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Low Carb Pumpkin Pecan Muffins

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Makes: 12 servings Total Time: 45 min
Category: Breads Sub Category: Muffins

what you need
  • 1.5 cups soy flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1 stick (8 Tbsp.) vegetable oil spread (65%)
  • 1.5 cups granulated sugar substitute
  • 2 Tbsp. brown sugar blend granulated sugar substitute
  • 1/2 tsp. vanilla extract
  • 1 cup canned pumpkin
  • 1/2 cup egg product
  • 1/4 cup pecan pieces
make it
Preheat oven to 325 degrees F and grease a 12 cup muffin pan with baking spray. In a medium bowl, sift the first 6 ingredients.

In a large bowl with an electric mixer, cream vegetable spread with sugar substitutes and vanilla. Blend in pumpkin, then the egg product. Turn mixer to low and gradually add in flour mixture until well blended (mixture will be thick).

Spoon evenly into muffin cups, sprinkle with pecans and bake 25-30 minutes until a fork inserted into the middle of the muffins comes out clean. Cool for 10 minutes then remove from pan.
Notes
Butter can be used in place of the vegetable spread and eggs in place of egg product. Neither will affect carb count, but will drive calorie count up.
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