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Quote:

Originally Posted by Bat Spit

Pumpkin muffins

2 eggs
1/2 cup pumpkin
6 drops sweetzfree or sweetener of choice

mix well

in a separate bowl add
1 c almond flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan
1/2 tsp salt
1 tsp pumpkin pie spice and
1 tsp cinnamon (or equivalent)

mix, then add to wet ingredients

I bake at 350 for 20 mins. I live at 6500 ft, so adjustments may be needed at lower altitude.

This makes a very nice muffin, although I found it a little too wet.

Today I exchanged 1/4 c of gluten free bake mix for 1/4 c of the almond meal for texture plus 1.5 tsp molasses for richer flavor. They were closer but still not quite right. Next time I'll just exchange 2T of bake mix for 2T of almond meal and I think I'll use 1tsp maple extract instead of the molasses.

I think 2T of flax would be perfect, but my body hates flax.

I don't know if you're still around Bat, but I just made these and they're great. I used the last modification you listed, substituting 2 T of flax meal for 2 T of almond flour. Mine didn't come out wet, but I'm using a muffin-top pan rather than a standard muffin tin.

Did you mean for these to be nearly fat-free? It works anyway but I was surprised. I buttered them.

Notes to self for next time:
These worked much better than the flax pumpkin muffins in the kitchen talk subforum. This recipe makes 6. They need about 18-19 minutes in the muffin-top pan.