be a first.
Babs

They are even better!! :yum: I added an extra 3-4 drops of sweetzfree, and they are just a touch sweeter. :thup:

What sweetner would you recomend Becki since I can no longer get Sweetzfree ? I finally ran out.

Angel

You can use granular Splenda, just adjust the carb counts. The batter may also be a tad dry, so maybe add a bit more water?

I forgot to note in the original recipe that the carb counts given are for liquid sweetener.