Low Carb High Fiber Theme And Variations Pumpkin Muffins Recipes

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LOW CARB, HIGH FIBER THEME-AND-VARIATIONS PUMPKIN MUFFINS



Low Carb, High Fiber Theme-And-Variations Pumpkin Muffins image

This is a revision of previous recipes I've posted and I think this recipe's the best, so far. These are moist, healthy, substantial and they're 'total money' with cream cheese or nut butter for a fast breakfast. Note: I use almond milk in these to cut the carb count - the recipe works with any milk or, if you don't need to boost the protein, use water in place of milk. You may also vary the grains/bran/flours to suit your needs, preference, and what you have in your cupboard. If you need to stretch the recipe, you can add more liquid and more bran/grains/flour. This is a very forgiving recipe. For instance: substitute garbanzo flour for the soy flour, oat bran for the wheat bran, whey powder for the flour. Also, the lemon juice/soda helps these fiber-rich muffins rise. Bonus: it takes less time to prepare the batter than it takes for the oven to preheat.

Provided by One Happy Woman

Categories     Quick Breads

Time 31m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 18

5 large eggs
2/3 cup almond milk, unsweetened
1 1/2 cups Splenda granular, sugar substitute
1/4 cup vegetable oil
1 (15 ounce) can pumpkin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon salt
2 teaspoons lemon juice
1 teaspoon baking soda
2 teaspoons baking powder
1 cup soy flour
1 cup flax seed meal
2 1/2 cups wheat bran
2/3 cup walnuts, chopped

Steps:

  • Preheat oven to 365.
  • Grease 18 muffin cups. I use silicone muffin pans.
  • In the bowl of a food processor or mixer add all the ingredients except for the flour, meal, and bran. Mix until thoroughly blended.
  • Add the fruit and nuts and pulse/mix briefly.
  • Add the flour, meal, bran and mix until just blended.
  • Scoop into greased muffin cups and bake for 23-25 minutes.
  • Variations: any milk will do in place of almond milk. If you aren't too concerned about the net carb count, these are good with dried cranberries, chopped apple, raisins, or chopped ginger. Use any chopped nut you please. Or sunflower seeds. Or not.
  • In place of the soy flour, you may use a cup of low-carb baking mix. Just reduce the salt and the baking powder by half.

Nutrition Facts : Calories 156.2, Fat 11.3, SaturatedFat 1.5, Cholesterol 58.8, Sodium 262.2, Carbohydrate 11.5, Fiber 5.9, Sugar 0.7, Protein 6.9

HEART-HEALTHY PUMPKIN MUFFINS



Heart-Healthy Pumpkin Muffins image

These muffins make a nice light breakfast or snack when the weather turns cool! This recipe was developed by the Wake Forest University - Baptist Medical Heart Center in Winston-Salem, North Carolina.

Provided by D. Todd Miller

Categories     Quick Breads

Time 28m

Yield 12-15 muffins, 12-15 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/3 cup raisins
3/4 cup brown sugar
1/4 cup vegetable oil
3/4 cup molasses
1/2 cup 1% low-fat milk
4 egg whites or 1/2 cup egg substitute
1 cup canned pumpkin

Steps:

  • Sift together flour, baking powder, salt and spices. Add raisins and stir to coat with flour. Set aside.
  • Mix brown sugar, oil and molasses; add milk, egg, and pumpkin; blend well.
  • Stir in flour mixture, blending only until flour disappears. Fill greased muffin pans.
  • Bake at 375 degrees F for 16 to 18 minutes.

Nutrition Facts : Calories 259.1, Fat 5, SaturatedFat 0.8, Cholesterol 0.5, Sodium 243.5, Carbohydrate 50.7, Fiber 1.3, Sugar 28.7, Protein 4.1

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