Pumpkin ‘muffins’

I copied this recipe from somewhere on line and forgot to make a note of the location. It makes a moist, chewy, dense muffin that really hits the spot, in my opinion. I had mine with a teaspoon of cream-cheese. These also make a great breakfast.

Two versions- first, the low-carb, Atkins induction friendly, but still not very healthy version because it relies heavily on fake foods. I include it here because this was the recipe I adapted to make the healthy muffins below. Scroll down if reading about fake foods might cause you to spike your blood pressure:

Pumpkin “muffins”

1/2 cup pumpkin
4 eggs
4 tablespoons flax seeds
1 scoop whey protein powder- or a scoop of Atkins Vanilla Shake mix.
1/4 cup Splenda
1/2 teaspoon pumpkin pie spices (cinnamon, nutmeg, cloves, allspice)
1/2 teaspoon vanilla
dash salt

Pour (or spoon) into six muffin cups. They’ll only be half full. Bake at 350 degrees for about 20 minutes.

For Low carbers: one muffin should have about 3.2 net carbs and 6 grams of protein, less than 4 grams of fat.

Healthy version without whey protein powder or splenda and using only REAL foods:

Whole Foods, WF, GF, High Protein Pumpkin Muffins

1/2 cup pumpkin (we scoop out seeds and threads, simmering, salting, and roasting the seeds for snacks. Then we bake organic pumpkin in the oven until soft, then scoop out the pulp and freeze it for use any time)
4 eggs (you know local backyard eggs are best)
4 tablespoons flax seeds (I used Chia seeds because I wanted to try them out)
4 Tablespoons nuts any variety (depending on which level of low-carbing it you’ve reached), OR sunflower seeds, OR pumpkin seeds (pepitas), ground in a coffee mill.
1-2 droppers full of Liquid Orange Stevia (the batter will taste sweeter than the muffins, so you’ll have to fiddle with this a bit) according to your taste preferences, or just a pinch or two of powdered stevia leaf. Or, if you don’t care about the carbs, a splash of honey or maple syrup
1 teaspoon pumpkin pie spices (cinnamon, nutmeg, cloves, allspice)
dash salt (optional)

Grind nuts and flax seeds in a Coffee and Spice grinder (the chia seeds don’t need grinding)
– if you’re serious about low-carbing it, you know that macadamia nuts are the best because they are highest in fats and lowest in net carbs.  But if you are serious about frugality, you know that these are outrageously expensive these days.  I have found that you can get bags of broken up macadamia nuts in the baking section for less than other forms of macadamia nuts, but every other nut in the world is still cheaper.

Whisk all ingredients together in a measuring cup or small bowl.  Spoon into greased miniature muffin cups, bake at 350 for 13 minutes.
I had a heavy hand with the ginger, and I wish I’d had a heavier hand with the cinnamon.
This makes 24 miniature muffins.  1/2 cup of pumpkin only has about 8 carbs, so an entire pan of these things, well, you do the math.=)

Which nut you use will cause variations in the flavor.  My macadamia nuts weren’t ground very fine, so the muffins had quite a lot of texture.  I am enjoying mine very much, but frankly, I don’t think you’re kids will be thrilled with these the first day you put them on a GAPS or WF, GF diet.  They are good, but they are good for their own sake.  The more muffiny you want them, the finer you should grind the nuts (and I would grind the flax seeds, too.  Chia seeds are already very fine).

As I said above, if you’re not concerned about the carbs, use a tablespoon of honey, molasses, or maple syrup for sweetener.

GF= Gluten-free

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Simple Lives Thursdays

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  1. Anjanette
    Posted November 7, 2011 at 3:34 am | Permalink
  2. bookcasefoodie
    Posted November 7, 2011 at 4:59 pm | Permalink

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