Bumping for pumpkin lovers!

Thanks for the recipe, IrishShrty! I've made these and they are great.

For the nutritional info per muffin, as calculated from Fitday and omitting walnuts and using no carb sweetener, I obtained:

Calories 140 cal
Cholesterol 53 mg
Sodium 171 mg
Potassium 101 mg
Fat 12 g
Saturated Fat 1g
Total Carbohydrate 10.2 g
Fiber 8.3 g
Net Carb (ECC) 1.8 g
Protein 5 g
Vitamin A 52%
Vitamin C 2%
Calcium 5%
Iron 7%

I'm not sure why my net carb (and calorie) calculation is so much lower than that of CNYMom in Post #11 of this thread. My calculation looks right to me based on how I used the recipe. Using round numbers, Bob's ground flax has about 8 g net carb in 1.5 cups (see https://www.lowcarbfriends.com/bbs/...p/t-321626.html for info from someone who contacted the company), the 1 cup of pumpkin has 8 g net (from the label on the Libby's can), the 3 eggs have about 2 g net, and the leavening and spices have 4 g net. That's about 22 g carb for the entire recipe, omitting nuts and using low carb sweetener. These are very low net carb muffins.

I made the pumpkin muffins into bread. i thought it was really good. i left out the nuts bc my son is allergic to them and also used nutmeg,

These sound very good and I just HAPPEN to have a can of pumpkin in my pantry...Hmmm...

I made these again and sub. 1/2 cup of flax for whey pp. I thought they were getting too brown so I turned them off. They were good but the consistency was damp. Next time I will Half the water.

I absolutely love pumpkin and can't wait to try these out. I have 2kg of pumpkin in the fridge I need to use. Do you think it is OK to substitute canned pumpkin for 1 cup of fresh (cooked) pumpkin?

Lil I think if you add a little cinnamon and nutmeg you will be fine!

YUMMO! I made a batch of 12 last night and ate 4 today they were so delicious and moist.

I used almond flour instead of flax and replaced splenda with xylitol tp reduce the carbs. Also used fresh cooked pumpkin because we don't get canned pumpkin here and increased the cinnamon and nutmeg to compensate (thanks for the tip Kerry!).

I plugged all my ingredients into FitDay and each muffin came out at 1.7g net carb (2.8g total) and I kept the walnuts in.

Definitely my new favourite

Mmmm ... I just made an individual muffin variation. It was very good sliced warm with butter on it
I believe I liked it better than the cranberry version I make for friends or suppers.

Ingredients:

1 egg
2 Tbs tinned plain pumpkin (not pumpkin pie filling)
3 Tbs Flax meal
3 Tbs wheat bran
3 Pkg Splenda
1/8 tsp pumpkin pie spice
1 Tbs pumpkin kernels salted or unsalted, or sub in sunflower seeds
1 Tbs cream cheese softened
1 pat creamery butter melted

Method:

Coat ramekin (pudding bake dish) with some of the butter to prevent sticking.
Mix butter, most of the kernels (save some for garnish) and pumpkin in a bowl add an egg and mix well. Then add in dry ingredients and cream cheese. Spatula into baking dish, smooth the top flat and press in remaining pumpkin kernels. Microwave for 5 or 6 minutes on medium or until done. Muffin should be dry on the top. Wearing mitts turn out muffin in rack and allow to cool!

Uneaten portions, if any, can be wrapped and frozen

Note: The cranberry recipe is basicly the same except 2 Tbs whole berry cranberry sauce (GV brand from Wal-Mart is lowest in sugar) is used instead of pumpkin and crasins substituted instead of pumpkin seeds. I leave out the splenda and pie spice since this recipe is sweet and tangy enough on its own, but it's not overly sweet.

I have yet to make a SF chocolate chip version, but I am thinking about it