Ingredients:
- 1/4 cup Butter, softened
- 2/3 cup Pumpkin, fresh or canned
- 1/4 cup Half and Half
- 1/4 cup Water
- 2 Eggs
- 1 1/2 tsp Orange Zest
- 1/2 cup Xylitol
- 2 TBSP Splenda
- 2 TBSP Splenda Brown Sugar
- 1 1/4 cups Carbalose
- 1/4 cup Wheat Protein Isolate 5000
- 2 TBSP Almond Flour
- 1/2 tsp Carb Counters Thick It Up Low Carb Thickener
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 1/4 cup Chopped Walnuts
Preparation Instructions:
Spray 12 muffin tins with non-stick spray and set aside. Pre-heat oven to 350 degrees.
In large bowl, mix together the first 6 ingredients: butter, pumpkin, half and half, water, eggs, and orange zest. Stir in Xylitol, Splenda and Splenda Brown Sugar.
In another bowl, mix remaining ingredients together. Then stir into the wet mixture just until completely mixed.
Spoon evenly into the 12 muffin tins and bake about 15 to 18 minutes. Don't over bake. Muffins are done when toothpick inserted into center comes out clean. Let sit 10 minutes in pan before removing to wire rack to finish cooling.
