GF Low Sugar Pumpkin Spice Muffins
A yummy autumn breakfast recipe the whole family will love. Gluten free, low-sugar, high protein pumpkin spice muffin.
Ingredients
- 1.5 cups gluten free baking flour I like King Arthur GF Measure for Measure 1:1 Flour
- 2 teaspoon pre-mixed pumpkin spice Use as much or as little depending on how you like it
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large eggs
- 1 cup organic pumpkin puree
- 1/2 cup zero calorie sweetner (granulated) I use sucralose
- 1/2 cup unsweetned organic applesauce
- 1/4 cup dairy milk or coconut milk I prefer coconut milk for this recipe
- 1 tablespoon vanilla extract
- 2 scoops unflavored plain whey protein powder I like NAKED unflavored plain whey protein powder
Additional things to consider
- 1/4 teaspoon ground cloves Extra yummy spice
- 1/8 teaspoon ground ginger A little goes a long way
- 1-2 tablespoons ground flax seed Increase the fiber content with flax seed
Instructions
- Mix wet ingredients in one bowl, mix well.
- Mix all dry ingredients in another bowl, mix well.
- Combine both bowls together, mix, but do not over mix. Muffins never need to be over mixed, say like cake batter does. Mix only until everything is mixed together.
- Bake at 350 about 20 minutes for mini-sized muffins. OR 25 minutes for regular sized muffin tins. I recommend using parchment paper liners for the cups. They bake perfectly and easy clean up.
Notes
Macros (each)
| Calories | 92 |
| Fat | 1.7 g |
| Carbs | 16 g |
| Fiber | 1.6 g |
| Protein | 4.6 g |
| Sugar | 2 g |