Pumpkin pecan muffins - low carb!

Crumbly muffins, hot out of the oven, fragrant with cinnamon... These are so good, my kids gobbled them up, even when they were at their pickiest stage. Probably because I never mentioned to the munchkins that these muffins are low carb!

This recipe is adapted from a recipe in Eating Stella Style -- Low Carb Recipes for Healthy Living. 

Pumpkin Pecan Muffins

Makes 12 muffins

3 cups almond flour

1 can canned pumpkin (NOT pie filling)
2 T. wheat bran (or ground flaxseed, to make it gluten free)
1 T. pumpkin pie spice*

2 t. baking powder

2 t. baking soda

6 large eggs (corrected 5/17/13; previously listed as 3)

1 1/2 c. Splenda (or sweetener of your choice)

2 t. vanilla extract

1/4 t. salt

1 cup chopped pecans

Preheat oven to 350 F. Line a 12-muffin tin with paper liners, and spray the inside of the liners with no-stick spray.

Stir all the ingredients until well blended. Fill the prepared muffin cups about 2/3 full. Bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out pretty much clean.

Let muffins cool for 5-10 minutes. Serve warm or at room temp. (Warm with butter - YUM!) Refrigerate any leftovers.

If there are any. Which there won't be!  :)

* If you don't have pumpkin pie spice mix on hand, you can use this recipe. But you'll need to make a little more than the recipe calls for. 

Nutrition info, from myfitnesspal.com; great carb-to-protein ratio!...

Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 295
% Daily Value *
Total Fat 24 g	36 %
Saturated Fat 2 g	12 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 123 mg	41 %
Sodium 375 mg	16 %
Potassium 80 mg	2 %
Total Carbohydrate 14 g	5 %
Dietary Fiber 6 g	23 %
Sugars 3 g
Protein 11 g	22 %
Vitamin A	90 %
Vitamin C	1 %
Calcium	15 %
Iron	12 %